Classic Christmas Fruitcake without Butter, Oil, or Alcohol

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Some fruitcake recipes are essentially cake with fruit and nuts added. But this is a dairy-free fruitcake that’s densely made with fruit and nuts, like many beloved traditional recipes. It’s naturally butter-free, oil-free, and alcohol-free, but rich with flavor that even “fruitcake haters” enjoy.

Because there is no alcohol in this dairy-free fruitcake, it doesn’t have the long shelf-life of booze-soaked versions. Enjoy or gift it while fresh, or freeze the loaves for longer keeping. Here’s a great guide to storing fruitcake, including how to soak one or more of the loaves in rum or brandy, if you wish!

Classic Dairy-Free Fruitcake Recipe - Christmas Cake Rich in Fruit and Nuts, but made without Butter, Oil, or Alcohol.

Special Diet Notes: Christmas Dairy-Free Fruitcake

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

Classic Dairy-Free Fruitcake (without alcohol)
 
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Cook time
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You can mix up the fruits and nuts as desired. Just make sure to use 4 pounds of fruits and 3 pounds of nuts to maintain the ratio. The original recipe leaves the nuts and fruits whole, which makes for pretty slicing. You can certainly pre-chop the them, but it isn't necessary.
Author:
Recipe type: Dessert
Cuisine: European
Serves: 3 (8x4-inch) loaves
Ingredients
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup + ½ cup all-purpose flour, divided
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 2 pounds pitted dates
  • 1 pound red candied cherries
  • 1 pound green candied cherries
  • 1 pound Brazil nuts
  • 1 pound walnut halves
  • 1 pound pecan halves
Instructions
  1. Preheat your oven to 350°F. Grease three 8x4-inch loaf pans and line them with parchment paper.
  2. In a large mixing bowl, beat the eggs, vanilla, and salt until very light and lemon colored.
  3. In a medium bowl, whisk together the 1 cup flour, sugar, and baking powder. Stir the flour mixture into the egg mixture in your mixing bowl.
  4. Place the dates, cherries, and nuts in a large bowl. Add the remaining ½ cup flour, and toss to coat. Stir the fruit and nuts into the mixture in your mixing bowl. There will be very little batter, so it will become quite thick. Mix with your hands, as needed.
  5. Press the batter into your prepared loaf pans.
  6. Bake the fruitcake for 1 hour.
 

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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