How to Cook Fruitcake
Contrary to popular folklore, there isn't just one fruitcake that takes an annual trip around the globe. So instead of waiting for the "lone fruitcake" to appear on your doorstep, why not bake one of your own? Although fruitcake is traditionally a holiday dessert, there's no reason you can't enjoy it any time you have a craving. Does this Spark an idea?
Things You'll Need
- Cheese cloth Brandy 10-inch tube pan 1/2 cup dried dates, chopped 1 cup dried pineapple, chopped 1 cup dried cherries 1 cup dried apricots, chopped 1 cup raisins 1 cup dried cranberries Electric mixer 1 1/2 cups butter 1 1/2 cups light brown sugar 3 cups all-purpose flour 7 large eggs 1 tbsp. almond extract 1 tbsp. vanilla extract 2 cups pecan pieces 1 cup walnut pieces Wire cooling rack Plastic bag or airtight container
Instructions
-
-
1
Soak a piece of cheesecloth (large enough to completely cover a 10-inch cake) in brandy. Heavily grease and flour a 10-inch tube pan. Set both aside.
-
2
Combine 1/2 cup dried, chopped dates and 1 cup each dried, chopped pineapple, dried cherries, dried, chopped apricots, raisins and dried cranberries. Use your hand to toss and mix the fruit well. Pour brandy over the fruit mixture--enough to cover it completely.
-
-
3
Place the brandy/fruit mixture in the microwave and heat on high for 2 minutes. Remove it from the microwave and set aside.
-
4
Combine 1 1/2 cups butter and 1 1/2 cups light brown sugar. Beat in an electric mixer on medium speed until well blended.
-
5
Alternately add 3 cups all-purpose flour and 7 large eggs to your butter/sugar mixture, blending well at a low speed in between each addition. Make sure that your batter is thoroughly and evenly blended.
-
6
Stir in 1 tbsp. each of almond and vanilla extract. Add 2 cups of pecan pieces and 1 cup of walnut pieces and stir well, blending evenly throughout your cake batter.
-
7
Place a piece of cheesecloth over the bowl containing the brandy/fruit mixture. Invert the bowl, draining the brandy into another bowl. Set the brandy aside. Stir the dried fruit into your cake batter and blend evenly.
-
8
Pour your cake batter into the 10-inch tube pan. Use a plastic spatula to scrape the sides of the bowl so that you get all of the batter into the pan. Bake at 250 degrees for 4 hours or until a wooden toothpick inserted into the cake's center comes out clean.
-
9
Remove your cake from the oven and place it on a wire cooling rack. Using the brandy drained from the brandy/fruit mixture, pour 1/4 cup of brandy evenly over your cake. Allow the cake to cool completely.
-
10
Invert your cooled fruitcake onto the wire cooling rack. If the cake won't slip free, use a thin table knife to loosen it from the sides of the tube pan.
-
11
Wrap the fruitcake in the brandy-soaked cheese cloth and place it a plastic bag or an airtight container. Store in a cool, dark place for up to one month.
-
1
Tips & Warnings
Serve your fruitcake with a scoop of vanilla ice cream or a dollop of real whipped cream. Make your fruitcake at least two weeks ahead of eating or serving to allow the full flavor to develop. If you plan to freeze your fruitcake, be sure to follow Step 11 first. This will allow the brandy and other wonderful flavors to mingle before freezing. Feel free to experiment with various fruits, extracts, liquors and nuts. Have fun with it.
