This looks like a great recipe and I think I'll give it a try...I've got a good feeling this is the one I've been looking for. It came highly recommended on the Appalachian sight I posted with the Applesauce Cake recipe I shared yesterday.
I have almost everything for it already. I'll need to get more dried fruit, the crystalized ginger and the rum. I like that there is no candied fruit although if I can't get the dried cranberries, I'll see if I can find some candied cherries...I want the red in it. Also, I'm thinking about some grated carrot in case the dried fruit selection is bad here in town. Another thing about it that I think will add a deeper flavor is the dark chocolate chips. I doubt I will put the glaze on unless it doesn't seem sweet enough. I'm just going to soak it in rum. It looks like a lot of fruit for the small amount of cake batter...I may double the batter. I like a fruit cake with a little more actual cake...not too much though.
I have one more recipe I may try just because it's a stained glass cake and they are usually pretty. I'll share it also if I decide to give it a try. I'm through looking for fruitcake recipes lol.
Here is the web site:
www.abeautifulplate.com
Here is a link for the printable version:
I have almost everything for it already. I'll need to get more dried fruit, the crystalized ginger and the rum. I like that there is no candied fruit although if I can't get the dried cranberries, I'll see if I can find some candied cherries...I want the red in it. Also, I'm thinking about some grated carrot in case the dried fruit selection is bad here in town. Another thing about it that I think will add a deeper flavor is the dark chocolate chips. I doubt I will put the glaze on unless it doesn't seem sweet enough. I'm just going to soak it in rum. It looks like a lot of fruit for the small amount of cake batter...I may double the batter. I like a fruit cake with a little more actual cake...not too much though.
I have one more recipe I may try just because it's a stained glass cake and they are usually pretty. I'll share it also if I decide to give it a try. I'm through looking for fruitcake recipes lol.
Here is the web site:
World's Best Fruit Cake (Moist Fruit Cake Recipe) A Beautiful Plate
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make!
www.abeautifulplate.com
Here is a link for the printable version:
World's Best Fruit Cake - A Beautiful Plate
www.abeautifulplate.com
Ingredients
Soaked Fruit Mixture:
- 1¼ cups (200 g) dark raisins
- 1¼ cups (200 g) golden raisins
- 2 cups (320 g) mixed unsweetened dried fruit, chopped (note: I like to use equal parts peaches and apricots - pears or apples are other great options!)
- 1 cup (160 g) dried unsweetened black figs chopped
- 1 cup (160 g) dried unsweetened tart cherries chopped
- ¾ cup (120 g) dried unsweetened prunes chopped
- ¾ cup (6 oz; 180 mL) dark rum
Fruit Cake Ingredients:
- 1½ cups (180 g) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon Diamond Crystal kosher salt
- 1 stick (4 oz; 115 g) unsalted butter softened
- ¾ cup (160 g) packed light brown sugar
- 5 large eggs room temperature
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- ½ cup (120 mL) freshly squeezed orange juice
- 1 Granny Smith apple peeled and coarsely grated
- ¾ cup (90 g) slivered almonds (or chopped pecans or walnuts)
- 3 tablespoons (36 g) finely diced crystallized ginger
- one batch soaked fruit mixture see above
- ⅔ cup (100 g) chopped bittersweet chocolate or dark chocolate chips optional
For Storage:
- medium sherry or triple sec for soaking
Decorative Glaze (Optional):
- ¼ cup (72 g) apricot preserves
- ¼ cup (60 mL) water
- whole pecans for garnishing
Instructions
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter.
Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper. - In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed), and chocoate (if using).
Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture. - Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake.
To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans. - Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Tips for Success:
- Be sure to use unsweetened dried fruit for best results.
- Many readers have had success substituting different varieties of dried fruit in this recipe; if doing this, please keep in mind the tartness and sweetness of various fruits for good balance.
Commonly Asked Questions:
- When should I starting baking fruit cake? Since this fruit cake only improves in flavor as it sits, the sooner the better! I recommend wrapping it with cheesecloth (soaked in alcohol) for one to two weeks, at minimum, for best flavor before serving or gifting.
- Can I substitute or use other types of dried fruit? I’ve included my favorite ratios in the recipe below - as they offer a good balance of tart and sweeter fruits - but you can adapt it to make it your own. If making substitutions, I highly recommend measuring by weight to avoid any issues.
- Can I make this fruitcake without alcohol? While the flavor will not be the same or as originally intended, you can try soaking the dried fruit in orange juice (or even apple juice or hot steeped tea, such as Earl Grey). I haven’t personally tested this variation, but functionally it will plump up the dried fruit in the same way. You will need to skip the soaking of the cake as well, which is absolutely fine, but will result in a less complex flavor, slightly drier cake (though this cake is very moist!) and will reduce its storage life slightly.
- How many servings does this recipe make? This cake yields two loaf cakes. Perfect for keeping one to yourself and another for gifting (or saving for later, your personal choice!). Since this cake is very dense and rich, one loaf cake goes a long way. We use a serrated knife to cut it into thin slices or cut regular slices in half. It tastes fantastic on its own or with a smear of salted butter!
- Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.? This cake has only been tested using loaf pans, but several readers have had luck with preparing this recipe in a bundt or tube pan - roughly it will take around 75 minutes minimum. Please watch bake time carefully. Please know that baking times and results will vary. I do not recommend making equipment substitutions, as I haven't personally tested these adaptations.
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