Fruitcake recipe: This moist, dark cake is full of yummy, tasting dried fruits, not the icky, bitter candied peel and citron you recall from visiting your grandma at Eid, Christmas, Holi and other events. The dried fruits suggested below. Feel free to substitute your own favorites; you will need about 2 1/2 pounds edible fruit. Let us know the Fruitcake recipe.
How to Make Fruitcake At Home (Recipe)
- 1 1/2 cups (213g) diced dried pineapple
- 1 1/2 cups (255g) raisins, golden or regular
- 1 cup (128g) diced dried apricots
- 1 1/2 cups (223g) chopped dates
- heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
- 1/3 cup (64g) diced crystallized ginger, optional
- 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice
- 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
- 2 cups (425g) dark brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (11g) cocoa, black cocoa preferred; optional, for color
- 1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup
- 1/2 cup (113g) apple juice, cranberry juice or water
- 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)
- To prepare the fruit: Combine the fruit with the liquid of your choice during a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it’s extremely hot), cover, and let rest 1 hour.
- Preheat the oven to 300°F. This recipe makes enough batter for ONE of the following: 3 dozen single cakes; 16 mini loaves; 6 to 8 medium loaves. Choose your pans (or combinations), and lightly grease them. If you are making muffin-size cakes during a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.
- To make the batter: Place 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 therefore the syrup (or boiled cider) to the mixture within the bowl, beating gently to mix.
- Stir within the juice or water, then the fruit with any collected liquid, and therefore 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 center shelf of the oven, as follows: about hour for the individual cakes; 65 to 70 minutes for the tiny 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. Fruitcake can be kept in its pan for storage if wished. Or carefully bring out the cake from the pan after 5 minutes, first, loosening its edges.
- Brush the warm cake with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you wish just a touch 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 wrapping, and store at temperature for up to six to eight weeks.