"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.
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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!
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
Instructions
- 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.
- 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.
- To make the batter: Place the the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.
- Beat in the salt, spices, and baking powder.
- Beat in the eggs one at a time, scraping the bowl after each addition.
- In a separate bowl whisk together the flour and cocoa.
- Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.
- 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.
- Spoon the batter into the pans, filling them about 3/4 full.
- 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.
- Remove the cakes from the oven, and brush them 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.
- When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.
Source: kingarthurflour.com
