I've never been a fan of the stuff myself. Until I made my own. Years back, I made a couple of fruitcakes that I soaked in booze. The idea was to allow them to mellow in the fridge for a few weeks until Christmas came around. Unfortunately, the fridge I used had humidity control issues. By Christmas day, the cakes were both green and fuzzy, and I had to throw all that work away. Now I tend to make my fruitcakes closer to Christmas, and I don't worry about boozing them up too much
This post was originally published on December 23, 2011.
Believe it or not, people have been asking for my fruitcake recipe. I usually just give guidelines but have finally put the whole thing in one place. Please to enjoy - it really is good! (And I normally hate fruitcake.)
1 1/2 cups of assorted dried fruits (chopped apricots, chopped figs, cherries, pineapple, blueberries, raisins, currants, candied ginger, cranberries)
1/2 cup rum
1/2 cup dark brown sugar
1 cup whole berry cranberry sauce
1/3 cup plain yogurt
1/4 cup melted butter
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup candied orange rind
1/4 cup chopped neon green or red cherries for fruitcake (optional)
1 cup assorted roasted unsalted nuts (cashews, almonds, pecans, walnuts, brazil nuts, filberts)
Put dried fruit in a microwave-safe bowl and pour over the rum. Stir well, cover with plastic wrap, and nuke on high for 5 minutes. Remove from oven and set aside to cool.
Preheat oven to 350F. Spray a loaf pan with release spray and set aside. Combine the first five ingredients in the bowl of a mixer (or use a hand mixer) and mix until thoroughly combined. Stir in the flour, baking powder, and spices. Add the macerated fruit (plus the rum) and nuts. Pour into greased loaf pan. Bake 1 hour or until a toothpick inserted into the center comes out clean.
With the fruitcake still in the loaf pan, poke holes in it with a toothpick. Pour over about 1/4 cup booze of your choice (rum is nice). Allow to soak in. Add another 1/4 cup or so after the cake has cooled a bit. When cake is completely cool, remove from loaf pans and wrap tightly in foil.
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