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
Ingredients
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1.5 cups
assorted dried fruits (chopped apricots or figs, cherries, pineapple, blueberries, raisins, candied ginger, cranberries, etc.)
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1/2 cup
rum
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1/2 cup
dark brown sugar
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1 cup
whole berry cranberry sauce
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1/3 cup
plain yogurt
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1/4 cup
melted butter
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1
egg
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2 1/4 cups
flour
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2 teaspoons
baking powder
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1 teaspoon
ground ginger
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1 teaspoon
cinnamon
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1/2 teaspoon
cardamom
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1/4 teaspoon
ground cloves
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1/2 cup
chopped candied orange rind
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1/4 cup
green or red fruitcake cherries (optional)
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1 cup
assorted roasted unsalted nuts (cashews, almonds, pecans, walnuts, brazil nuts, filberts)
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booze
Directions
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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
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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.
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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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