Festive Nut and Fruit Tangerine Cake (Moist Christmas Loaf with Dried Fruits & Nuts)

Ingredients for the Festive Nut and Fruit Tangerine Cake

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon – optional
• ¼ tsp nutmeg
• Pinch of salt

Wet Ingredients

• ½ cup unsalted butter, softened
• ½ cup honey or maple syrup
• 2 large eggs
• ½ cup Greek yogurt (or dairy-free yogurt)
• ¼ cup tangerine juice
• Zest from 1–2 tangerines
• 1 tsp vanilla extract

Mix-Ins (the festive heart of the cake)

• ¾ cup chopped nuts (walnuts, almonds, or pecans)
• 1 cup dried fruits (raisins, dried cranberries, chopped apricots, figs, or dates)
• Optional toddler-friendly softeners: soak dried fruit in warm water or juice for 10 minutes
• Optional: 2 tbsp candied orange peel or ginger for adults

Optional Veggie Boost

Adding vegetables ensures extra moisture and nutrients—perfect for toddlers.

Choose ½ cup of:

• Grated carrot OR grated zucchini (water squeezed out) OR pumpkin puree OR sweet potato puree

These blend seamlessly into the Festive Nut and Fruit Tangerine Cake.

Equipment You’ll Need

• Loaf pan (9×5 inch)
• Mixing bowls
• Fine grater/zester for fresh tangerine zest
• Rubber spatula
• Hand mixer or stand mixer
• Cooling rack
• Parchment paper
• Kitchen scale

Step-by-Step Instructions

Step 1 — Prepare the Mix-Ins

• Chop nuts into small, toddler-friendly pieces.
• If using dried fruits, soak them in warm water or tangerine juice for 10 minutes to soften.
• Drain and pat dry.

Step 2 — Combine the Dry Ingredients

• In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Set aside.

Step 3 — Mix the Wet Ingredients

• Beat butter and honey/maple syrup until light and creamy.
• Add eggs one at a time.
• Mix in yogurt, tangerine juice, tangerine zest, and vanilla.
• Fold in optional veggie puree here.

Step 4 — Build the Festive Nut and Fruit Tangerine Cake Batter

• Add dry ingredients into the wet mixture and stir gently until combined.
• Fold in nuts and dried fruits using a spatula.
• Do not overmix.

Step 5 — Bake

• Preheat oven to 175°C / 350°F.
• Line a loaf pan with parchment paper.
• Pour in the batter and smooth the top.
• Bake 45–55 minutes, until the center springs back when lightly pressed.
• Let the cake cool completely before slicing — fruit cakes firm as they rest.

Variations of the Festive Nut and Fruit Tangerine Cake

Gluten-Free Version

Replace with:

• 1½ cups gluten-free flour blend
• ½ cup almond flour
• Add ½ tsp xanthan gum if needed.

Dairy-Free Version

Swap:

• Butter → coconut oil or vegan butter
• Yogurt → coconut yogurt or soy yogurt

No-Added-Sugar Toddler Version

Use:

• Mashed ripe banana or applesauce instead of honey
• Soft dried fruits only (dates, apricots, raisins)
• Skip candied ginger or peel

This keeps the Festive Nut and Fruit Tangerine Cake naturally sweet.

Adult Luxury Version

Add any of these:

• 2 tbsp dark rum or brandy to the dried fruit soak
• ¼ cup chopped dark chocolate
• 2 tbsp candied ginger
• Sprinkle of brown sugar on top before baking

Holiday-Shaped Mini Cakes – Perfect for kids, parties, or gift boxes.

Use:

• Snowflake molds
• Mini bundt molds
• Muffin tins for individual servings

FAQ — Festive Nut and Fruit Tangerine Cake

Can I make this Festive Nut and Fruit Tangerine Cake ahead of time?

Yes! It actually tastes better the next day as the flavors deepen.

Can toddlers eat it?

Yes, especially the no-added-sugar version with softened dried fruits and fine-chopped nuts.

Can I freeze this cake?

Absolutely. Slice and freeze for up to 3 months.

Can I use oranges instead of tangerines?

Yes! Oranges and mandarins work beautifully.

How do I avoid sinking fruit?

Toss dried fruit in 1 teaspoon of flour before mixing into batter.

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.

Nutrition Facts/ 1 slice:

Calories: 295 kcal | Carbohydrates: 39g | Sugar: 20g | Fat: 12g | Saturated Fat: 6g | Fiber: 3g | Protein: 5g | Vitamin C: Moderate (from tangerine juice + zest)

Values vary depending on nuts and fruits used.