The fruitcake has come to get a bad reputation in modern days, but a home-baked version is simply delightful. Spicy, rum-spiked, and full of winter fruits, this bygone simple fruit cake recipe just might become your new family favorite.
Fruit Cake Ingredients:
Looooong list isn’t it? But it’s worth it, I promise!
- 2 cups dried cranberries
- 1 cup chopped dried figs
- 1 cup chopped dried apples
- 2 tablespoons minced candied ginger
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 cup port wine
- 1 cup apple cider
- ½ cup packed brown sugar
- ½ cup unsalted butter
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon cloves
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 cup chopped walnuts
Fruitcake Baking Directions:
1) In a large bowl, combine cranberries, sigs, apples, ginger, zests, and wine; cover and soak overnight.
2) Transfer soaked fruits and liquid to a large pot; add cider, sugar, butter, and spices. Bring to a boil and simmer 10 minutes, stirring occasionally. Remove from heat and cool.
3) Preheat oven to 325°F. Lightly grease a loaf pan.
4) In a large bowl, sift together flour, salt, baking powder, and baking soda. Sift into fruit mixture and beat until mixed. Add egg and beat well; fold in nuts. Transfer to prepared pan and bake 60 to 70 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and cool completely. Turn out from pan, slice, and serve.
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