Best 4 Tropical Fruit No Alcohol Fruitcake Recipes

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If you're looking for a unique and flavorful twist on the classic holiday fruitcake, why not try a tropical fruit no-alcohol version? With its vibrant colors and exotic flavors, this alternative offers a refreshing take on the traditional dessert. Perfect for summer gatherings or holiday celebrations, this delicious cake is a surefire crowd-pleaser.

Let's cook with our recipes!

FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)



Fruit Cake Recipe (Alcohol and No-Alcohol) image

This classic and moist fruit cake is balanced in flavors and studded with soaked dried and candied fruits. Can also be made without alcohol.

Provided by Anupama

Categories     Dessert

Time 9h20m

Yield 18

Number Of Ingredients 27

For Fruit Cake //
3/4 cup candied fruits
1/8 cup chopped dried cranberries
1/8 cup raisins (I used golden)
1/8 cup candied cherries
1/4 cup chopped dried figs
1/4 cup chopped dried apricots
1/4 cup chopped dates
1/2 cup nuts (walnuts, almonds, cashews, and hazelnuts)
1 cup dark rum / brandy / apple juice / orange juice
200 grams or 14 tablespoons butter (I used salted) Add 1/2 tsp salt, if using unsalted butter.
3/4 cup brown sugar
1/4 cup granulated sugar
3 large eggs
2 1/4 cups bread flour or all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
A pinch of cardamom, optional
10-12 blanched almonds, optional
For Storing //
Alcohol or simple syrup
For Orange Glaze Icing //
5 tablespoons powdered or Confectioner's sugar
2 tablespoons Fresh orange juice or as needed
Few drops of orange essential oil (optional)
NOTE: Some ingredients can be replaced with their vegan counterparts.

Steps:

  • Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
  • Mix well and cover tightly with a plastic wrap and, and store at room temperature.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
  • Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
  • To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
  • Add the eggs, one at a time, and beat until fully incorporated.
  • Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
  • Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
  • Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
  • Add blanched almonds to the bottom fo the pan.
  • Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
  • Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
  • Invert onto a cooling rack to cool completely.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
  • Soak cheesecloth with 1-2 tablespoons of alcohol.
  • Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
  • Place in an airtight cake tin or container and age for 2-3 weeks.
  • Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
  • Mix until smooth. If needed, thin the glaze with orange juice.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Drizzle the glaze evenly over the cake and let set for about 10 minutes.
  • Slice and serve at room temperature along with some warm mulled wine.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • ENJOY THIS RECIPE.

Nutrition Facts : Calories 502 calories, ServingSize 1 serving

NO-CANDIED-FRUIT FRUITCAKE



No-Candied-Fruit Fruitcake image

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 2 fruitcakes.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

Steps:

  • In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

Nutrition Facts :

TROPICAL FRUIT (NO-ALCOHOL) FRUITCAKE



Tropical Fruit (No-Alcohol) Fruitcake image

I created this alternate to conventional fruitcake to satisfy my tastebuds, and to have a vegan cake for my workplace to sell. Makes 4 1 cup loaves

Provided by Karyl Lee

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

1 cup diced dried papaya
1 cup diced dried pineapple
1/2 cup diced dried mango
1/2 cup dried sweetened cranberries
1 cup raw hulled pumpkin seeds
3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 cup butter substitute, plus
1 teaspoon butter substitute
3/4 cup raw sugar
4 tablespoons sunflower oil
1/2 cup agave syrup or 1/2 cup honey
1/2 cup pineapple-orange juice
1 tablespoon vanilla extract
1 teaspoon orange extract

Steps:

  • Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
  • Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
  • Line pans with parchment paper.
  • Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
  • Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
  • When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.

Nutrition Facts : Calories 871.8, Fat 30.6, SaturatedFat 4.9, Sodium 246.5, Carbohydrate 132.9, Fiber 5.3, Sugar 52, Protein 18.7

TROPICAL FRUIT CAKES



Tropical Fruit Cakes image

Fruit Cake goes tropical for the summer. These tender rum-soaked cakes brimming with tropical fruit bits and rich macadamia nuts are sure-to-please.

Provided by Annacia

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup packed brown sugar
2 eggs
1/4 cup rum or 1/4 cup pineapple juice
1/4 cup pineapple juice
2 tablespoons light corn syrup
1 teaspoon grated fresh ginger
1 teaspoon vanilla
1 3/4 cups mixed dried tropical fruit
1/2 cup chopped macadamia nuts or 1/2 cup brazil nut
1/3 cup rum or 1/3 cup pineapple juice
1/4 cup rum or 1/4 cup pineapple juice

Steps:

  • Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
  • In a medium bowl combine flour, baking powder, and baking soda; set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
  • Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
  • Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
  • Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
  • Fold in fruit bits and nuts.
  • Spread batter in prepared pan.
  • Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
  • Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
  • Poke holes in cakes using a wooden toothpick or bamboo skewer.
  • Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
  • Wrap each cake tightly in foil or seal in a plastic bag.
  • Chill in refrigerator for 24 hours.
  • Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
  • Remove cheesecloth before serving.
  • If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
  • Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
  • To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

Tips:

  • When selecting fruits for your fruitcake, choose ripe, flavorful varieties.
  • Be sure to wash and dry the fruits thoroughly before using them.
  • If you are using dried fruits, soak them in warm water for 30 minutes before adding them to the batter.
  • Don't overmix the batter, as this can make the fruitcake tough.
  • Bake the fruitcake in a preheated oven until a toothpick inserted into the center comes out clean.
  • Allow the fruitcake to cool completely before glazing or icing it.
  • Store the fruitcake in a cool, dry place for up to two weeks.

Conclusion:

Tropical Fruit No-Alcohol Fruitcake is a delicious and festive dessert that is perfect for any occasion. With its vibrant flavors and moist texture, this fruitcake is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, be sure to give this recipe a try. You won't be disappointed!

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