You really should try to make a fruitcake once in your life, just to say you did it!
This is an EXPENSIVE recipe, and perhaps why so many make an inferior one?
You may change up your dried fruits as you desire, nuts or no nuts, your choice.
***TO OMIT THE RUM, SUBSTITUTE APPLE JUICE***** But realize you are now NOT making a TRUE fruitcake, so don’t be fooled.
I really would say to those not wanting the alcohol to not really bother to make this cake.
Sorry- just my opinion, but honestly, why bother?
You are not making a true fruitcake anymore without it…so….
But anyway- here we go:
FRUITCAKE Makes 2- Loaves
Dried Fruit to equal 4 cups chopped fruits
Use any variation of the amounts you wish, but I used:
3/4 cup Dark Raisin
1/2upc Gold Raisin
1/2cup Dry Papaya
1/2cup Dry Pineapple
1/4cup Crystallized Ginger
1/2cup FRESH Pears
1/2cup Dried Cranberries
Gold Rum 1 cup (8fluid ounces)
Granulated Sugar 1 cup (200g)
2 Oranges Zest + the Juice
1 Lemon Zest + the Juice
UNsalted Butter 1 1/4 sticks (10 tablespoons) (140g)
Applesauce 1 cup (244g)
Canola oil 2 Tablespoons
Large Eggs 2 (100g)
Vanilla Extract 1 Tablespoon
Ginger 1/2 teaspoon
Cardamom 1/4 teaspoon
Cinnamon 2 teaspoon
Cloves 1/4 teaspoon
Allspice 1/4 teaspoon
Baking Soda 1 teaspoon (5g)
Baking Powder 1 teaspoon (5g)
All Purpose Flour 1 3/4 cup (226g)
Salt 1 1/2tsp (2.5g)
Pecans Toasted 1 cup (110g)
*Brandy as needed for basting, see note above for omitting alcohol in this recipe
Preheat oven to 350ºF.
Prepare 2- Standard Loaf pans with Pan Grease
In a large saucepot combine all of the dried chopped fruits with the fruit zests and the juice from both citrus and the rum.
Add the butter, sugar and an applesauce and heat over medium heat until the butter has melted and the sugar is dissolved. Turn the heat to high and bring to a boil.
Then turn the heat to low and simmer for about 10 minutes.
Meanwhile sift together all of the dry ingredients, reserve.
Combine the eggs, vanilla extract and oil together in a small bowl.
Transfer the mixture hot fruit mixture to your Kitchen Aid Mixing bowl and allow to COOL COMPLETELY.
Once the mixture has cooled, you may add the eggs, oil and vanilla and mix on low speed with a paddle attachment just until combined thoroughly.
All at once add the dry ingredients and mix well. Add the nuts last.
Bake 350 degrees F for approximately 45 minutes to 1 hour or Until It’s Done
Cool completely on a cooling rack and then baste with Brandy several times.
Store fruitcakes wrapped in foil, at room temperature or in the refrigerator.
I preferred storing mine in the refrigerator, and mine never lasts more than a week. Not because it goes bad, but because it is SOOOOO GOOD!!!!!
Fruitcakes soaked in liquor can literally last for years if you periodically add more liquor. Some fruitcake fans won’t even touch a fruitcake until it has aged a couple of years, although it’s generally recommended that soaked fruitcakes be consumed within two years. Fruitcake should be tightly wrapped and stored in the refrigerator. Unwrap every few months and drizzle with liquor. Re-wrap tightly.
Interestingly enough, although fruitcake can be frozen, its life is shorter than if refrigerated, only one year.