Fruitcake is a rich, sugary dessert cake that is usually baked with almonds, spices and candied or dried fruits. Fruit cakes are enjoyed throughout the year but at festivities they have a special place on dinner table. Every Grandma has her own unique recipe of this but the one thing that is same about every cake is that they are packed with nuts and fruits, each slice looks like a colorful mosaic.
These two fruitcake recipes are incredibly tasty and surprisingly easy to make. The candied fruit mix is the only thing that might be a little difficult to find, but you can always check your local stores or order them online. If it’s only available occasionally in your location, you can buy them in bulk and freeze them easily.
1. Simple and Easy Fruitcake Recipe
https://gty.im/84008946
Ingredients
- Cooking spray
- Flour – 3 cup
- 1/2 tsp salt
- Sugar – half cup
- 1 tsp baking powder
- Unsalted butter at room temp – 1 1/2 cup
- Eggs at room temp- 6
- Sour Cream- 1 cup
- Vanilla extract- 1 tsp
- Orange zest
- Candied Fruit- 1 cup
- Chopped pecans- 1/2 cup
Instructions
- Preheat the oven to 350° F. Spray the loaf pan with cooking spray. Mix the baking powder, flour and salt in a medium-sized bowl.
- Beat the butter and sugar in the bowl of a stand mixer set on medium speed until the mixture is light and fluffy. Add the sour cream and blend it again. Add eggs one by one and keep mixing it. Next, add the orange zest and vanilla, blend again. Fold in the pecans and candied fruit using a spatula.
- Put the butter and spread it evenly into the loaf pan. Bake for approximately an hour, or until the loaf are golden, the top is cracked, and a toothpick inserted inside comes out clean. After letting the loaf cool in the pan for ten minutes, remove it from the pan and allow it to cool on a rack.
2. Layered Fruitcake
Ingredients
- Dried or candied Fruit – 2 cups
- Rum or Brandy- 3/4 cup
- Baking powder – 1 tbsp
- unsalted butter at room temperature – 1 bar
- salt – 3/4 tsp
- Granulated sugar – 1 cup
- All-purpose flour – 2 cups
- All spices – 1/4 tsp
- Orange zest – 1 tbsp
- Eggs at room temperature – 5
- Dried and chopped pecans
Instructions
- In a bowl, mix the rum and the dried fruit. Soak them and leave it overnight.
- Set oven temperature to 325°F. Lightly grease the two 8-inch round cake pans.
- Mix the salt, baking powder, spices, butter and all-purpose flour in a medium-sized mixing bowl. Set it aside.
- Add one egg at a time, while scraping down the sides and bottom of the bowl.
- Stir in the nuts and the undrained fruit, mixing until combined.
- Spoon the batter of fruitcake into each of the pans evenly. Smooth the batter into an even layer using an offset spatula. Place the pans on the middle rack, set apart by a few inches.
- Bake for 35 to 45 minutes, turning the pans halfway through, or until the tops are golden brown and the batter becomes firm. It’s also possible for the cake’s edges to start separating from the pan’s edges. Take out of the oven and allow it to cool completely on a rack before removing from the pans.
- For extra taste, brush warm cakes with your preferred brandy or liquor. Applying alcohol with a squeeze bottle is relatively easy process. Let the cakes cool fully.
- Before serving, if you like, you can add whole pecans and a light apricot glaze over the fruitcake.
Apricot Glaze
In a small saucepan combine the apricot preserves and water. Bring it to a gentle simmer and keep whisking it until it turns into a thin, glossy glaze form. If it becomes too thin for glazing, then cook it till it gets to the appropriate consistency. And if it gets too thick, a teaspoon of water can be added. Add apricot glaze to the fruitcake top and sprinkle with whole pecans.
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