Here’s a fruitcake that will tempt those who can’t be tempted. It’s made with dried fruits like cranberries, currants and apricots; fresh orange juice; and subtle spices such as cinnamon, ginger and nutmeg. Buttermilk contributes to the light, tender texture. The cake’s crowning glory is a swirl of orange-cream cheese icing.

The fruitcake can be made ahead, if necessary, but it is also great when baked and eaten right away. The recipe was created by Betty Rosbottom, author of “First Impressions” and “Betty Rosbottom’s Cooking School Cookbook.”

The Fruitcake Hater’s Fruitcake

From the California Milk Advisory Board.

For the cake:

3 large navel oranges

1 cup dried cranberries

3/4 cup golden raisins

1/2 cup currants

1/2 cup dried apricots, chopped

2 cups granulated sugar

1 cup (2 sticks) butter, at room temperature

4 eggs

1 teaspoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup buttermilk

1 cup chopped walnuts

For the icing:

8-ounce package cream cheese, at room temperature

6 tablespoons confectioners’ sugar

Dried fruit, for garnish (optional)

Preheat oven to 325 degrees. Butter and flour 10-inch tube pan.

Grate the zest from the oranges to make 3 tablespoons for the cake and 2 teaspoons for the icing.

Squeeze oranges to yield 2/3 cup juice for the cake and 1/4 cup for the icing. Set aside.

In medium saucepan, combine dried cranberries, raisins, currants, apricots and 2/3 cup orange juice. Bring to a boil; reduce heat and simmer 5 minutes or until fruit is plumped. Drain well; set aside.

In large mixer bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time; beat well. Add 3 tablespoons grated orange zest and vanilla; beat well.

Alternately add combined dry ingredients and buttermilk to creamed mixture, beginning and ending with flour mixture. Stir in walnuts and fruit.

Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack; cool completely.

For the icing, beat together cream cheese and confectioners’ sugar until smooth. Add 1/4 cup orange juice and 2 teaspoons orange zest; beat well. Spread icing on top of cake. Garnish with additional dried fruit, if desired.

Yield: 12 to 16 servings.

Note: Cake can be made five days ahead; cover and refrigerate. Bring to room temperature 30 minutes before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze for up to two months. Defrost in refrigerator; bring to room temperature 30 minutes before serving.