Swedish Fruitcake

  • Serves

    serves 12


The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.


  • 4 oz. dried figs, finely chopped
  • 4 oz. dried apricots, finely chopped
  • 4 oz. raisins
  • 12 cup dark rum
  • 1 tbsp. orange zest
  • 1 12 tsp. lemon zest
  • 12 tbsp. unsalted butter, softened, plus more for greasing
  • 1 34 cups flour, plus more for pan
  • 1 tsp. baking soda
  • 1 cup superfine sugar
  • 4 eggs


Step 1

Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.

Step 2

Heat oven to 350°. Grease the bottom and sides of a 12¼" x 4½" x 2¾" loaf pan with butter and dust all over with flour; tap our excess and set aside.

Step 3

Whisk together the flour and baking soda in a medium bowl; set aside. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit–rum mixture and the flour mixture and mix on low speed until just combined.

Step 4

Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40–45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.

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