Festive Holiday Fruitcake-The Little Shop of Olive Oils

Festive Holiday Fruitcake


For the Fruit and Nut Mixture:

  • 2 cups mixed dried fruits (e.g., raisins, currants, chopped dates, candied citrus peel)
  • 1 cup mixed nuts (e.g., almonds, pecans, walnuts), chopped
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup dried apricots, chopped
  • 1/4 cup candied ginger, chopped
  • 1/4 cup Premium Navel Orange Olive Oil
  • 1/4 cup brandy or dark rum (optional, for soaking)

For the Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon Dark Chocolate Aged Balsamic Vinegar
  • 1/2 cup sour cream or Greek yogurt

For Garnish (optional):

  • Whole candied fruits and nuts
  • Confectioners' sugar, for dusting


  • Preheat your oven to 325°F (160°C). Grease and flour a 9-inch (23 cm) round cake pan or a loaf pan. Line the bottom with parchment paper for easy removal.
  • In a bowl, combine the mixed dried fruits, nuts, dried cranberries, dried cherries, chopped dried apricots, and candied ginger.
  • If using, drizzle extra virgin olive oil (EVOO) over the mixture and toss to coat.
  • Optionally, add brandy or dark rum to the mixture and stir well. Let it sit for a few hours or overnight to allow the fruits and nuts to soak up the flavors.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in the balsamic vinegar.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the sour cream or Greek yogurt until the batter is smooth.
  • Gently fold the soaked fruit and nut mixture into the batter until evenly distributed.
  • Pour the batter into the prepared cake pan, smoothing the top.
  • If desired, decorate the top with whole candied fruits and nuts.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the holiday fruitcake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
  • Once cooled, you can dust the top with confectioners' sugar for a festive touch.
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