Elevate your upcoming holiday celebrations with a dessert that truly shines: the Orange Holiday Fruit Cake. Infused with the bright, vibrant taste of Florida’s Natural orange juice, this recipe offers a delicious and fresh take on a beloved classic. Forget heavy, dense fruit cakes of the past; this version promises a moist, flavorful, and irresistibly light experience that will have everyone reaching for a second slice.

The Ultimate Orange Holiday Fruit Cake: A Fresh & Flavorful Twist for Festive Gatherings

The holiday season, a time for warmth, joy, and delicious food, often calls for timeless traditions. While some aspects of our gatherings may evolve, one thing remains constant: the desire for exceptional homemade desserts. This year, we invite you to rediscover the classic fruit cake through a vibrant, citrus-infused lens. Our Orange Holiday Fruit Cake, made with the finest Florida’s Natural orange juice, transforms a traditional treat into a light, zesty, and utterly delightful centerpiece for your festive table.

A Zesty Revelation: Embracing the Orange Holiday Fruit Cake Tradition

Fruit cake often carries a reputation for being dense, heavy, or overly rich. However, this recipe breaks free from those stereotypes, offering a fresh, bright, and surprisingly light rendition that perfectly captures the spirit of the holidays. By incorporating the natural sweetness and tang of fresh orange juice, we’ve created a fruit cake that is not only incredibly moist but also bursting with a refreshing citrus aroma. It’s a sophisticated upgrade to a time-honored dessert, making it an ideal choice for holiday parties, family dinners, or a cozy evening by the fire. This cake proves that a classic can indeed be reinvented to become even more appealing and utterly unforgettable.

The Essence of Quality: Florida’s Natural Orange Juice as the Star Ingredient

At the heart of this extraordinary fruit cake lies a secret ingredient that elevates its flavor and moisture: Florida’s Natural orange juice. In our culinary philosophy, the quality of your ingredients directly impacts the taste of your final dish. That’s why we confidently recommend Florida’s Natural No Pulp Orange Juice for this recipe. But what makes this brand so special?

Firstly, Florida’s Natural orange juice is crafted from one simple, pure ingredient: 100% Florida oranges. Unlike many other juices, it contains no artificial flavors, colors, or ingredients. There’s no added water, sugar, or preservatives – just the authentic taste of sun-ripened oranges. This commitment to purity ensures that every sip, and every bite of this cake, delivers a genuine, from-the-grove freshness that artificial alternatives simply cannot replicate.

The juice is carefully blended from seven different varieties of Florida oranges, a meticulous process that guarantees a consistent, delicious taste profile year-round. This blend provides a perfectly balanced sweetness and acidity that brightens the entire fruit cake. Furthermore, Florida’s Natural Brand Orange Juice is lovingly produced by five generations of Florida farmers, who put their heart and soul into every orange, without importing any fruit. This heritage and dedication to local agriculture mean you’re getting a product made with genuine care and expertise.

Beyond its incredible taste and purity, Florida’s Natural orange juice is also packed with essential nutrients. Did you know that a single 8-ounce glass provides nearly two servings of whole fruit? It’s a fantastic source of vital vitamins and minerals, including your daily recommended dose of Vitamin C, folic acid, and potassium. This not only makes our fruit cake more delicious but also adds a touch of wholesome goodness to your holiday indulgence.

Why This Orange Fruit Cake Recipe Will Delight Your Guests

This isn’t just another fruit cake recipe; it’s a promise of holiday cheer and delicious simplicity. Here’s why this particular Orange Holiday Fruit Cake is destined to become a festive favorite in your home:

• Fresh and Irresistible Flavor: Unlike traditional fruit cakes that can sometimes feel heavy or overly spiced, our recipe leverages the bright, natural acidity and sweetness of premium orange juice. The result is a cake that tastes incredibly fresh, light, and wonderfully aromatic, leaving a delightful citrusy note with every bite.
• Remarkably Easy to Prepare: Baking for the holidays can be stressful, but this recipe is designed for ease. With straightforward steps and minimal fuss, you simply mix the ingredients, pour them into your Bundt pan, and let the oven do the rest. No complicated techniques or lengthy soaking processes required!
• Quick Baking for Festive Feasts: Time is precious during the holiday rush. This Orange Holiday Fruit Cake is ready in about an hour, from mixing to baking. This means you can whip up a show-stopping dessert without spending an entire afternoon in the kitchen, leaving you more time to enjoy with loved ones.
• The Perfect Blend of Texture: The combination of moist cake batter and a generous mix of dried fruits ensures a delightful texture contrast. Each slice offers a soft crumb studded with chewy, sweet fruit, creating a harmonious and satisfying dessert experience.
• A Beautiful Presentation: Baked in a classic Bundt pan, this cake emerges with an elegant, intricate shape that requires little more than a dusting of powdered sugar or a simple orange glaze to look truly spectacular. It’s a dessert that’s as pleasing to the eye as it is to the palate.

Essential Ingredients for Your Citrus-Infused Fruit Cake

Gathering high-quality ingredients is the first step towards baking a truly exceptional Orange Holiday Fruit Cake. Here’s a detailed list of what you’ll need, along with brief notes to ensure the best results:

• 2 ¾ cup all-purpose flour, plus an additional 3 tablespoons for dusting the dried fruits (this is crucial for even distribution).
• 5 large eggs, brought to room temperature before baking to ensure proper emulsification and a lighter cake texture.
• 1.5 cups granulated sugar, providing the perfect level of sweetness without overpowering the citrus notes.
• 1 cup unsalted butter, softened to room temperature for effortless creaming with the sugar.
• 1 tablespoon baking powder, for optimal lift and a tender crumb.
• 1 tablespoon vanilla extract; always opt for a good quality pure vanilla extract over artificial alternatives for superior flavor.
• ¾ cup Florida’s Natural No Pulp Orange Juice, the star ingredient for unparalleled moisture and authentic orange flavor.
• ¼ cup whole milk yogurt, adding richness and contributing to the cake’s moist texture.
• ½ cup golden raisins, for a delicate sweetness and chewiness.
• 1 cup fruit cake dried fruit mix (or a homemade assortment, see tips below).
• ¾ cup glacé green cherries, cut in half for better distribution and visual appeal.
• ¾ cup glacé red cherries, also cut in half, to add festive color and sweetness.
• ½ teaspoon orange extract, optional, but highly recommended if you desire a bolder, more intense orange flavor in your cake.

Mastering the Bake: How to Make This Holiday Fruit Cake

Follow these step-by-step instructions to create a beautifully moist and flavorful Orange Holiday Fruit Cake that will impress your guests:

1. Prepare Your Oven and Dry Ingredients: Begin by preheating your oven to 325°F (160°C). In a large mixing bowl, combine the 2 ¾ cups of all-purpose flour with the baking powder. Whisk them together thoroughly to ensure the leavening agent is evenly distributed. Set this bowl aside.
2. Coat the Dried Fruits: In a separate medium-sized bowl, place all your dried fruits: the golden raisins, the fruit cake dried fruit mix, and the halved glacé green and red cherries. Add the extra 3 tablespoons of flour (this is separate from the flour in step 1) and toss everything together until all the fruits are very well coated. This critical step prevents the fruits from sinking to the bottom of the cake pan during baking, ensuring they are evenly suspended throughout your cake. Set this bowl aside.





3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter and granulated sugar. Beat on medium-high speed for about 3-5 minutes, or until the mixture becomes light, fluffy, and noticeably pale, almost off-white in color. This process incorporates air, contributing to the cake’s tender texture.







4. Incorporate Wet Ingredients: Reduce the mixer speed to low. Gradually add the room temperature eggs, one at a time, ensuring each egg is fully incorporated into the batter before adding the next. Once all eggs are in, increase the speed to medium and continue whisking for another 2-3 minutes. The mixture should fluff up beautifully and almost double in size. Lower the speed once more and mix in the whole milk yogurt and vanilla extract. If you are using orange extract for an enhanced citrus punch, add it at this point.









5. Combine Dry and Wet Ingredients: With the mixer still on low speed, gradually add the reserved dry ingredients to the wet mixture, alternating with the Florida’s Natural orange juice. Start and end with dry ingredients. Continue mixing on low speed for approximately 2 minutes until the cake batter is thick, cohesive, and just combined. Be careful not to overmix, as this can develop gluten and lead to a tougher cake.





6. Fold in Dried Fruits: Using a spatula, gently fold ¾ of the flour-coated dried fruits into the cake mixture. It is important to do this by hand and avoid using the stand mixer to prevent overmixing and ensure the fruits remain suspended.
7. Prepare Pan and Add Batter: Generously spray a non-stick Bundt cake pan with a non-stick baking spray. Even if your pan claims to be non-stick, this extra step is essential to ensure a clean release. Pour the prepared cake batter evenly into the Bundt pan. Top the batter with the remaining ¼ of the dried fruits for a beautiful finish.







8. Bake the Fruit Cake: Place the Bundt pan on the middle rack of your preheated 325°F (160°C) oven and bake for approximately 1 hour. To test for doneness, insert a thin wooden skewer or a toothpick into the deepest part of the cake. If it comes out clean with no wet batter clinging to it, your cake is perfectly baked.




9. Cool and Serve: Once baked, remove the cake from the oven. Gently cover the pan with a clean kitchen towel and allow the cake to cool down completely at room temperature before attempting to invert it and remove it from the Bundt pan. Slicing and serving when fully cool ensures the best texture and prevents crumbling.

Baking Secrets and Expert Tips for Your Fruit Cake

Achieving a perfect fruit cake is easier than you think, especially with these insider tips and tricks:

• Flouring the Fruits is Non-Negotiable: This is arguably the most important tip. Lightly coating your dried fruits with flour creates a barrier that prevents them from clumping together and sinking to the bottom of the cake pan. Don’t skip this step if you want an even distribution of fruit throughout your cake.
• Customize Your Dried Fruit Medley: If you struggle to find a specific “fruit cake dried fruit mix,” don’t despair! You can easily create your own. Head to the bulk section of your grocery store and pick out individual dried fruits like golden raisins, cranberries, chopped apricots, candied pineapple, glacé green and red cherries, and even candied citrus peel. Dice them into small, uniform pieces to craft a personalized and vibrant mix.
• The Essential Baking Spray: Even if your Bundt pan boasts a “non-stick” coating, always use a high-quality non-stick baking spray (one that contains flour is ideal). Fruit cakes, especially those with glacé fruits, can be prone to sticking, and a thorough spray ensures a clean release and a beautifully intact cake.
• Amplify the Orange Flavor: For those who truly love the bright essence of orange, consider adding a little extra zest. Besides the optional ½ teaspoon of orange extract, finely grate the zest of one whole orange into your wet ingredients. Orange zest contains concentrated oils that will significantly boost the citrus aroma and flavor without adding extra liquid.
• Introduce a Nutty Crunch: To add another layer of texture and flavor, incorporate chopped nuts. Pecans or walnuts are excellent choices. Just like the dried fruits, make sure to coarsely chop them and toss them with a tablespoon of flour before folding them into the cake batter. This prevents them from sinking and ensures a delightful crunch in every bite.
• Don’t Overmix the Batter: Once you start adding the flour, mix just until the ingredients are combined. Overmixing can develop the gluten in the flour, leading to a tough, dry cake. A light hand will ensure a tender, moist crumb.

Serving Suggestions for Your Festive Fruit Cake

Once your Orange Holiday Fruit Cake has cooled and been beautifully unmolded, it’s ready to be savored! Here are some delightful ways to serve this festive treat:

• Simply Dusted: For an elegant and minimalist presentation, a light dusting of powdered sugar is often all that’s needed. It highlights the intricate design of the Bundt cake and adds a subtle sweetness.
• Orange Glaze: Create a simple yet impactful orange glaze by whisking together powdered sugar with a few tablespoons of Florida’s Natural orange juice. Drizzle it over the cooled cake for an extra layer of citrusy sweetness and a glossy finish.
• Whipped Cream or Crème Anglaise: Serve slices with a dollop of freshly whipped cream or a rich crème anglaise. The creamy texture provides a wonderful contrast to the cake’s density and fruitiness.
• Warm with Custard: For a comforting dessert, especially on a cold winter evening, gently warm slices of fruit cake and serve them with warm vanilla custard.
• Pair with Beverages: This orange fruit cake pairs wonderfully with a variety of beverages. Enjoy it with a hot cup of coffee or tea, a glass of spiced cider, or even a light dessert wine.
• Citrus Garnish: Enhance the presentation with thin slices of fresh orange or candied orange peel. A sprig of fresh rosemary or a few cranberries can also add a festive touch.

How to Store Your Orange Holiday Fruit Cake for Optimal Freshness

Proper storage is key to enjoying your delicious Orange Holiday Fruit Cake for as long as possible. Here are the best ways to keep it fresh and flavorful:

• Room Temperature Storage: For immediate enjoyment, you can store your orange fruit cake at room temperature. Ensure it’s completely cooled, then wrap it tightly in foil or plastic wrap. Place it in an airtight container to prevent it from drying out. When stored correctly in a cool, dry place, fruitcake can last up to 10 days. However, for the absolute best texture and flavor, we recommend enjoying it within 3-5 days.
• Refrigeration for Extended Enjoyment: To prolong its freshness, refrigerate the fruit cake. After cooling completely, wrap it securely in plastic wrap and then in aluminum foil, or place it in an airtight container. Stored this way in the fridge, your fruit cake will stay moist and delicious for up to 2 weeks. Again, while it can last, it’s so tasty we doubt it will last that long!
• Freezing for Long-Term Delight: Fruit cake is an excellent candidate for freezing, making it perfect for preparing ahead or enjoying long after the holidays. Once the cake is completely cool, wrap individual slices or the whole cake tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil. Place it in a freezer-safe bag or airtight container. Your fruitcake can last for several months in the freezer – up to a year – without significant loss of quality. Thaw at room temperature or overnight in the refrigerator before serving.

Frequently Asked Questions (FAQs) About Orange Fruit Cake

Here are some common questions you might have when baking this delightful Orange Holiday Fruit Cake:

• Can I use fresh orange zest instead of orange extract? Absolutely! Freshly grated orange zest will provide a wonderful, natural orange flavor. You can use 1-2 tablespoons of zest in place of or in addition to the orange extract for a brighter citrus punch.
• What if my fruit cake dries out? If your fruit cake feels a bit dry, you can re-moisten it. Pierce the cake with a skewer and drizzle a small amount of warm orange juice or a simple orange syrup (made from sugar and orange juice) over it. Wrap it tightly and let it sit for a few hours or overnight.
• Can I make this fruit cake ahead of time? Yes, fruit cakes are often known to improve with age! The flavors have time to meld and deepen. You can bake it a few days, or even a week, in advance and store it properly as described in the storage section.
• Can I substitute different dried fruits? Absolutely! Feel free to customize the dried fruit mix to your liking. Just ensure the total quantity remains the same. Common substitutions include dried cranberries, figs, dates, or even candied ginger for a spicy kick. Remember to still coat them with flour!
• Is it necessary for the eggs and butter to be at room temperature? Yes, it’s highly recommended. Room temperature ingredients emulsify better, creating a smoother batter and a more uniform, tender cake texture. Cold ingredients can cause the batter to curdle and result in a denser cake.

More Fruit Desserts Recipes You Might Enjoy

If you’re a fan of fruit-forward desserts, explore some of our other delightful recipes:

• Best Lemon Bars Recipe
• Moist Pear Cake
• Blueberry Bundt Cake
• Strawberry French Tart
• Banana Walnut Cake
• Raspberry Puff Pastry Tart

We sincerely hope you cherish every recipe shared with you, and this exquisite Orange Holiday Fruit Cake recipe is no exception. We encourage you to try it, savor its unique flavors, rate it, and spread the joy by sharing it with your friends and family!

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Orange Holiday Fruit Cake Recipe Card

Orange Holiday Fruit Cake

By: Mariam Ezzeddine

This Orange Holiday Fruit Cake is a delicious fresh take on a classic dessert that is going to make you want to reach for seconds. It’s super moist and delicious, perfect for any festive occasion!

Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 12 servings

Ingredients

• 2 3/4 cups all purpose flour, sifted, plus 3 tbsps. for dusting fruits
• 5 large eggs, room temperature
• 1.5 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 tbsp. baking powder
• 1 tbsp. vanilla extract
• 3/4 cup Florida’s Natural No Pulp Orange Juice
• 1/4 cup whole milk yogurt
• 1/2 cup golden raisins
• 1 cup Fruit cake dried fruit mix
• 3/4 cup glacé green cherries, cut in half
• 3/4 cup glacé red cherries, cut in half
• 1/2 tsp. orange extract, optional (for bolder orange flavor)

Instructions

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix all the 2 ¾ cups of all-purpose flour and baking powder together. Set aside.
3. In another bowl, coat the dried fruits (golden raisins, fruit cake dried fruit mix, glacé green cherries, glacé red cherries) very well with the additional 3 tbsps. of flour. This step is a MUST or the fruits will sink to the bottom of the cake pan. Set aside.
4. In a stand mixer bowl, whisk together the softened butter and sugar until the mixture becomes fluffy and the color becomes almost off-white, about 3-5 minutes.
5. Reduce the speed and gradually add in the eggs one at a time. Boost the speed to medium and whisk until the mixture fluffs up and becomes almost double in size, about 2-3 minutes.
6. Lower the speed and add in the yogurt and vanilla extract. If you are using orange extract, add it in now as well.
7. On low speed, add in the dry ingredients gradually, alternating with the Florida’s Natural orange juice. Continue mixing on low speed for about 2 minutes. The cake batter should be thick in consistency.
8. Fold 3/4 of the flour-coated dried fruits into the cake mixture with a spatula. Do not overmix or mix on the stand mixer.
9. Generously spray a non-stick Bundt cake pan with non-stick baking spray. Pour in the batter. Top with the remainder of the dried fruits.
10. Bake in the preheated 325°F (160°C) oven for 1 hour on the middle rack. Insert a thin wooden skewer into the deepest part of the cake and make sure it comes out clean before removing from the oven.
11. Remove from the oven and cover with a kitchen towel until it cools down completely at room temperature. Cut and serve when cool.

Notes

• You must coat the dried fruits with flour or they will sink to the bottom of your Bundt pan.
• If you can’t find the fruit cake fruit mix, you can buy different types of dried fruits like green cherries, red cherries, pineapple, apricot, kiwi, papaya and cut them up into small pieces to make your own homemade fruit mix.
• Always use a non-stick baking spray before pouring into the pan, even if the pan is non-stick, as fruit cake can be prone to sticking.
• If you want a bolder orange flavor, add 1/2 teaspoon of orange extract or some orange zest into the mixture.
• You can also add nuts like pecan or walnut to your fruit cake. If you do, make sure you break them up a little and coat with flour before adding into the cake batter.

Nutrition (per serving)

• Serving: 12 servings
• Calories: 525 kcal
• Carbohydrates: 85 g
• Protein: 6 g
• Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 119 mg
• Sodium: 48 mg
• Potassium: 272 mg
• Fiber: 2 g
• Sugar: 50 g
• Vitamin A: 636 IU
• Vitamin C: 8 mg
• Calcium: 111 mg
• Iron: 2 mg