Remember the dried- out bricks that people used to call fruitcake in holidays past? Try this delicious cake recipe and you will fall in love with the often- maligned dessert. It is moist and flavorful, with tender dried fruit, crunchy nuts, and a kiss of rum. This fruitcake won’t be re-gifted 100 times! Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Modern Fruitcake Modern Fruitcake Recipe | RecipeSavants.com PT3H Serves 12 Ingredients: 1.5 Cups Dried Pineapple 1.5 Cups Golden Raisins 1 Cup Apricots 1.5 Cups Candied Red Cherries 0.33 Cup Candied Ginger 1.5 Cups Good Quality Brandy 1 Cup Unsalted Butter 2 Cups Dark Brown Sugar 1 Teaspoon Salt 1 Teaspoon Ground Cinnamon 0.25 Teaspoon Ground Allspice 0.25 Teaspoon Ground Nutmeg 1 Teaspoon Baking Powder 4 Large Eggs 3 Cups All-Purpose Flour 2 Tablsepoons Dark Cocoa 0.25 Cup Light Corn Syrup 0.5 Cup Apple Juice 1 Cup Toasted Walnuts 1 Cup Pecans In a large non-reactive bowl, add all the fruit and 1 cup cherries. Cover with 1 cup of brandy. Cover and let fruit mixture marinate overnight. Preheat oven to 300 degrees. Coat the insides of 2 9x5 loaf pans with cooking spray and set aside. In a stand mixer, cream butter & sugar until fluffy. Beat in salt, cinnamon, allspice, nutmeg & baking powder. Add eggs one at a time, scraping down the bowl after each addition. In a medium bowl, whisk flour & cocoa together. Gradually add the flour mixture to the butter mixture. Add the syrup and beat gently to combine. Remove bowl from stand mixer and use a spatula to fold in juice, soaked fruit and nuts until well combined. Divide the batter between 2 prepared loaf pans, filling them about 3/4 full. Divide remaining cherries and arrange on top of both loaves. Place pans on middle oven rack and bake until a toothpick inserted in the middle comes out clean, about 2 hours and 10 minutes. Remove pans from oven and let them sit for 5 minutes. With a sharp paring knife, carefully loosen edges of each cake and invert onto wire racks to cool. Brush cooling cakes with 1/4 cup rum/brandy each. When completely cool, wrap fruitcakes tightly in double layer of plastic wrap and store at room temperature for up to 8 weeks.

All Rights Reserved, Copyright of RecipeSavants 2021

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share