* Exported from MasterCook *
Fruitcake, Everyone's Favorite
Recipe By :King Arthur Baking
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Fruit
Holidays Low Fat
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fruit
1 1/2 cups dried pineapple -- diced (213g)
1 1/2 cups raisins -- golden or regular, (255g)
1 cup dried apricots -- diced, (128g)
1 1/2 cups chopped dates -- (223g)
1 cup candied red cherries -- (heaping cup) plus Note:
1/3 cup crystallized ginger -- diced, optional, (64g)
3/4 cup rum -- brandy, apple juice, or cranberry juice, (170g)
Batter
16 tablespoons unsalted butter -- at room temp, at least 65F, (227g)
2 cups dark brown sugar -- packed, (425g)
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 All-Purpose Flour -- Unbleached, (361g)
2 tablespoons black cocoa -- optional, for color, (11g)
1/4 cup boiled cider -- golden syrup, or dark corn
syrup, (85g)
1/2 cup apple juice -- cranberry juice or water, (113g)
2 cups chopped toasted nuts -- (almonds, pecans, or
walnuts), (227g)
Topping,glaze: -- optional
1 tablespoon rum -- brandy, simple syrup,
3/4 cup vanilla syrup -- or ginger syrup
"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.
Note: additional for decoration, if desired, (170g)
PREP: 30 mins
BAKE: 1 hr to 2:15
TOTAL: 2:30
YIELD: 36 small cakes; 2 large loaves; or anything in between
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 300F. 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 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. Fruitcake can remain in its pan for
storage, if desired. Or carefully remove cake from the pan after
about 5 minutes, loosening its edges first.
Brush the warm cake 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.
Tips from our Bakers
Do you HAVE to brush the cakes with alcohol or syrup? Well, it does
keep them moist for weeks. But if you want to leave them
"un-brushed," understanding they won't stay moist long-term, that's just fine.
If you've made the small, muffin-sized cakes, it helps to put them
all in a large plastic container with a snap-on lid; or into a sealed
plastic bag, both to help keep them moist, and to be able to move 3
dozen cakes around without a fuss.
This recipe can also fill two tea loaf pans. Divide the batter among
two lightly greased tea loaf pans, or bake one after the other if you
only have one tea loaf pan (if you have a kitchen scale, half the
batter will weigh about 1,588g). Bake the cakes for 2 hours to 2
hours and 10 minutes, or until a cake tester or toothpick inserted
into the center comes out clean. Yield: 2 loaf cakes.
While we like the flavors provided by the different fruits listed
above, fruitcake can be a bit of a blank canvas for whatever dried
and/or candied fruits are your favorites. We've had great success
using a mixture of our fruitcake fruit blend, candied lemon peel,
candied orange peel, and mini diced ginger.
Cal 320, Fat 11g, Carb 50g, Sod 130mg, Fiber 2g, Pro 4g
S(Internet address):
https://www.kingarthurbaking.com/recipes/everyones-favorite-fruitcake-recipe
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Per Serving (excluding unknown items): 319 Calories; 12g Fat (32.2%
calories from fat); 5g Protein; 50g Carbohydrate; 3g Dietary Fiber;
42mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 1202