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Fruit cakes might have a bad rep for being dry and overly sweet, but the mass-produced ones ruined our early impressions of it. This fruit cake recipe will prove otherwise!
A well-made homemade fruit cake is moist, filled with quality dried and candied fruits and, of course, rum, brandy, or sherry! When made with quality ingredients and tender loving care, it is a delectable holiday treat. So, what are you waiting for? It’s time to breaking out your baking tools and get the holiday vibes going!
Tips for Making this Holiday Dessert
Professionals recommend soaking the fruits for at least 12 hours, less than that, and your fruit cake will come out bitter with an overly strong alcoholic taste. Want you want in your fruit cake is a mellow alcoholic note.
Once the fruit cake has cooled and you have unmolded it, you can age it a few days before serving it. Ageing it will improve its taste profile (some people age it for a month!)
Fruit Cake Recipe: How to make Fruit Cake
2 9inch round fruit cakes
FRUIT SOAK Ingredients
1 cup (75g) of diced candied orange peel
1 cup (150g) of raisins
1 cup (120g) of dried cranberries
1 cup (125g) of chopped pitted prunes
1 cup (225g) of chopped candied pineapple
1/2 cup (150g) of dried currants
1/2 cup (60g) of dried cherries
1/4 cup (55g) of finely chopped candied (crystallized) ginger
1 cup (250ml) of sweet sherry or brandy
1/2 cup (125ml) of orange juice)
1 tablespoon (6g) of finely grated orange zest
1 tablespoon (6g) of finely grated lemon zest
1 tablespoon (6g) of finely grated fresh ginger
1 cup (225g) of unsalted butter, at room temperature
1 cup (200g) packed dark brown sugar
3 large eggs, at room temperature
3/4 cup (75g) of ground almonds
2 cups (300g) of all-purpose flour
1 1/2 teaspoon (5g) of baking powder
1/4 teaspoon (2g) of salt
1/4 cup (60ml) + 1/2 cup (125ml) sweet sherry or brandy
1 cup (125g) of chopped pecans, plus an additional 1 1/2 cups
of whole pecans for garnish (optional)
- For the fruit soak, toss the candied orange peel and all the dried and candied fruits with the sherry (or brandy), orange juice, orange, zest, lemon zest and ginger. Cover and chill at least overnight, up to 3 days, stirring occasionally.
- Preheat the oven to 150°C and grease two 9inch round cake pans.
- Beat the butter and brown sugar until light and fluffy. Add the eggs in one at a time, beating well after each addition. Stir in the ground almonds
- In a separate bowl, sift the flour, baking powder, and salt then stir this into the batter. Stir in 1/4 cup of the sherry (or brandy). Fold the chopped pecans into the batter then add the soaked fruits. Stir it well to coat the fruits.
- Spoon this into the prepared pans and spread to level. Arrange the pecans on the cakes in a ring if you wish.
- Bake the cakes for 2 hours and 15 minutes. It is ready when the skewer comes out clean after inserting it.
- While still hot from the oven, brush the tops with the remaining 1/2 cup sherry (or brandy). Brush one or two times again as the cakes cool, remove the cakes from their pans and wrap well.
|**Note: The fruitcakes can keep up till eight weeks in a cool place, or frozen for up to 6 months.|
Recipe credit: Oh Yum with Anna Olson
Ways to Enjoy this Holiday Dessert
You can enjoy it on its own or with some salted butter. Who doesn’t love butter? Some people even toast it to caramelize the fruits. For caffeine lovers, I recommend pairing it with a cup of black coffee or tea, preferably black or floral tea.
For the drinkers, I recommend red wine or scotch whiskey. A little extra booz is always welcomed during the holiday season.