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+ servings
fruit cake cut up and served on a wooden plate

Orange Holiday Fruit Cake

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Created by Mariam E.
This Orange Holiday Fruit Cake is a delicious fresh take on a classic dessert that is going to make you want to reach for seconds. It's super moist and delicious!
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12 servings


  • 2 3/4 cups all purpose flour sifted, plus 3 tbsps. for dusting fruits
  • 5 large eggs room temperature
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter softened
  • 1 tbsp. baking powder
  • 1 tbsp. vanilla extract
  • 3/4 cup Florida's Natural Orange Juice
  • 1/4 cup whole milk yogurt
  • 1/2 cup golden raisins
  • 1 cup Fruit cake dried fruit mix
  • 3/4 cup glace green cherries cut in half
  • 3/4 cup glace red cherries cut in half
  • 1/2 tsp. orange extract optional, if you want a bold orange flavor


  • Preheat oven to 325 F.
  • In a bowl, mix all the dry ingredients together. Set aside.
  • In another bowl coat the dried fruits very well with 3 tbsps. of flour (other than the 2 3/4 cups). Set aside. This step is a MUST or the fruits will sink to the bottom of the cake pan.
  • In a stand mixer bowl, whisk together the softened butter and sugar until the mixture becomes fluffy and the color becomes almost off white in color. About 3-5 minutes
  • Reduce the speed and gradually add in the eggs one at a time. Boost the speed to medium speed and whisk until the mixture fluffs up and becomes almost double in size. about 2-3 minutes.
  • Lower the speed and add in the yogurt and vanilla extract. If you are using orange extract add in now as well.
  • On low speed, add in the dry ingredients gradually, alternating with the orange juice. Continue mixing the mixture on low speed for about 2 minutes. The cake batter should be thick in consistency.
  • Fold 3/4 of the dried fruits into the cake mixture with a spatula. Do not over mix or mix on the mixing stand.
  • Spray a non-stick Bundt cake pan with non-stick baking spray generously and pour in the batter. Top with remainder of the dried fruits.
  • Bake in a preheated 325 degree oven for 1 hour on the middle rack of your oven. Insert a thin wooden skewer into the deepest part of the cake and make sure it comes out clean before removing from the oven.
  • Remove from the oven and cover with a kitchen towel until it cools down completely at room temperature. Cut and serve when cool.


  • You must coat the dried fruits with flour or they will sink to the bottom of your Bundt pan.
  • If you can't find the fruit cake fruit mix, you can buy different types of dried fruits like green cherries, red cherries, pineapple, apricot, kiwi, papaya and cut them up into small pieces and use that instead to make your own homemade fruit mix.
  • Must use a non-stick "baking spray" before pouring into the pan even if the pan is non stick as your fruit cake will stick.
  • If you want a bolder orange flavor, add 1/2 teaspoon of orange extract or some orange zest into the mixture.
  • You can also add nuts like pecan or walnut to your fruit cake. If you do, make sure you break them up a little and coat with flour before adding into the cake batter.


Serving: 12servings | Calories: 525kcal | Carbohydrates: 85g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 119mg | Sodium: 48mg | Potassium: 272mg | Fiber: 2g | Sugar: 50g | Vitamin A: 636IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 2mg
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