How to Make Fruitcake with Dried Fruits

Two Methods:CakeGlaze

The dreaded fruitcake, one made with lots of candied fruits and citron, is what is normally baked during the holidays. Fruitcake made with dried fruits and glazed is a refreshing change from the typical cake. Use your favorite dried fruits or try purchasing the dried fruitcake mix from King Arthur Flour.

Ingredients

Cake

  • 2 to 2 3/4 pounds dried fruit
  • 1 1/2 cups (7 1/2 ounces) dried pineapple
  • 1 1/2 cups (9 ounces) sultanas or raisins
  • 1 cup (4 1/2 ounces) dried apricots, diced
  • 1 1/2 cups (7 7/8 ounces) dates
  • 6 ounces candied cherries (save a few cherries to decorate the cake)
  • 3/4 cup (6 ounces) dark rum or brandy
  • 1 cup (2 sticks, 8 ounces) unsalted butter
  • 2 cups (15 ounces) dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 4 large eggs
  • 3 cups (12 3/4 ounces) flour
  • 2 tablespoons (3/8 ounce) baking cocoa OR 1 teaspoon burnt sugar
  • 1/2 cup (5 1/2 ounces) golden syrup or dark corn syrup
  • 1/2 cup (4 ounces) apple juice, cranberry juice or water
  • 2 cups (8 ounces) chopped, toasted nuts (almonds, pecans or walnuts)

Glaze

  • 2 tablespoons corn syrup
  • 1 tablespoon water

Method 1
Cake

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    Add the fruits to a non-reactive mixing bowl along with the rum or brandy. You could also use apple juice instead of the liquor, if you like.
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    Cover the bowl and chill the mixture overnight in the refrigerator.
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    Add the butter to a mixing bowl and cream well.
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    Add the sugar, spices and baking powder. Mix into the butter mixture.
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    Add the eggs one-at-a-time and beat after each addition of the eggs.
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    Add the flour and cocoa to a mixing bowl and whisk to combine.
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    Add half the flour mixture along with syrup to the batter ingredients.
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    Add the remaining flour and the juice or water to the batter. Mix well.
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    Fold in the fruits and nuts to the batter along with any remaining liquid.
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    Preheat oven to 300 °F (149 °C).
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    Grease the bottoms and sides of two 9 x 5-inch loaf pans.
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    Spoon the batter into the prepared pans filling the pans about 3/4 full.
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    Bake cakes 2 hours and 15 minutes.
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    Remove cakes from the oven and brush with rum or brandy.
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    Allow the cakes to cool and then brush them with rum or brandy or try the corn syrup glaze included with this recipe.

Method 2
Glaze

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    Add the corn syrup and water to a saucepan.
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    Heat the mixture until it just reaches a rolling boil.
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    Allow the glaze to cool.
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    Brush the fruitcakes with glaze.
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    Finished.

Things You'll Need

  • Mixing bowls
  • Measuring cups and spoons
  • Cooling racks
  • Loaf pans
  • Oven mitts

Tips

  • Use the dried fruit mixture sold at King Arthur Flour.com.


Sources and Citations

  • The recipe was rewritten and adapted from a King Arthur recipe. The corn syrup glaze is from an old Betty Crocker recipe.

Article Info

Categories: Christmas Cooking | Fruit Cakes