Difficulty: Normal

Prep: 30 minutes

Remember fruitcake?? Well, we’re bringing it back! ☺ As a child, every year I distinctly recall my aunt bringing a fruitcake to Christmas dinner. Also, every year I distinctly remember the fruit cake being placed directly in the trash after she left. This is not THAT fruitcake, check out the fruitcake recipe below with all of the gross of fruitcake removed and a whole lot of delicious added in. I love this version of fruitcake because it is largely REAL fruit. The fruitcake of my childhood only had those candied “fruit” pieces that not only didn’t taste good but also didn’t have the nutrients of actual fruit. This version is great including a plethora of dried fruit such as cherries, cranberries, and blueberries plus other nourishing ingredients like cinnamon and ginger. So tis the season for a new take on this ancient baked good! Your super fruit sidekick, Tara Rybicki, MS, RDN, CDE

Ingredients

  • 1 cup golden raisins
  • 1 cup currants
  • 1/2 cup Graceland Fruit dried cranberries
  • 1/2 cup Graceland Fruit dried blueberries
  • 1/2 cup Graceland Fruit dried cherries
  • 1/2 cup dried apricots
  • Zest of one lemon
  • Zest of one orange
  • 1 TBS ground ginger
  • 1 bottle gold rum
  • 1 cup sugar
  • 5 ounces unsalted butter (1 1/4 sticks)
  • 1 cup unfiltered apple cider
  • 4 whole cloves, ground
  • 6 allspice berries, ground
  • 1 TBS ground cinnamon
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 to 1/2 cup toasted pecans, broken
  • Brandy for basting and/or spritzing

Directions

  1. Combine dried fruits, candied ginger and both zests
  2. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit
  3. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices
  4. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes
  5. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  6. Heat oven to 325 degrees
  7. Combine dry ingredients and sift into fruit mixture
  8. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts
  9. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again
  10. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.

As adapted from Foodnetwork.com

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