Best 4 Dried Fruit Fruitcake Recipes

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Indulge in a culinary journey through time with our Dried Fruit Fruitcake, a classic holiday treat passed down through generations. This delectable cake is a symphony of flavors and textures, featuring a moist and dense crumb studded with an array of dried fruits, nuts, and spices. From the traditional to the unique, our collection of recipes offers a variety of options to suit every palate. Embark on a baking adventure as you explore our Classic Dried Fruit Fruitcake, a timeless recipe that captures the essence of this beloved tradition. For a unique twist, try our Orange-Almond Dried Fruit Fruitcake, where zesty orange and nutty almonds add a refreshing touch. If you prefer a healthier alternative, our Dried Fruit and Nut Fruitcake is a delightful option, boasting a wholesome blend of dried fruits, nuts, and whole wheat flour. And for those who love a boozy treat, our Rum-Soaked Dried Fruit Fruitcake is sure to tantalize your taste buds with its rich rum-infused flavor. No matter your preference, our Dried Fruit Fruitcake recipes promise an unforgettable taste of tradition and joy.

Let's cook with our recipes!

FREE RANGE FRUITCAKE



Free Range Fruitcake image

Provided by Alton Brown

Categories     dessert

Yield 10 slices

Number Of Ingredients 24

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Steps:

  • Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
  • Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  • Heat oven to 325 degrees.
  • Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  • Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  • When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

DRIED FRUIT FRUITCAKE



Dried Fruit Fruitcake image

This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.

Provided by Sydney Mike

Categories     Dessert

Time 2h40m

Yield 24 serving(s)

Number Of Ingredients 17

2 cups granulated sugar
2 cups water
1 cup brandy (or use an equal amount of apple juice or cider)
2 cups dates, pitted & quartered
2 cups golden raisins
2 cups dried cherries
1 1/2 cups dried apricots, quartered
1 cup dried cranberries
1/2 cup unsalted butter
2 cups all-purpose flour
2 cups slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 tablespoon almond extract

Steps:

  • In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
  • Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
  • In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
  • Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
  • Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

Nutrition Facts : Calories 323.6, Fat 9.1, SaturatedFat 3, Cholesterol 27.8, Sodium 84.5, Carbohydrate 52.9, Fiber 3.9, Sugar 38.3, Protein 4.6

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

ORANGE DRIED-FRUIT FRUITCAKE



Orange Dried-Fruit Fruitcake image

Orange-flavored cake partners perfectly with the delicious dried apricots and cherries in this fruitcake.

Provided by Annacia

Categories     Dessert

Time 1h25m

Yield 19 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
3/4 cup packed brown sugar
2 eggs
1 teaspoon finely shredded orange peel
1/2 cup orange juice or 1/2 cup apple juice
2 tablespoons light corn syrup
1 teaspoon vanilla
3/4 cup snipped dried apricot
1/2 cup dried tart cherries or 1/2 cup raisins
1/2 cup pitted dates, chopped
1/2 cup chopped pecans or 1/2 cup walnuts
1/4 cup brandy (1/4 to 1/3 cup) or 1/4 cup orange juice (1/4 to 1/3 cup)
pearl sugar (optional)
orange peel, curls (optional)

Steps:

  • Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
  • Combine flour, baking powder, and baking soda; set aside.
  • In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
  • Add the brown sugar; beat until mixture is combined.
  • Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
  • Combine orange peel, juice, corn syrup, and vanilla.
  • Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
  • Combine fruits and nuts and fold into batter, spread into prepared pan.
  • Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
  • If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
  • Cool cake in tube pan on wire rack 10 minutes.
  • Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
  • Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
  • Wrap in foil.
  • Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
  • If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.

Nutrition Facts : Calories 164.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 28.7, Sodium 56.5, Carbohydrate 26.2, Fiber 1.4, Sugar 15.8, Protein 2.4

Tips:

  • Use high-quality dried fruits. This will ensure that your fruitcake has the best possible flavor and texture.
  • Soak the dried fruits in alcohol overnight. This will help to plump them up and make them more flavorful.
  • Use a variety of dried fruits. This will give your fruitcake a more complex flavor and texture.
  • Don't overmix the batter. Overmixing can make the fruitcake tough.
  • Bake the fruitcake in a slow oven. This will help to prevent it from drying out.
  • Let the fruitcake cool completely before wrapping it. This will help to prevent the fruitcake from becoming soggy.

Conclusion:

Dried fruit fruitcake is a delicious and festive holiday treat. It is easy to make and can be enjoyed by people of all ages. With a little planning and effort, you can make a fruitcake that is sure to be a hit at your next holiday gathering.

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