Fruit and Nut Spice Cake


Delight your senses with the irresistible charm of our Vegan Fruit and nut spice cake. This holiday season, elevate your celebrations with a moist, luscious, and perfectly balanced cake that captivates every palate. Bursting with the goodness of dried fruits and nuts, this cake is a culinary masterpiece that brings joy to every bite.

Captivating Flavors of Vegan Fruit and nut spice cake: Fruit cakes have an enduring presence during festive occasions, and our Vegan Fruit and nut spice cake stands out with its unique twist. The secret lies in the infusion of dried fruits with a generous soak of fruit juice, imparting natural sweetness and exceptional moisture. This vegan delight is not only a feast for the taste buds but also a testament to simplicity and fun in baking.

Why You’ll Like This Recipe:

No-Fuss Recipe: Simple and enjoyable, this recipe eliminates any baking stress, making it accessible to both novice and experienced bakers.

Supreme Moisture and Lusciousness: Experience the moistest and most luscious fruit cake ever, with perfectly balanced flavors that leave a lasting impression.

Adaptable to Preferences: Whether you prefer an alcohol-free version or want to embrace the spirited essence, our recipe caters to both choices.

Fruit Lover’s Paradise: Packed with a medley of dried apricots, cashews, almonds, dried berries, dried mango, and Maraschino cherries, this cake caters to the discerning fruit lover.

Ideal Gourmet Gift: Share the love by gifting this delectable creation to friends and loved ones who appreciate gourmet treats and the richness of nuts.

Ingredients Needed:

Cake Flour: A lightweight alternative to all-purpose flour, ensuring a light and soft texture.

Salt: Enhances the flavors of other ingredients, providing a perfect balance.

Baking Powder and Baking Soda: Leavening agents that contribute to a light and fluffy texture.

Sugar: Brown sugar adds sweetness and a subtle caramel flavor, elevating the cake’s richness.

Oil: Replaces butter, providing the necessary moistness to the cake.

Buttermilk: Creates an acidic batter, reacting with baking soda for a moist and tender crumb.

Orange Zest: Fresh orange zest enhances flavor and adds instant appeal.

Vanilla Essence: Contributes a lovely flavor, enriching the overall taste.

Spices: Cinnamon powder, cardamom powder, and allspice elevate the cake’s flavor profile.

Dried Nuts and Candied Fruits: A magical blend of dried apricots, cashews, almonds, dried berries, dried mango, and Maraschino cherries.

Apple Juice: Used for soaking the nuts and dried fruits, imparting fragrance and deliciousness.

How To Make:

Soaking the Fruits: Combine candied fruits, peels, and dry nuts with orange juice for an overnight soak, enhancing succulence and flavor absorption.

Protip: Extended soaking for 2 days intensifies flavor absorption.

Draining the Juice: Drain soaked fruits to prevent excessive moisture, ensuring optimal cake texture.

Preheating the Oven: Set the stage by preheating the oven to 350°F and preparing the baking pan.

Combining Dry Ingredients: Sift together cake flour, baking powder, baking soda, cinnamon powder, allspice, cardamom powder, and salt.

Coating Soaked Fruits: Prevent fruit sinking by coating drained fruits with flour, maintaining suspension in the batter.

Assembling Wet Ingredients: Blend sugar, oil, vanilla essence, and lemon zest. Integrate dry ingredients and vegan buttermilk, followed by folding in flour-coated fruits.

Baking Brilliance: Pour the batter into the prepared pan, baking for 50-55 minutes. Cover with foil halfway to control browning.

Garnish Options: While simplicity is key, unleash creativity with ganache, glaze, fruit jam, or a buttercream finish.

Pro Tips and Variations:

Enhance flavor by soaking fruits overnight for optimum juiciness.

Substitute brown sugar with white sugar for a color variation.

Experiment with soaking fruits in alcohol for 3-4 days for perfect rehydration.

Infuse Christmas fervor with orange zest, cinnamon, allspice, cardamom, or experiment with nutmeg and ginger powder.

Follow baking precautions, use parchment paper, and allow room for batter expansion.

Choose juices wisely; lighter juices maintain bright colors, while dark juices yield rich brown cakes.

Fruit and Nut Spice Cake

Recipe by admin
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Course: Cakes


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Easy Recipe for Joyful Indulgence: For those seeking a hassle-free yet delightful fruit and nut cake, our Fruit and nut spice cake recipe is the perfect solution. An alcohol-free version, brimming with wholesome goodness, this cake effortlessly complements festive occasions with its jewel-like candied fruits.


  • Candied Fruits and Nuts:
  • ½ cup Dried Berries (cranberries, dates, golden and black raisins)

  • 5-6 Dried Mango peels, thinly sliced

  • 8-9 Dried Apricots

  • ¼ cup Almonds

  • ¼ cup Cashews

  • 6-8 Maraschino cherries

  • 1½ cup Orange Juice or any juice of choice

  • Cake Dry Ingredients:
  • 2½ cups Cake flour (2¼ cups all-purpose flour + ¼ cup cornstarch)

  • ⅛ teaspoon Salt

  • ½ teaspoon Baking soda

  • 1¼ teaspoons Baking powder

  • ¾ teaspoon Cinnamon Powder

  • ¾ teaspoon Allspice

  • ½ teaspoon Cardamom Powder

  • Cake Wet Ingredients:
  • 1½ cups Brown Sugar

  • ¾ cup Oil (any neutral-tasting oil)

  • 1½ cups Buttermilk (1½ cups milk + 2 tablespoons Vinegar)

  • 1 teaspoon Fresh orange zest

  • ½ teaspoon Vanilla extract


  • Soak the Fruits:
    Combine candied fruits, peels, and dry nuts in a bowl.
    Pour orange juice over the fruits, ensuring complete immersion.
    Cover and let it soak overnight for softening.
  • Drain the Fruit:
    Drain soaked fruits through a sieve after doubling in size.
  • Preheat and Grease:
    Preheat the oven to 350°F.
    Line an 8-inch baking pan with parchment paper and spray with non-stick spray.
  • Coat Soaked Fruits:
    Toss drained fruits with flour to prevent sinking.
  • Prepare Batter:
    Sift dry ingredients and set aside.
    Mix sugar, oil, vanilla, and lemon zest.
    Combine with dry ingredients and vegan buttermilk.
    Fold in flour-coated fruits.
  • Bake Brilliance:
    Pour batter into the pan and bake for 50-55 minutes.
    Cover with foil halfway to control browning.
    Cool in the pan for 10-12 minutes before transferring to a rack.
  • Garnish and Enjoy:
    Get creative with ganache, glaze, fruit jam, buttercream, icing sugar, or a brush of alcohol or juice.


  • Experiment with additional dry fruits like figs, dates, sultanas, currants, pistachios, walnuts, pecans, and hazelnuts.
  • Explore alcohol choices like brandy, rum, wine, dark rum, whiskey, sherry.
  • Quick fix for forgotten soaking: Boil dried fruits in juice or alcohol for 2-3 minutes on low flame, then rest for an hour.
  • Store at room temperature for up to a week or refrigerate for 2-3 months after slicing.

Nutrition Facts

  • Calories: 407kcal
  • Carbohydrates: 57g
  • Protein: 6g
  • Fat: 18g
  • Cholesterol: 3mg
  • Sodium: 111mg
  • Fiber: 2g
  • Sugar: 35g
  • Calcium: 95mg

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