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.

Ingredients

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     dates1  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
8 large eggs
1 tbsp pure vanilla extract
1  tsp baking soda
½  tsp salt
3  cups all purpose flour
1 ½  cups pecans, toasted

Instructions

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.

Finishing

  • 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

Comments68

Leave a Reply

  • By: Tammy Henninger

    Thank You so much for the recipe..giving it a try this week. Blessings for you Holiday Season!~

  • By: joan

    i bought your fruitcake, i usually hate the stuff, but yours was out of this world! my husband bought brandy, but not what you suggested so mixed half brandy and half apple cider gave it a great taster.

  • By: matt

    once again making this delicious fruitcake , just put four in the oven

  • By: paige sprenkel

    josh and brent- had the black cheese ,onion jam and generous fruitcake at our table for the holidays. it was enjoyed by all!!!!! the new store portion of the website looks great. i'll be ordering seeds for a present for my husband when spring gets closer. if i lived close by i would love to be a "beekman blonde". have the zumba lessons started? lol paiger

    • By: Dr. Brent

      Hi, Paige

      Be on the look out for our special seed project in conjunction with Williams-Sonoma

  • By: Carolyn Bentsel

    Thanks so much! I'm baking your fruit cakes again tomorrow and will try this. Not only is your show a favorite around here…your fruit cake has been a huge hit…too bad they don't have a People's Choice Award for fruit cakes. And I'm still upset that you weren't nominated after all the write ins this year….but that's ok…you know that you're all winners to us!

  • By: Carolyn Bentsel

    Love the show, the book was as fabulous as you all are! And am addicted to the fruit cake. However, I had the same problem that another "baker" had, the fruit settled to the bottom. Would dusting the fruit with flour keep it from "sinking" or would that be a mess since its been soaking in rum? Thanks so much for many hours of enjoyment with the show…you have all become "family" at my home!

    • By: Dr. Brent

      Hi, Carolyn

      Anytime you are making a cake or bread with fruit, try sprinkling baking powder on the bottom of the pan before pouring in your batter. This is an old trick that always seems to work for us

Leave a Reply