Most fruitcakes are heavy with lots of strangely colored dried fruits. This fruitcake has only fruit that we really like. It can be adapted to include (or exclude) whatever fruits you like. Makes two 1 ½ lb fruitcakes.
|1 ¼ cups||chopped dried Calimyrna figs||(about 6 oz)|
|4 ½ cups||chopped dried fruits, best quality, organic / local wherever possible. Here’s what we like:||½ cup dates
1 cup candied pineapple
1 cup dried apricots
½ cup dried cherries
½ cup dark raisins
1 cup golden raisins
|½ cup||light rum|
|1 ½ cups||unsalted butter, room temperature||(3 sticks)|
|1 ½ cups||white sugar|
|1 cup||packed brown sugar|
|1 tbsp||pure vanilla extract|
|1 tsp||baking soda|
|3 cups||all purpose flour|
|1 ½ cups||pecans, toasted|
The day before
- Chop the dried fruits in good-sized pieces.
- Combine dried figs, mixed fruits, golden raisins, and rum in large bowl.
- Cover and let stand at room temperature overnight, stirring occasionally.
Make the cake
- Preheat oven to 325°F.
- Butter baking pans or forms.
- Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
- Beat in eggs 1 at a time, then vanilla, baking soda and salt.
- Stir in flour in 4 additions.
- Stir in pecans, dried fruit mixture and any soaking liquid from bowl.
Bake the cake
- Divide batter among prepared pans. Place pans on baking sheet and place on center rack of oven.
- Bake until tester inserted into center of cakes comes out clean, about 1 hour 20 minutes.
- Cool cakes completely in pans on racks.
- Wrap in plastic or aluminum foil.
- Let stand at least 1 day and up to 3 days at room temperature.
- Wrap in cheesecloth, and if you wish, baste with liqueur of your choice.
Storage & Serving
- Store several weeks at room temperature or months in a refrigerator
- Serve at room temperature
- If the cake becomes dry, use a pastry brush to brush the outside of the cake with brandy
If this all sounds too-complicated given all the other things you have to do during the holidays, let us do the work. The Beekman 1802 Generous Fruitcake is available every year from Nov 1 – Jan 1. Click here for more details.
To see Josh put this recipe all together, click here
*copyright Black Cat Cafe