Minx Fruitcake

September 12, 2012
Author Notes

I've never enjoyed fruitcake, but my Dad likes it so much, he'll even eat the cheap stuff usually found near the checkout at the drug store! I thought he'd like one as a gift, so I adapted the recipe for Coconut and Lime's triple ginger cranberry sauce bread and added a ton more stuff, including dried fruit and spices. The result was so tasty, that even I don't mind a slice during the holidays. —theminx

  • Serves many
  • 1.5 cups assorted dried fruits (chopped apricots or figs, cherries, pineapple, blueberries, raisins, candied ginger, cranberries, etc.)
  • 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
  • 1 egg
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped candied orange rind
  • 1/4 cup green or red fruitcake cherries (optional)
  • 1 cup assorted roasted unsalted nuts (cashews, almonds, pecans, walnuts, brazil nuts, filberts)
  • booze
In This Recipe
  1. 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
  2. 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.
  3. 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.

See Reviews

See what other Food52ers are saying.