Best 2 Swedish Fruitcake Recipes
Embark on a culinary journey to the heart of Sweden with our delightful Swedish Fruitcake! This traditional treat, known as "fruktkaka" in Swedish, is a beloved dessert that has graced Swedish tables for generations. Picture a moist, dense cake brimming with an array of succulent fruits, nuts, and spices, all perfectly harmonized in a symphony of flavors. Our collection of Swedish Fruitcake recipes offers a range of variations, each with its unique charm, catering to diverse tastes and preferences. From the classic recipe that embodies the timeless essence of this cherished cake to creative interpretations infused with modern touches, our recipes guide you in crafting a fruitcake that will tantalize your taste buds and transport you to the cozy kitchens of Sweden.
Check out the recipes below so you can choose the best recipe for yourself!
FRUKTKAKA (SWEDISH FRUITCAKE .... NOT LIKE AMERICAN FRUITCAKE)
This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009.
Provided by swissms
Categories Dessert
Time 40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
- Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
- Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
- Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
SWEDISH FRUITCAKE
Steps:
- 1. Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight. 2. Heat oven to 350°. Grease the bottom and sides of a 12 1⁄4" x 4 1⁄2" x 2 3⁄4" loaf pan with butter and dust all over with flour; tap our excess and set aside. 3. Whisk together the flour and baking soda in a medium bowl; set aside. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined. 4. Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
Tips:
- Use fresh, ripe fruits: This will ensure that your fruitcake is moist and flavorful. Chop and dry the fruit before adding it to the batter.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, making it lighter and more tender. Make sure to use softened butter and gradually add the sugar while creaming the mixture together.
- Use a combination of flours: This will give the cake a more complex flavor and texture. All-purpose flour is a good base flour but is combined with other flours like almond flour, oat flour, or even rye flour to add depth of flavor.
- Don't overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a low oven: This will help prevent the cake from drying out. Depending on the size and depth of your cake pan, the baking time may vary. Check the cake for doneness using a toothpick inserted into the center; it should come out clean.
- Let the cake cool completely before glazing: This will allow the cake to set and make it easier to handle.
- Wrap the cake tightly in plastic wrap and store it in a cool, dry place: This will help the cake stay moist and flavorful, and an airtight container will prevent the cake from drying out. The cake can be stored at room temperature for up to 2 weeks.
Conclusion:
Swedish fruitcake is a delicious and festive treat that can be enjoyed year-round. With its moist and flavorful texture, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Swedish fruitcake recipe a try!
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