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Everyone’s Favorite Fruitcake

C
Everyone Everyone

“No, no, not the dreaded FRUITCAKE…” Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you’ll need about 2 1/2 pounds dried fruit total.

Want to make this cake gluten free? See “tips,” below.

Note: This recipe was formerly named Fruitcake Even Fruitcake Non-Lovers Will Love. So if you were looking for that recipe — you’ve found it!

At a glance

Prep
Bake
Total
Yield
36 small cakes; 2 large loaves; or anything in between

Nutrition information

Ingredients

Fruit

  • 1 1/2 cups diced dried pineapple
  • 1 1/2 cups raisins, golden or regular
  • 1 cup diced dried apricots
  • 1 1/2 cups chopped dates
  • heaping 1 cup candied red cherries, plus additional for decoration, if desired
  • 1/3 cup diced crystallized ginger, optional
  • 3/4 cup rum, brandy, apple juice, or cranberry juice

Batter

  • 1 cup (16 tablespoons) unsalted butter
  • 2 cups dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 4 large eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons cocoa, black cocoa preferred; optional, for color
  • 1/4 cup golden syrup, boiled cider, or dark corn syrup
  • 1/2 cup apple juice, cranberry juice or water
  • 2 cups chopped, toasted nuts (almonds, pecans, or walnuts)

Topping/glaze (optional)

  • rum, brandy, simple syrup, vanilla syrup, or ginger syrup

Fruit

  • 7 1/2 ounces diced dried pineapple
  • 9 ounces raisins, golden or regular
  • 4 1/2 ounces diced dried apricots
  • 7 7/8 ounces chopped dates
  • 6 ounces candied red cherries, plus additional for decoration, if desired
  • 2 1/4 ounces diced crystallized ginger, optional
  • 6 ounces rum, brandy, apple juice, or cranberry juice

Batter

  • 8 ounces unsalted butter
  • 15 ounces dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 4 large eggs
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3/8 ounce cocoa, black cocoa preferred; optional, for color
  • 3 ounces golden syrup, boiled cider, or dark corn syrup
  • 4 ounces apple juice, cranberry juice or water
  • 8 ounces chopped, toasted nuts (almonds, pecans, or walnuts)

Topping/glaze (optional)

  • rum, brandy, simple syrup, vanilla syrup, or ginger syrup

Fruit

  • 213g diced dried pineapple
  • 255g raisins, golden or regular
  • 128g diced dried apricots
  • 223g chopped dates
  • 170g candied red cherries, plus additional for decoration, if desired
  • 64g diced crystallized ginger, optional
  • 170g rum, brandy, apple juice, or cranberry juice

Batter

  • 227g unsalted butter
  • 425g dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 4 large eggs
  • 361g King Arthur Unbleached All-Purpose Flour
  • 11g cocoa, black cocoa preferred; optional, for color
  • 85g golden syrup, boiled cider, or dark corn syrup
  • 113g apple juice, cranberry juice or water
  • 227g chopped, toasted nuts (almonds, pecans, or walnuts)

Topping/glaze (optional)

  • rum, brandy, simple syrup, vanilla syrup, or ginger syrup

Instructions

  1. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it’s very hot), cover, and let rest 1 hour.
  2. Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4″ x 2 1/2″); 6 to 8 medium loaves (about 3″ x 5″); or 2 standard 9″ x 5″ loaves. Choose your pans (or combinations), and lightly grease them. If you’re making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.
  3. To make the batter: Place the the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.
  4. Beat in the salt, spices, and baking powder.
  5. Beat in the eggs one at a time, scraping the bowl after each addition.
  6. In a separate bowl whisk together the flour and cocoa.
  7. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.
  8. Stir in the juice or water, then the fruit with any collected liquid, and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.
  9. Spoon the batter into the pans, filling them about 3/4 full.
  10. Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9″ x 5″ loaves. The cakes are done when a cake tester inserted into the center comes out clean.
  11. Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first.
  12. Brush the warm cake with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes.
  13. When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.

Nutrition Information

  • Serving Size1 slice (91g)
  • Servings Per Batch32 (16 per loaf)
Amount Per Serving:
  • Calories320
  • Calories from Fat100
  • Total Fat11g
  • Saturated Fat4.5g
  • Trans Fat0
  • Cholesterol40mg
  • Sodium130mg
  • Total Carbohydrate50g
  • Dietary Fiber2g
  • Sugars30g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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