Best 2 Moroccan Fruitcake Recipes

Moroccan fruitcake is a delectable pastry with a rich history and unique blend of spices and flavors. It is a beloved treat often served during special occasions and holidays, captivating taste buds with its moist, dense texture, and aromatic sweetness. The combination of dried fruits, nuts, and fragrant spices like cinnamon, nutmeg, and cardamom creates an unforgettable taste experience. Whether you enjoy it as a festive dessert or a delightful snack, this traditional Moroccan fruitcake is sure to satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

MOROCCAN SPICED FRUIT & NUT BREAD

Moroccan Spiced Fruit & Nut Bread image

Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 pieces) and 1/2 cup butter.

Number Of Ingredients 22

Ingredients

1/2 cup chopped dried apricots
1/2 cup chopped dates
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1/3 cup sweetened shredded coconut
1/4 cup chopped pecans
ORANGE BUTTER:
1/2 cup unsalted butter, softened
4 teaspoons confectioners' sugar
2 teaspoons grated orange zest
4 teaspoons orange juice

Steps:

Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

MOROCCAN FRUITCAKE

Moroccan Fruitcake image

The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1/2 cup dried currants
1/2 cup raisins
1/2 cup dried figs, cut into 1/2-inch dice
1/2 cup dried apricots, cut into 1/2-inch dice
1/2 cup prunes, cut into 1/2-inch dice
1 cup hot Assam tea, or other strong black tea
1 1/2 cups self-rising flour
2 teaspoons ras el hanout
1/4 teaspoon kosher salt
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
Whole milk
Salted butter, room temperature, for serving (optional)

Steps:

In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

Tips:

Use a variety of dried fruits and nuts to add flavor and texture to your fruitcake.
Soak the dried fruits in rum or orange juice overnight before adding them to the batter. This will help to plump them up and make them more flavorful.
Use a combination of spices, such as cinnamon, nutmeg, and allspice, to add warmth and depth of flavor to your fruitcake.
Don't overmix the batter. Overmixing can make the fruitcake tough.
Bake the fruitcake in a low oven for a long period of time. This will help to ensure that the cake is evenly cooked and moist.
Wrap the fruitcake in cheesecloth or parchment paper and store it in a cool, dry place for several weeks before serving. This will allow the flavors to develop and mature.

Conclusion:

Moroccan fruitcake is a delicious and festive treat that can be enjoyed by people of all ages. With its rich flavor and moist texture, it is a perfect dessert for any occasion. Whether you are looking for a traditional holiday treat or a new dessert to try, Moroccan fruitcake is a great option.