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Fruit Cake

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Fruit Cake

C
Fruit Cake Recipe Fruit Cake Recipe

This is a fruit- and nut-filled cake that’s tender, high-rising, and a real treat for those of you who don’t really like “fruitcake,” but who absolutely like dried fruit in their baked treats (think cranberry-orange muffins, panettone, oatmeal-raisin cookies…) The extra dried fruit helps to keep it moist.

At a glance

Prep
Bake
Total
Yield
on 11 cup Bundt or tube cake pan,16 to 20 servings

Ingredients

Cake

  • about 1 1/4 cups pitted dried plums
  • 2 tablespoons water
  • 2 tablespoons rum (or substitute water or apple juice)
  • one 20-ounce can unsweetened pineapple chunks in juice, undrained
  • 1 cup candied red cherries
  • 1 cup dried apricots
  • 1 cup golden raisins
  • 1 cup diced pecans or walnuts
  • 1 1/4 cups sugar
  • 3/4 cup (12 tablespoons) butter
  • 4 large eggs
  • 1 tablespoon + 1 teaspoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground allspice
  • 1 3/4 teaspoons salt
  • 2 teaspoons baking soda
  • 4 cups King Arthur Unbleached All-Purpose Flour

Glaze

  • 1/4 cup flavored syrup (cinnamon syrup, vanilla syrup, ginger syrup, or your favorite complementary flavor)
  • 2 tablespoons rum (or substitute additional flavored syrup)

Cake

  • 8 ounces pitted dried plums
  • 1 ounce water
  • 1 ounce rum (or substitute water or apple juice)
  • one 20 ounce can unsweetened pineapple chunks in juice, undrained
  • 6 ounces candied red cherries
  • 5 ounces dried apricots
  • 5 ounces golden raisins
  • 4 ounces diced pecans or walnuts
  • 8 3/4 ounces sugar
  • 6 ounces butter
  • 4 large eggs
  • 1/4 ounce cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground allspice
  • 1 3/4 teaspoons salt
  • 2 teaspoons baking soda
  • 17 ounces King Arthur Unbleached All-Purpose Flour

Glaze

  • 2 ounces flavored syrup (cinnamon syrup, vanilla syrup, ginger syrup, or your favorite complementary flavor)
  • 1 ounce rum

Cake

  • 227g pitted dried plums
  • 28g water
  • 28g rum (or substitute water or apple juice)
  • one 567g can unsweetened pineapple chunks in juice, undrained
  • 170g candied red cherries
  • 142g dried apricots
  • 142g golden raisins
  • 113g diced pecans or walnuts
  • 248g sugar
  • 170g butter
  • 4 large eggs
  • 7g cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground allspice
  • 1 3/4 teaspoons salt
  • 2 teaspoons baking soda
  • 482g King Arthur Unbleached All-Purpose Flour

Glaze

  • 57g flavored syrup (cinnamon syrup, vanilla syrup, ginger syrup, or your favorite complementary flavor)
  • 28g rum

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ tube, angel food, or bundt-style pan. The pan must hold at least 11 cups liquid, when measured right to the brim.
  2. Place the prunes, 2 tablespoons water, and 2 tablespoons rum in a microwave-safe container.
  3. Cover the container, and microwave for about 5 minutes, until the liquid is bubbling. Remove it from the microwave, and set aside for 10 minutes, until it has cooled a bit and the liquid is mostly absorbed.
  4. Place the prunes (and any remaining liquid), pineapple chunks and their juice, cherries, and dried apricots in the bowl of a food processor.
  5. Pulse briefly, just until the pineapple is shredded, and the other fruits are chopped. Stir in the raisins and nuts, and set aside.
  6. In a large bowl, beat together the sugar and butter until smooth. Beat in the eggs, again beating until smooth.
  7. Add the spices, salt, and baking soda. Add the fruit mixture, scraping the bowl and stirring to combine. Add the flour, stirring until everything is well combined.
  8. Spoon the batter into the prepared pan.
  9. Place a 9″ round cake pan, bottom side up, on top. You’re creating a lid for the tube pan, which will keep the cake nice and moist as it bakes.
  10. Bake the cake for 75 minutes, or until a cake tester inserted into the center comes out clean.
  11. Remove it from the oven, and remove the cake-pan lid. The surface of the cake will be fairly tacky. That’s OK, it’ll firm up as it cools. Wait 10 minutes, then carefully turn the cake out of the pan onto a rack set over parchment or waxed paper.
  12. Stir together the glaze ingredients, and brush all over the warm cake. Keep brushing until you’ve used all the glaze.
  13. Allow the cake to cool completely before cutting. It’s best if you can wait overnight.
  14. Once it’s completely cool, cover with a cake cover or wrap in plastic and store at room temperature for up to a week, or freeze for up to 3 months.
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