Try this King Arthur Fruit Cake recipe, or contribute your own.
Suggest a better descriptionTo 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 300°F. 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.
Perfect your technique
Favorite Fruitcake via @kingarthurflour
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Favorite Fruitcake
BY POSIE BRIEN
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 (including any additional liquid that has collected in the bowl), 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, brandy, 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. (This keeps them moist for weeks; you can skip this step, but they won't stay moist long-term.)
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
Looking for a gluten-free version of the recipe? Find it here: Gluten-Free Fruitcake.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (490g) | ||
Recipe Makes: 1 | ||
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Calories: 2142 | ||
Calories from Fat: 2033 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 225.9g | 301 % | |
Saturated Fat 38.4g | 192 % | |
Monounsaturated Fat 127.2g | ||
Polyunsanturated Fat 47.9g | ||
Cholesterol 849.3mg | 261 % | |
Sodium 366.5mg | 13 % | |
Potassium 410.2mg | 11 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.6g | ||
Protein 28g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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