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Dairy-Free Fruitcake. Dried fruits are the stars of any fruitcake, so select the ones you like the most when preparing your holiday cake.

© 2010 Ashley Skabar, licensed to About.com, Inc.

Fruitcake is something that immediately says happy holidays, and it's something many people (myself included!) look forward to every year. Most traditional fruitcake recipes call for a lot of butter, but this recipe makes a delicious seasonal cake without the dairy.

A fruitcake gains flavor with time; I recommend making your dairy-free fruitcake about 2 weeks before you intend to eat it or give it as a gift. Over the course of the two weeks, store your fruitcake in an well-sealed air-tight container and check your loaf every 2 days, spritzing with brandy to keep it moist.

Cook Time: 1 hour

Total Time: 1 hour

Yield: 1 10" fruitcake


  • 1 1/2 cup dried cranberries
  • 1 1/2 cup golden raisins
  • 1/2 cup dried apricots
  • 1/2 cup candied ginger, chopped
  • 1/2 cup dried cherries
  • 3/4 cup dark rum
  • 1/4 cup orange juice
  • 1 cup white granulated sugar
  • 10 T. (about 1 1/4 sticks) dairy-free soy margarine
  • 1 cup apple juice
  • 1 t. ground cinnamon
  • 1 t. ground ginger
  • 1/4 t. nutmeg
  • 1/4 t. allspice
  • 1 3/4 cups all-purpose flour
  • 1 1/4 t. salt
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 large eggs, lightly beaten
  • 1/2 cup pecan pieces
  • Brandy, for brushing


1. Combine the dried cranberries, raisins, apricots, candied ginger, and dried cherries in a bowl just big enough to fit. Mix together the rum and orange juice, then pour the mixture over the dried fruits. Cover and place in the refrigerator to soak overnight.

2. In a large saucepan over medium-high heat, combine the soaked fruits and their liquid, sugar, dairy-free soy margarine, apple juice, cinnamon, ginger, nutmeg, and allspice. Bring to a boil, stirring often, then reduce the stovetop heat to low and simmer for about 5-10 minutes, or until the sugar is dissolved and has cooked down slightly. Remove the pan from heat and let cool for about 20 minutes.

3. Preheat the oven to 325 F. Line a 10" loaf pan with parchment paper and set aside.

4. Combine the flour, salt, baking powder, and baking soda in a mixing bowl until well combined. Sift the flour mixture over the fruit mixture, and quickly pull the batter together with a wooden spoon. Stir in the eggs until incorporated, then fold in the pecans.

5. Spoon the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center of the cake emerges clean. Transfer cake to a wire cooling rack and brush evenly with brandy. Allow cake to cool completely before turning out of the pan and sealing in an airtight container. For best results, allow your cake to rest for 1-2 weeks before enjoying, checking every two days for dryness and spraying or brushing with brandy to keep your loaf moist.

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