If you’re looking for something a little different yet utterly comforting, this Yogurt Fruitcake Recipe is an absolute gem. It’s moist, packed with flavorful dried fruits and nuts, and the yogurt brings a tangy richness that makes this fruitcake not just delicious, but surprisingly light. Trust me, once you try this recipe, it’s going to become a staple in your baking repertoire—whether it’s for special occasions or a simply indulgent afternoon treat.

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Why You’ll Love This Recipe

Perfectly Moist Texture: Thanks to the yogurt and water bath baking method, this fruitcake stays moist and tender, never dry.
Balanced Sweetness: The brown sugar and mixed dried fruits offer a natural sweetness without being overpowering.
Easy to Customize: You can swap in your favorite nuts or dried fruits—making it your own personal classic.
Reliable and Foolproof: I’ve tested this recipe multiple times, and it always turns out beautifully—no fuss, just great results.

A single rectangular loaf of brown bread with a cracked top surface and visible dark spots is shown inside a black baking pan lined with parchment paper. The bread has a rough texture, and its color varies slightly from golden to deeper brown in some areas, indicating it is baked. The baking pan rests on a striped cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Yogurt Fruitcake, moist fruitcake with yogurt, dried fruit cake recipe, healthy fruitcake, easy fruitcake dessert

Ingredients You’ll Need

The wonderful thing about this Yogurt Fruitcake Recipe is how the ingredients come together for such harmony. You’ll want to pick quality dried fruits and fresh nuts, as they really shine in the final cake. Don’t worry if you can’t find exactly what’s listed—swap freely based on what you like or have on hand!

Flat lay of a small mound of all-purpose flour, a small white bowl of baking soda powder, a small white bowl of pine nuts, a small white bowl of crushed walnuts, a small white bowl of salt, a small white bowl of plain full-fat yogurt, a small white bowl of melted unsalted butter, a small white bowl of brown sugar, three small white bowls each containing raisins, dried cranberries, and chopped dried dates, a small white bowl with a dollop of strawberry jam, and one whole uncracked brown egg, arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Yogurt Fruitcake, moist fruitcake with yogurt, dried fruit cake recipe, healthy fruitcake, easy fruitcake dessert

All-purpose flour: Provides the perfect base with just enough structure without heaviness.
Baking soda: Helps the cake rise nicely and gives a lovely crumb.
Pine nuts: Add a delicate crunch and a subtle buttery flavor.
Walnuts: Great for texture and earthiness; lightly crushed for even distribution.
Salt: Enhances the other flavors and balances sweetness.
Plain full-fat yogurt: This is the magic ingredient that makes the cake moist and adds a slight tang.
Unsalted butter: Melted for easy mixing and rich flavor, control your salt with unsalted version.
Brown sugar: Brings deep sweetness and moistness to the batter.
Dried fruits (raisins, cranberries, dates): Sweet bursts dotted throughout; feel free to swap or add favorites!
Strawberry jam (optional): Adds a subtle fruity touch that deepens the fruit flavor.
Egg: Binds everything together for structure and richness.

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

One of the best parts about this Yogurt Fruitcake Recipe is how easy it is to tweak for your tastes or dietary needs. I encourage you to play around and find what suits you best—it’s definitely a cake that welcomes personalization.

Dried Fruit Swap: I’ve swapped in chopped dried apricots or figs with great success; they add a lovely chewiness and unique flair.
Nut-Free Version: If you’re nut allergic, I’ve made it just with extra dried fruit and it’s still incredible.
Gluten-Free Option: Use a 1-to-1 gluten-free flour blend. The yogurt keeps it moist, so you won’t miss out on texture.
Jam Flavors: Tried raspberry or apricot jam instead of strawberry for subtle shifts in fruit flavor, equally delicious!

How to Make Yogurt Fruitcake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F. While that’s warming up, line a standard loaf pan with parchment paper and lightly grease it with baking spray. This little step makes lifting the finished cake out so much easier—it’ll come out in one beautiful piece every time.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, pine nuts, walnuts, and salt. It’s best to get this well combined before adding the wet ingredients, so every bite has a bit of everything.

Step 3: Whip Wet Ingredients

Grab a medium bowl and combine the yogurt, melted butter, and brown sugar. I like to use a hand mixer for this step—it really smooths out the mixture into a creamy base in about 2 minutes. Then stir in those delightful dried fruits, strawberry jam (if you’re using it), and the egg. Another quick mix for about a minute and you’re ready.

Step 4: Combine and Rest

Pour your wet mix into the bowl with the dry ingredients and fold everything together with a spatula. Don’t overmix here—you’ll want to just combine until you see no more flour. Let the batter rest for about 3 minutes. This little pause helps the flour hydrate and the nuts and fruits settle nicely.

Step 5: Bake in a Water Bath

Pour the batter into your lined loaf pan. Now here’s the trick I discovered: place your loaf pan inside a larger baking pan filled with hot water. This water bath gently cooks the cake, keeping it wonderfully moist and evenly baked. Slide it onto the middle oven rack and bake for about 90 minutes. You’ll know it’s done when a toothpick comes out clean or with just a crumb or two attached.

Step 6: Cool and Enjoy

Once out of the oven, use the edges of the parchment paper to lift the cake from the pan and let it cool completely on a wire rack. I promise it’s worth the wait—the flavors deepen as it cools, making every slice a little treasure.

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Pro Tips for Making Yogurt Fruitcake Recipe

Water Bath Magic: I found that baking the fruitcake in a water bath prevents the edges from drying out while cooking the center evenly—don’t skip this step!
Mix Fruit and Nuts First: Toss your dried fruits and nuts in a little flour before adding to the batter to keep them evenly suspended and avoid sinking.
Use Full-Fat Yogurt: It makes a noticeable difference in moisture and tenderness compared to low-fat alternatives.
Don’t Overbake: Keep an eye on the toothpick test after 85 minutes—overbaking can dry out the cake despite the water bath.

How to Serve Yogurt Fruitcake Recipe

Two thick slices of fruit and nut bread are placed side by side on a wooden cutting board with a handle, resting on a white marbled surface. The bread has a light brown crust with a soft tan inside, filled with visible chunks of dried fruit in dark red and yellow tones, and pieces of walnuts. The texture looks dense but soft, with the dried fruits and nuts spread evenly throughout the slices. The background is plain white. Photo taken with an iphone --ar 2:3 --v 7 - Yogurt Fruitcake, moist fruitcake with yogurt, dried fruit cake recipe, healthy fruitcake, easy fruitcake dessert

Garnishes

I usually keep it simple with this fruitcake—sometimes a light dusting of powdered sugar or a smear of butter on the slice is all you need. When I’m feeling fancy, I add a touch of whipped cream and a few fresh berries on top, which brightens the flavors up delightfully.

Side Dishes

This cake pairs wonderfully with a hot cup of chai or black coffee—perfect for a cozy afternoon. If you want to serve it as part of a brunch spread, I’ve found that creamy yogurt or a cheese plate complements the richness beautifully.

Creative Ways to Present

For special occasions, I like to slice the cake into small squares and arrange them on a pretty platter with mint leaves or edible flowers for a charming, rustic presentation. You could also drizzle a bit of warmed honey or caramel sauce on top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Once your fruitcake has cooled, I recommend wrapping it tightly in plastic wrap and storing it at room temperature for up to three days. If you want it to last longer, the fridge is your friend—just keep wrapping to lock in moisture, and it’ll stay fresh up to a week.

Freezing

This cake freezes beautifully. I slice it into portions, wrap each piece in plastic wrap and then foil, and freeze them in an airtight container. Whenever I want a treat, I just thaw a slice overnight in the fridge, and it tastes almost as fresh as the day I baked it.

Reheating

To warm up leftovers, I pop a slice in the microwave for about 15 seconds or into a low oven (around 300°F) for 5-7 minutes. This revives the moistness and flavor without drying it out—it’s like freshly baked all over again.

FAQs

Can I use low-fat or Greek yogurt instead of full-fat yogurt?

Full-fat yogurt is best because it provides moisture and tenderness, but you can use Greek yogurt or low-fat if you don’t mind a slightly denser cake. Just make sure it’s plain yogurt without added flavors or sweeteners.
Can I replace the nuts if I have allergies?

Absolutely! You can omit the nuts or replace them with seeds like pumpkin or sunflower seeds, or simply increase the amount of dried fruit for texture. The cake still tastes amazing either way.
Why do you bake the fruitcake in a water bath?

The water bath creates steam that gently heats the cake, preventing it from drying out and helping bake it evenly through. This method is what gives the Yogurt Fruitcake Recipe its famously moist texture.
How long does this fruitcake keep fresh?

Wrapped well, it stays fresh at room temperature for up to 3 days and in the fridge for about a week. It also freezes well for up to 3 months.

Final Thoughts

I absolutely love how this Yogurt Fruitcake Recipe turned out because it manages to be both comforting and refreshing at the same time. When I first tried baking it using yogurt and the water bath trick, I was amazed at how moist and flavorful it came out. It quickly became a family favorite, especially because it’s so forgiving and easy to tweak based on what fruits or nuts I have around. I’m confident you’ll enjoy making it just as much as eating it, and it’s a wonderful recipe to have on hand for any occasion. So go ahead—grab those ingredients and bake your own slice of happiness.