As I sifted through my collection of favorite festive recipes, I stumbled upon an old family treasure that instantly brought back warm memories of holiday gatherings filled with laughter and delicious aromas. This Festive Vegan Fruit and Nut Cake with Orange Cardamom Cashew Cream is a delightful centerpiece that combines rich, nutty flavors with a zesty twist. It beautifully caters to vegan and gluten-free palates, making it a perfect addition to any seasonal celebration. Not only is it a crowd-pleaser, but it’s also incredibly easy to prepare, allowing you to spend less time in the kitchen and more time enjoying the company of loved ones. Curious to create your own slice of festive joy? Let’s dive into the recipe! Why is this fruit cake so special? Festive Flair: This cake is a celebration of flavors, combining a mix of dried fruits and nuts that evoke the joy of the holiday season. Vegan & Gluten-Free: Suitable for various dietary preferences, this cake ensures everyone can indulge without compromise. Effortless Preparation: With straightforward steps and minimal ingredients, you’ll be whipping up this beauty in no time—perfect for busy holiday schedules. Versatile Delight: Whether served at festive gatherings or as a cozy afternoon treat with a cup of coffee, it shines in any setting. Mouthwatering Creaminess: The zesty orange cardamom cashew cream adds a silky finish, elevating the flavor profile to a whole new level. Let your taste buds rejoice by pairing it with delightful options like Creamy Dijon Chicken or enjoy it as a sweet counterpart to Burnt Basque Cheesecake. Fruit Cake Ingredients • Get ready to create a delightful Festive Fruit and Nut Cake that your loved ones will cherish! For the Cake Dried Cranberries – Adds natural sweetness and moisture; can substitute with raisins or dried cherries. Dates – Infuses natural sweetness and a chewy texture; figs can be used for a different flavor twist. Dried Figs – Contributes to a soft and moist cake; alternatively, apricots can work well too. Almonds, Hazelnuts, Walnuts – Offers a nice crunch, flavor, and nutrition; feel free to mix your favorite nuts. Orange Juice – Provides a zesty flavor boost; freshly squeezed is the best choice for taste. Flour (Gluten-Free Mix or Buckwheat) – Essential for structure; oat flour can lighten the cake’s texture as a substitute. Baking Powder – Key for the cake’s rise; ensure it’s gluten-free if you have sensitivities. Spices (Cardamom, Cinnamon) – Adds warmth and a depth of flavor; adjust to match your taste preference. For the Orange Cardamom Cashew Cream Cashews – Gives a creamy texture to the topping; walnuts may be used but will alter the flavor slightly. Maple Syrup or Agave Nectar – Sweetener for a delectable cream; honey can substitute for non-vegan adjustments. With these wonderful ingredients, you’re just a few steps away from creating a cherished holiday dessert your friends and family will adore! Step‑by‑Step Instructions for Festive Fruit and Nut Cake with Orange Cardamom Cashew Cream Step 1: Prep the Dried Fruits Begin by soaking your dried cranberries, dates, and figs in freshly squeezed orange juice for at least 2 hours. This process allows the fruits to absorb the juice, plumping them up and enhancing their flavor. Use a glass bowl to prevent any unwanted reactions with acidic juices, and give them a gentle stir halfway through to ensure even soaking. Step 2: Mix the Dry Ingredients In a large mixing bowl, combine your gluten-free flour with baking powder, cardamom, and cinnamon. Whisk these dry ingredients together until they are uniformly blended, ensuring there are no clumps. This will help your Festive Fruit and Nut Cake rise beautifully while offering a warm, spicy aroma that will fill your kitchen. Step 3: Combine the Ingredients Once the dried fruits have soaked, drain any excess juice and mix them into the bowl with your dried fruit. Gently fold in your assorted nuts along with the dry mix until everything is evenly coated and well-combined. This step is crucial as it ensures each bite of the cake is packed with delightful flavors and textures from the fruit and nuts. Step 4: Bake the Cake Preheat your oven to 325°F (163°C) and grease a round or square cake tin. Pour the mixture into the prepared tin, smoothing the top for even baking. Bake for 1 to 1.25 hours, or until a toothpick inserted in the center comes out sticky but not wet. Keep an eye on the cake in the last 15 minutes to avoid overbaking. Step 5: Cool the Cake Once baked, let the Festive Fruit and Nut Cake cool in the tin for about 30 minutes. This step is essential to prevent it from cracking and ensures it retains moisture. After cooling, gently transfer the cake to a wire rack to cool completely, allowing its flavors to deepen as it rests. Step 6: Prepare the Cashew Cream While the cake is cooling, prepare the orange cardamom cashew cream. Blend soaked cashews with a splash of orange juice and your choice of maple syrup or agave nectar in a food processor until smooth and creamy. Taste and adjust the sweetness to your preference, ensuring a silky texture that complements the cake beautifully. Step 7: Serve the Cake Once the cake has fully cooled, slice it into generous pieces and serve alongside the orange cardamom cashew cream. This presentation allows each guest to enjoy their slice with a dollop of creamy sweetness on the side, enhancing the cake’s festive appeal while keeping the flavors fresh and vibrant. Variations & Substitutions for Fruit and Nut Cake Feel free to play around with these ideas, enhancing the flavors and textures of your cake while making it uniquely yours! Nut-Free: Substitute nuts with sunflower or pumpkin seeds for an allergy-friendly option that retains crunch. If you have nut allergies or prefer a seed-filled delight, this swap is both nutritious and satisfying. Maple-Infused: Use maple syrup in place of sweeteners for a richer flavor in the cashew cream. Maple syrup brings a delightful depth that pairs beautifully with the spices of the cake. Spice It Up: Add nutmeg or ginger to the spice mix for an extra layer of warmth. A touch of nutmeg or ginger can create a festive aroma, sending your kitchen into full holiday mode. Tropical Twist: Replace the cashew cream with coconut cream for a tropical flavor. This swap brings a refreshing coconut essence, making every slice feel like a sunny getaway. Chewy Texture: Mix in some rolled oats for added texture and heartiness. Oats can create a delightful chewiness and make the cake even more filling, perfect for breakfast! Citrus Burst: Add lemon or lime zest to the batter for a zingy brightness. The zest can elevate the overall flavor, making the cake zing with citrusy freshness. Fruit Variations: Experiment with other dried fruits like apricots or cherries for different flavors. Each type of dried fruit will add its unique character, and the result will be a joyful medley of tastes. Cinnamon Swirl: Layer a cinnamon filling into the cake for a surprise twist when sliced. A hint of cinnamon nestled in the cake can create a delightful treasure, surprising every guest! By exploring these delicious variations, you’re not just customizing a recipe; you’re crafting a memorable experience for yourself and your loved ones. And if you’re seeking more inspiration, why not try pairing a slice with a cup of coffee while enjoying my Crispy Orange Chicken or indulge in a sweet dessert like Burnt Basque Cheesecake? Enjoy the journey of flavor! Expert Tips for Festive Fruit Cake Soaking Fruits: Ensure to soak your dried fruits long enough, at least 2 hours, for optimum moisture in your Festive Fruit and Nut Cake. Cooling Time: Don’t rush the cooling process. Letting the cake cool in the pan prevents drying out and maintains its moisture. Check Doneness: Use a toothpick to test the cake; it should come out sticky. If wet batter clings, bake a bit longer. Light and Airy Batter: For the best texture, beat the batter until it’s light and airy, helping your cake rise and achieve fluffiness. Nut Substitution: To cater to allergies, substitute nuts with seeds like sunflower or pumpkin seeds for a delightful, nut-free version. Make Ahead Options These Festive Fruit and Nut Cakes are perfect for home cooks looking to save time during the busy holiday season! You can prepare the cake batter and refrigerate it for up to 24 hours before baking, ensuring that flavors meld beautifully. Alternatively, you can bake the cake up to 3 days in advance and store it in an airtight container at room temperature, which will help it stay moist. To maintain the quality of the zesty orange cardamom cashew cream, prepare it in advance and refrigerate it for up to 3 days. When ready to serve, simply slice the cake and bring the cream to room temperature for a delightful blend of flavors that’s just as delicious! What to Serve with Festive Fruit and Nut Cake Looking to create a remarkable meal that your friends and family will savor? Setting the stage with ideal pairings elevates your dessert experience to new heights. Spiced Mulled Wine: A warm, aromatic drink that complements the cake’s festive spices, making it perfect for holiday gatherings. Cinnamon Roasted Apples: Their natural sweetness and warm spices create a wonderful contrast to the cake’s texture and flavors. Vegan Vanilla Ice Cream: Creamy and cool, this ice cream enhances the richness of the cake while providing a refreshing balance. Zesty Citrus Salad: Bright, fresh fruits tossed with mint provide a vibrant contrast, cleansing the palate and lifting flavor. Almond Biscotti: Crunchy and subtly sweet, these delightful cookies pair perfectly for a charming coffee or tea-time treat. Chai Latte: A warm chai latte infused with spices complements the cake, creating a cozy atmosphere ideal for winter desserts. Each of these pairings enriches your festive gathering, ensuring your Festive Fruit and Nut Cake with Orange Cardamom Cashew Cream becomes the star of the table! How to Store and Freeze Festive Fruit Cake Room Temperature: Store the fruit cake in an airtight container at room temperature for up to 7 days, ensuring it stays moist and flavorful. Fridge: If you prefer longer storage, refrigerate the cake in an airtight container to keep it fresh for up to 2 weeks, but allow it to come to room temperature before serving for the best taste. Freezer: For extended storage, wrap the fruit cake tightly in plastic wrap and then in aluminum foil, freezing it for up to 3 months. Thaw overnight in the fridge and serve with the orange cardamom cashew cream. Reheating: To enjoy your cake warm, heat slices in the microwave for 15-20 seconds or in a low oven (around 300°F) until warmed through, perfect paired with fresh cashew cream. Festive Fruit and Nut Cake with Orange Cardamom Cashew Cream Recipe FAQs What type of dried fruits should I use? You can use a mix of dried cranberries, dates, and figs for the best flavor and texture. If you prefer, raisins or dried cherries can also be great substitutes. Just ensure they are moist and plump! How should I store the fruit cake? Wrap the finished cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 7 days. If you’d like a longer shelf life, refrigerate it for up to 2 weeks; just be sure to bring it back to room temperature before serving for the most vibrant taste. Can I freeze the Festive Fruit and Nut Cake? Absolutely! To freeze your fruit cake, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. To thaw, place it in the fridge overnight and enjoy it the next day, slathered with your zesty cashew cream! What if my cake doesn’t rise properly? If your cake doesn’t rise, first check the freshness of your baking powder. Old baking powder won’t provide the necessary lift. Be sure to mix the dry ingredients thoroughly and evenly fold in the fruit and nut mixture to avoid compacting the batter. Overbaking can also lead to a dry cake, so keep an eye on it towards the end! Are there any allergy considerations for this recipe? This recipe is vegan and gluten-free, making it suitable for many dietary needs. However, if you or your guests have nut allergies, you can replace the nuts with seeds like sunflower or pumpkin seeds for a similar crunch and nutrition. Always check ingredient labels for potential allergens. How long should I soak the dried fruits? Soaking the dried fruits for at least 2 hours—or even overnight—enhances moisture and flavor absorption. This soaking time allows the fruits to plump up, making them a delightful addition to your cake while ensuring a moist and flavorful result. Festive Fruit and Nut Cake with Orange Cardamom Cashew Cream Delightful Festive Vegan Fruit and Nut Cake with Orange Cardamom Cashew Cream. Print Recipe Pin Recipe Prep Time 50 minutes minsCook Time 1 hour hr 15 minutes minsCooling Time 30 minutes minsTotal Time 2 hours hrs 35 minutes mins Servings: 12 slicesCourse: DessertCuisine: Gluten-Free, VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Fruit Cake Ingredients1 cup Dried Cranberries Can substitute with raisins or dried cherries.1 cup Dates Figs can be used for a different flavor twist.1 cup Dried Figs Apricots can also work well.1 cup Almonds Feel free to mix your favorite nuts.1 cup Hazelnuts Can mix with other nuts.1 cup Walnuts Can mix with other nuts.1 cup Orange Juice Freshly squeezed is the best choice.2 cups Flour (Gluten-Free Mix or Buckwheat) Oat flour can lighten the texture.1 tbsp Baking Powder Ensure it's gluten-free.1 tsp Spices (Cardamom, Cinnamon) Adjust to taste.Orange Cardamom Cashew Cream1 cup Cashews Walnuts can be used but will alter the flavor.2 tbsp Maple Syrup or Agave Nectar Honey can substitute for non-vegan adjustments. Equipment Mixing bowlfood processorCake TinWhiskwire rack Method InstructionsSoak your dried cranberries, dates, and figs in freshly squeezed orange juice for at least 2 hours.In a large mixing bowl, combine your gluten-free flour with baking powder, cardamom, and cinnamon.Once the dried fruits have soaked, drain any excess juice and mix them into the bowl with your dried fruit.Preheat your oven to 325°F (163°C) and grease a round or square cake tin.Let the Festive Fruit and Nut Cake cool in the tin for about 30 minutes.While the cake is cooling, prepare the orange cardamom cashew cream.Once the cake has cooled, slice it into generous pieces and serve alongside the orange cardamom cashew cream. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin C: 2mgCalcium: 5mgIron: 7mg NotesEnsure to soak your dried fruits long enough, at least 2 hours. Letting the cake cool in the pan prevents drying out. Tried this recipe?Let us know how it was!