Cranberry Apricot Fruit Cake

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Most people give fruit cake a bad rap, but our Cranberry Apricot Fruit Cake will make you a believer! We’ve packed a ton of flavor into our version of this classic cake with dried cranberries and apricots, spices, lemon zest, and almond extract. Honey, molasses, and maple syrup add subtle sweetness, so it isn’t overly sugary like most fruit cakes.

We promise that our version won’t get tossed as soon as your back is turned, and it isn’t dense enough to be a doorstop! Your family and friends will actually enjoy it, so be bold and take it to your next holiday gathering!

Cranberry Apricot Fruitcake

Cranberry Apricot Fruitcake

Yields: 14 slices | Serving Size: 2 slices | Calories: 303 | Total Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 275mg | Carbohydrates: 61g | Fiber: 5g | Sugar: 31g | Protein: 7g | SmartPoints (Freestyle): 13


  • 1/2 cup dried cranberries, chopped
  • 1/2 cup dried apricots, chopped
  • 3 tablespoons brandy (optional)
  • 1/4 cup water
  • 1 tablespoon honey
  • 2 cups whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon lemon zest
  • 1 egg
  • 2 teaspoons almond extract
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons molasses
  • 1/2 cup pure maple syrup
  • 1/2 cup almond milk


  1. Combine cranberries, apricots, brandy (if using), water, and honey in a container with a tight fitting lid. Seal the lid and refrigerate for at least 2 hours or up to 1 day. The longer the dried fruit sets, the better the flavor.
  2. Preheat oven to 350 degrees. Coat a bread pan with nonstick spray. Set aside.
  3. Stir together the flour, baking powder, baking soda, cinnamon, allspice, and salt in a small bowl and set aside. In a separate bowl, whisk together remaining ingredients. Whisk until no lumps remain. Gradually stir in the flour mixture, mix until just combined. (A few lumps in the batter are okay.) Drain the dried fruit and fold into batter.
  4. Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Once cooked, allow to cool for 15 minutes before removing from pan. Cool completely before slicing and serving.

If you’re looking for more holiday desserts, check out our Top 10 Holiday Dessert Recipes.

Did you try our take on fruit cake? Let us know what you thought in the comments!

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2 Comments on "Cranberry Apricot Fruit Cake"

  1. Clara  July 5, 2020

    Hi is there any household ingredients that can be used to replace molasses? Thanks 🙂

    • Gale Compton  July 5, 2020

      Clara, The best replacements: sorghum molasses, maple syrup, agave syrup…in that order for the best replacement.


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