Superfood Fruitcake

With this recipe no longer does the oft-avoided, intentionally evaded, regularly re-gifted fruitcake need to be relegated to the duty of a doorstop once the bequeathing body is out of sight.  A big thank you to Naomi Pockell who submitted her “Not Your Grandmother’s Fruitcake” to our Sweet Swap Campaign, Recipe Exchange & Gift Box Giveaway. We took it to the next level of health with an assortment of Superfruits from our friends at Earth Circle Organics. We made it UBER YUM by adding some Sweetie Chai spice from Uber Herbal. The recipe is extremely forgiving; although measuring utensils were used - at some point there was definitely “a little more o’ this and a little more o’ that” going on in the kitchen. It arrived at the office break table and was consumed with enthusiasm and appreciation. The B+ feedback to recipe became exalted A+ when a pint of Coconut Bliss landed beside the cake. The luscious creaminess, and amazing texture when softened (without getting melty) are a perfect accompaniment to our SUPERFruitCake. 

  • 3 cups assorted nuts (almonds, cashews, walnuts were our selection)
  • 1 cup pitted and diced (shredded) Medjool dates
  • 1 cup fresh fruit (we used frozen diced pears from a prolific fall harvest)
  • 2 cups assorted dried fruit (from Earth Circle Organics so of course organic and raw: Goji Berries, Golden Berries, White Mulberries)
  • 1/2 cup Sweetened Cacao Nibs
  • ¾ cup Big Tree Farms Coconut Sugar
  • ¾ cup flour (we used a combination of coconut and chickpea flour for a gluten-free cake)
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 2 TB Sweetie Chai Sprinkles (turmeric coconut sugar with cardamom, ginger, cinnamon,ginger...)
  • 3 beaten eggs
  • Brandy – we didn’t include, and left out the traditional 3 week soaking process of wrapping brandy-soaked cheesecloth around the cake…
  • As an accompaniment: Coconut Bliss (our selection was Vanilla Island...but tempted by Cherry Amaretto in this situation

Put all the fruits and nuts into a bowl and sift the combined dry ingredients over them. Beat eggs until light (add 1 TB brandy if you desire) and pour over all other ingredients. Mix until all covered evenly and pour into your preferred pan. I used a coconut oil greased spring-form; if you use loaf or square you may want to line with parchment paper. Press down firmly and bake in a 300 degree oven for about 1 ½ hours. Remove and cool about 15 minutes before releasing from spring-form or removing parchment. Now – enjoy! OR, if you want to tread the traditional path: cool completely, and wrap in several layers of cheesecloth soaked in brandy. Then place in plastic bag or aluminum foil, or an airtight container, replacing soaked rags every few days for 3 weeks…and it will last until….

Thanks to our industry friends who made this recipe possible~

We’d love your feedback on any addendums or substitutions you made!




February 08, 2015

Not a fruitcake fan at all but will definitely try this!

Frederick Schilling
Frederick Schilling

December 10, 2014

Scouts honor, this was the best fruit cake I have ever had in my life. I kept returning to the break table again and again and again and had to force myself to stop nibbling on it. Definitely a winner in my book!

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