Fruitcake, a delectable holiday treat, is a dense, rich cake studded with a variety of candied fruits, nuts, and spices. Often associated with Christmas, this classic dessert has been enjoyed for centuries. While traditional fruitcake recipes can be time-consuming and intimidating, this article offers a simplified version inspired by the renowned chef Alton Brown. This recipe streamlines the process without sacrificing flavor, resulting in a moist, flavorful fruitcake that's sure to impress.
In addition to the classic fruitcake recipe, this article also includes two variations: a gluten-free version for those with dietary restrictions and a boozy version for those who enjoy a little extra indulgence. The gluten-free version uses a combination of almond flour, oat flour, and tapioca flour to create a tender, moist cake. The boozy version incorporates rum, brandy, and orange liqueur for a decadent flavor that's perfect for special occasions.
Whether you're a seasoned baker or a novice looking to try something new, this article provides all the information you need to create a delicious and memorable fruitcake. With detailed instructions, helpful tips, and variations for different dietary preferences, you'll be able to enjoy this classic holiday treat without the hassle.
FRUIT CAKE FOR CHRISTMAS
The Beloved's Alton Brown fruit cake is boozy with rum and brandy, spiced with all the Christmas spices and is positively brimming with intensely flavored dried fruit. This stuff will make you rethink your fruitcake skepticism.
Provided by Alton Brown with adaptations by The Beloved
Categories Cake Recipes
Time 2h
Number Of Ingredients 23
Steps:
- At least a day before, soak the raisins, the rest of the dried fruit, the crystallized ginger and the zests in golden rum. You can do this in a zip top bag if you want. Shake the bag occasionally.
- When you're ready to bake, preheat the oven to 325F and then dump the contents of the zip top bag, including any liquid, into a 3 1/2 quart sauce pan (or similar size. Don't go buy a new pan).
- Add the sugar, butter, juice, and spices (The Beloved grinds the cloves, allspice, pepper and salt together with a mortar and pestle. He wanted me to tell you that) and bring to a boil. Turn the heat down and simmer for 10 minutes.
- Remove the pan from the heat and let it cool for 30-45 minutes.
- Whisk the flour, baking soda and baking powder into the fruit mixture, combining it quickly with a wooden spoon.
- Stir in the eggs thoroughly, one at a time.
- Pour/scrape the batter into your prepared pan, smooth the top and press on the optional pecans (in a design or not).
- Bake until a toothpick inserted in the center comes out clean. You're looking for an internal temperature of 200F. This will take about an hour or a bit longer, so test at a hour and go from there.
- Remove cake from oven and liberally brush the top with brandy.
- Once the cake has cooled completely, turn it out of the pan and put it in an airtight container. Brush or spray it well with brandy every 2 or 3 days and let it age for at least 2 weeks or up to pretty much forever.
- Enjoy toasted and spread with cream cheese as we do. So delicious!
Nutrition Facts : Calories 562 calories, Carbohydrate 85 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, Sodium 598 grams sodium, Sugar 58 grams sugar
FRUITCAKE, MY TAKE ON ALTON BROWN'S
I have never liked fruitcake but saw this the other day and decided I might try it. My main complaint about fruit cake is the radioactive candied fruits used in them. This one uses naturally dried fruits. I made a few changes. I didn't want to use apricots so I used dried pineapple instead and couldn't find currents so I used regular raisins instead. Update. I tasted the fruit cake. Really delicious. Soft and moist, loaded with fruit. I'm glad I used the pineapple rather than the apricots. Also one note I wish that I had added more pecans.
Provided by Georgane Vann @Georgart53
Categories Cakes
Number Of Ingredients 26
Steps:
- You should have 4 cups of fruit by the time you add in all the dried fruits. I went on and put in a stainless steel sauce pan and stirred in the rum. sealed with a piece of Press and Seal to keep the alcohol from evaporating. Stirring occasionally to keep all the fruit wet. leave over night
- Preheat oven to 325 f. The next day add the "Next Day" ingredients and bring up to a boil then turn down to a simmer for 15 minutes. Let cool to room temp before mixing in with the dry ingredients.
- Add dry ingredients to a large mixing bowl and stir in quickly all the fruit mixture. Blend well then add the eggs one at a time incorporating in really good. Add the nuts and stir well.
- Spoon into a 10 inch non-stick loaf pan and bak for one hour. The tooth pick test: if it's not clean bake another 10 minutes I used 6 inch paper crumb cake cups that I got from Amazon. It made 11 of those putting in 2 ice cream scoops of batter in each one. Cooked them for 40 minutes give or take. cool on a rack. then baste with brandy, When it is completely cool wrap tightly and spritz every couple of days with the brandy over the course of about 2 weeks. This size is great for gifting.
FREE RANGE FRUITCAKE
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.
Tips:
- Use a combination of dried fruits, such as cherries, raisins, apricots, and cranberries, to add a variety of flavors and textures to your fruitcake.
- Soak the dried fruits in rum or brandy for at least 30 minutes before adding them to the cake batter. This will plump up the fruits and give them a boozy flavor.
- Use a combination of spices, such as cinnamon, nutmeg, and ginger, to add warmth and depth of flavor to the cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake at a low temperature for a long time. This will help the cake to develop a rich flavor and moist texture.
- Wrap the cake in plastic wrap and let it rest for at least 24 hours before serving. This will allow the flavors to meld and mature.
Conclusion:
Fruitcake is a traditional holiday cake that can be enjoyed by people of all ages. While it can be a time-consuming cake to make, it is well worth the effort. The combination of dried fruits, spices, and nuts makes fruitcake a delicious and festive treat. If you are looking for a unique and flavorful holiday cake, give this recipe a try.
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