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Alcohol and Preservative Free FruitCake


Fruit cake is one of my favourites but as my religion does not permit alcohol - I had to adapt and come up with an alcohol and preservative free version of this popular Christmas Bake

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Rate this recipe 4.3/5 (52 Votes)


  • Raisins - 1 cup Sultanas - 1 cup Other dried fruit - 2 cups (I used prunes
  • apricots
  • cranberries
  • figs)
  • Almonds - 1 cup (toasted and roughly chopped)
  • Plain Flour - 1 3/4 cups
  • Granulated Sugar - 1/2 cup
  • Light Brown Soft Sugar - 1/2 cup
  • Eggs - 2
  • Softened Butter - 1/2 cup
  • Apple Juice - 1 cup
  • Orange Juice - 1 cup
  • Clove buds - 4 (ground)
  • Mixed Spice Powder - 1 teaspoon
  • Ground Cinnamon - 1 teaspoon
  • Ground Ginger - 1 teaspoon
  • Ground Nutmeg - 1/2 teaspoon
  • Vanilla - 1 teaspoon
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • Salt - 1 teaspoon
  • Baking Powder - 1 teaspoon
  • Baking Soda - 1 teaspoon
  • To make the lemon and orange peel:
  • Lemon - 1
  • Orange - 1
  • Water - 1/3 cup
  • Sugar - 1/4 cup


servings 16
Level of difficulty Average
Preparation time 15mins
Cooking time 50mins
Cost Average budget


Step 1

To make the candied lemon and orange peel, remove the peel of lemon and orange. Slice thinly and cook in a sauce pan with sugar and water till the peel softens and sugar crystallises. Remove and cool.

Step 2

Alcohol and Preservative Free FruitCake - Step 2

Roughly chop the raisins, sultanas, toasted almonds, other dried fruit and candied peel. Place in a bowl with orange and lemon zest. Pour the orange juice and mix well. Cover and let it sit overnight.

Step 3

In the sauce pan, place the soaked fruit mix - add apple juice, granulated sugar, light brown soft sugar, butter, ground cloves, mixed spice powder, ground cinnamon, ground ginger, ground nutmeg, Mix well and bring to boil. Let it simmer for 5 to 7 minutes. Let the mixture cool to room temperature.

Step 4

Preheat oven to 175 degrees Centigrade. Grease and line two loaf tins or one 8 inch square tin with parchment paper. Sift plain flour, salt, baking powder and baking soda. Add this dry mix to the wet fruit mix.

Step 5

Beat the eggs lightly in another bowl and fold it into the fruity mix. Add the chopped toasted almonds and vanilla.

Step 6

Pour the batter into the prepared tins and bake for 45 to 50 minutes. Check at 40 minutes if the cake is done by inserting a skewer in it.

Step 7

Remove from oven and let it cool completely before slicing. If you are planning to decorate the cake, use marzipan or rolled fondant to cover and make the cake festive. I prefer the cake plain.


You can use any combination of dried fruit of your choice - dried pineapple, dried cherries, dates, etc
The cake is suitable for freezing after covering in cling film or food wrap. Use a sharp knife - dipped in water to slice the cake.

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