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 | CHEFBear.net PT3H Serves 12 1 1/2 Cups Dried Pineapple 1 1/2 Cups Golden Raisins 1 Cup Apricots 1 1/2 Cups Candied Red Cherries 1/3 Cup Candied Ginger 1 1/2 Cups Good Quality Brandy 1 Cup Unsalted Butter 2 Cups Dark Brown Sugar 1 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Allspice 1/4 Teaspoon Ground Nutmeg 1 Teaspoon Baking Powder 4 Large Eggs 3 Cups All-Purpose Flour 2 Tablsepoons Dark Cocoa 1/4 Cup Light Corn Syrup 1/2 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.

Modern Fruitcake

Modern Fruitcake Recipe


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!

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Recipe Information

Flavor Profile

European

Protein

Eggs

Category

Desserts

Serves

12

Total Time

3 Hours

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Ingredients

      • 1 1/2 Cups Dried Pineapple (Diced)
      • 1 1/2 Cups Golden Raisins
      • 1 Cup Apricots (Diced)
      • 1 1/2 Cups Candied Red Cherries
      • 1/3 Cup Candied Ginger (Diced)
      • 1 1/2 Cups Good Quality Brandy
      • 1 Cup Unsalted Butter
      • 2 Cups Dark Brown Sugar (Packed)
      • 1 Teaspoon Salt
      • 1 Teaspoon Ground Cinnamon
      • 1/4 Teaspoon Ground Allspice
      • 1/4 Teaspoon Ground Nutmeg
      • 1 Teaspoon Baking Powder
      • 4 Large Eggs
      • 3 Cups All-Purpose Flour
      • 2 Tablsepoons Dark Cocoa
      • 1/4 Cup Light Corn Syrup
      • 1/2 Cup Apple Juice
      • 1 Cup Toasted Walnuts (Chopped)
      • 1 Cup Pecans (Chopped)

Directions

  1. 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.
  2. Preheat oven to 300 degrees. Coat the insides of 2 9x5 loaf pans with cooking spray and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. When completely cool, wrap fruitcakes tightly in double layer of plastic wrap and store at room temperature for up to 8 weeks.



Nutrition & Cost Facts

Calories

831 kcal

Carbs

121 g

Fat

29 g

Protein

8 g

Cost Per Serving

$2.62

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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