Name: Yogurt Fruitcake Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Western
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ⅓ cup pine nuts; ⅓ cup walnuts, crushed; ¼ teaspoon salt; 1 cup plain full-fat yogurt; ½ cup unsalted butter, melted; ½ cup brown sugar; 1 tablespoon strawberry jam (optional); 1 egg; ⅓ cup raisins (or dried cherries); ⅓ cup dried cranberries; ⅓ cup dried dates, chopped (approximately 7 pieces)

Jump to Recipe· 4.5 from 145 reviews

If you’re craving something that feels a bit nostalgic but with a fresh, tender twist, this Yogurt Fruitcake Recipe is exactly what you need. I absolutely love how moist and flavorful this cake turns out, thanks to the tangy yogurt and that perfect mix of dried fruits and nuts. Whether it’s with your afternoon tea or as a cozy dessert, you’ll find this fruitcake recipe a delightful change from the usual dense, heavy versions.

🧡

Why You’ll Love This Recipe

Moist and Tender Texture: The yogurt keeps the cake incredibly soft without weighing it down.
Balanced Sweetness: The mix of dried fruits and brown sugar strikes just the right note of natural sweetness.
Easy to Customize: Swap nuts and fruits based on what you have on hand or prefer.
Perfect for Any Season: Whether it’s the holidays or a simple weekend treat, this fruitcake always fits in.

Ingredients You’ll Need

Each ingredient in this Yogurt Fruitcake Recipe plays a role in creating that classic yet light flavor. I always recommend good quality yogurt and fresh dried fruits for best results — fresh ingredients make all the difference.

All-purpose flour: This is the base that gives structure but keeps things soft.
Baking soda: Helps the cake rise gently without puffing up too much.
Pine nuts: Adds a subtle buttery, nutty crunch.
Walnuts: Provides a nice texture contrast — I like them crushed but still noticeable.
Salt: Just a pinch to balance sweetness.
Plain full-fat yogurt: This is the secret to moistness and a gentle tang.
Unsalted butter (melted): Adds richness without overwhelming the yogurt’s lightness.
Brown sugar: Gives depth with mild caramel notes.
Raisins (or dried cherries): Choose your favorite dried fruit; raisins bring classic sweetness, cherries give a tart pop.
Dried cranberries: I love their tartness cutting through the sweetness of other fruits.
Dried dates (chopped): Adds natural sweetness and chewiness.
Strawberry jam (optional): I sometimes toss this in for an extra fruity layer — totally up to your taste.
Egg: Binds everything together, helping the cake set nicely.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Yogurt Fruitcake Recipe depending on what I have or the season. It’s super flexible, so don’t be shy about making it your own!

Nut-Free Version: I once made this for a party where someone had a nut allergy — I swapped the nuts for extra dried fruit and a handful of sunflower seeds; it was a hit!
Gluten-Free Variation: Use gluten-free flour blend instead of all-purpose, and the cake still turns out beautifully moist and tender.
Citrus Twist: Adding some grated orange or lemon zest to the batter brightens the whole cake — my family loved that zing!
Spice It Up: Sprinkle in a teaspoon of cinnamon and a pinch of ground cloves for a warm, cozy note that’s perfect for colder months.

How to Make Yogurt Fruitcake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F. Line your loaf pan with parchment paper — I like to let the paper overhang on the sides so it’s easier to lift out the cake later. Lightly grease the paper with baking spray to prevent sticking. Trust me, this little prep saves a lot of hassle in the end.

Step 2: Mix the Dry Ingredients

In a large bowl, toss together the all-purpose flour, baking soda, pine nuts, crushed walnuts, and a pinch of salt. Stir until everything is evenly combined. This step ensures your nuts are well-distributed and the leavening agent is evenly spread for perfect rising.

Step 3: Whip Up the Wet Mix

In a separate bowl, beat the yogurt, melted butter, and brown sugar together with a hand mixer. I usually go medium-high speed for about 2 minutes until it’s smooth and creamy — this really helps dissolve the sugar and blend the flavors. Then add your dried fruits, jam if you’re using it, and the egg. Mix again for another minute to combine.

Step 4: Combine and Rest

Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold everything together gently — don’t overmix; you want just enough to bring it all together. Let the batter rest for about 3 minutes; this little pause helps the flour hydrate, making for a better texture.

Step 5: Bake in a Water Bath

Pour the batter into your prepared loaf pan. Place the loaf pan inside a larger baking pan, then pour hot water into the larger pan halfway up the sides of the loaf pan. This water bath trick is a game-changer — it helps the cake bake evenly and stay moist. Slide everything onto the middle rack of your oven, and bake for about 1.5 hours. Start checking at 90 minutes by poking a toothpick in the center; it should come out clean with just a few moist crumbs. Once done, use the parchment paper edges to carefully lift the cake out and let it cool completely on a wire rack.

👨‍🍳

Pro Tips for Making Yogurt Fruitcake Recipe

Don’t Skip the Water Bath: This is what keeps the cake from drying out and developing cracks, especially important for fruitcakes.
Use Full-Fat Yogurt: It packs more flavor and moisture than low-fat versions—I’ve tried both, and full-fat wins every time.
Let the Batter Rest: That 3-minute pause after mixing helps the batter settle and results in a tender crumb.
Avoid Overmixing: Mix just until the ingredients are combined to prevent a dense, tough cake.

How to Serve Yogurt Fruitcake Recipe

Garnishes

I usually serve this fruitcake with a light dusting of powdered sugar or a thin spread of cream cheese frosting for a tangy contrast. Sometimes, a few fresh berries or a sprig of mint on the side adds that pop of color and freshness that really makes it look inviting.

Side Dishes

I’ve found that a cup of strong chai tea or a smooth cup of coffee pairs beautifully with this yogurt fruitcake. For a brunch spread, it’s fantastic alongside soft cheeses, fresh fruit, or even a light yogurt parfait.

Creative Ways to Present

For holiday gatherings or special occasions, slice the fruitcake into thick pieces and serve on a wooden board with assorted nuts, jams, and butter spreads. I once layered slices with whipped cream and fresh fruit for a trifle twist, which was a showstopper!

Make Ahead and Storage

Storing Leftovers

After cooling, I wrap the cake tightly in plastic wrap to lock in moisture. Stored at room temperature, it stays fresh for about 3 days, but if I want it longer, I pop it in the fridge where it lasts up to a week without drying out.

Freezing

I’ve successfully frozen pieces of this fruitcake wrapped in foil and placed in an airtight container. When properly wrapped, it freezes wonderfully for up to 3 months. Just thaw it overnight in the fridge before serving.

Reheating

To warm up leftovers, I like to gently reheat slices in a low oven (around 300°F) for 10-15 minutes or zap them briefly in the microwave. The yogurt base keeps it from drying out, so reheating still yields a tasty, moist treat.

FAQs

Can I use low-fat or non-dairy yogurt in this recipe?

You can substitute low-fat yogurt, but the fruitcake may be less moist and flavorful. For non-dairy yogurt, choose an unsweetened, thick variety like coconut or almond-based yogurt to maintain texture, though expect a slightly different taste.
What’s the best way to prevent the cake from cracking?

Using the water bath method during baking is key to preventing cracking. The steam from the water keeps the cake’s surface moist and allows for gentle, even baking, which helps avoid dry edges and cracks.
Can I prepare this fruitcake ahead of time?

Absolutely! This Yogurt Fruitcake Recipe keeps very well, and many say it tastes even better the next day after the flavors have had time to meld. Just store it wrapped as described, and it’s perfect for make-ahead meals or gifts.
What kinds of dried fruits can I use?

Feel free to swap raisins, cranberries, or dates with prunes, apricots, figs, or dried cherries. Just chop larger fruits into bite-sized pieces for uniform texture and distribution throughout the cake.
Is it possible to make this recipe vegan?

You’d need to replace the egg (try flax egg or chia egg), use a dairy-free yogurt, and swap butter for plant-based alternatives. While possible, the texture might differ slightly, so some experimentation is advised.

Final Thoughts

This Yogurt Fruitcake Recipe holds a special place in my baking repertoire because it’s just so reliably tender, flavorful, and versatile. Every time I make it, I love how it brings a warm smile around the table without fuss or fancy ingredients. I truly encourage you to give it a try — not only will you impress friends and family, but you might just find yourself making it over and over again like I do!