I understand, I understand. She’s posting a fruitcake recipe?
Believe me, I’ve heard all of the jokes. Door stop, pin cushion, sand bags, take your pick. The language “world’s best” and fruitcake commonly are not viewed as suitable for each other. In the end, it’s most likely probably the most made fun of baked goods around.
You realize individuals ones which are offered within the stores or sent as gifts at this time around of the season? I dislike individuals ones too.
They’re dry (inside a this-must-have-been-baked-several-several weeks-ago type of way) and full of individuals frightening neon, candied fruit bits. I am not even sure if they're really fruit.
Just throughout bad.
But….this recipe, which I’m discussing today, isn't your average fruitcake recipe.
It’s really my mom’s recipe, which she's tweaked and perfected through the years, and makes every year throughout the holiday season.
At some point, my mother and godmother even attempted a really short-resided fruitcake business–that is until they recognized that it's most likely certainly one of individuals costly desserts to create ever (dried fruit and booze!) plus they needed to charge a lot of money to interrupt even.
Regardless, Christmas is simply not exactly the same without it fruitcake.
Actually, British desserts are kind of a tight schedule-to at our home throughout this time around of the year (my dad’s British, so it is not completely random). We also have homemade year-old figgy pudding, that is flamed before we serve it, on Christmas evening.
Anyway, to the recipe. This fruitcake is al concerning the dried fruit. And there's a lot of it inside.
Dried unsweetened apricots, cherries, figs, prunes, raisins, pears, peaches, apples–all which will get drenched in dark rum yesterday baking.
Have I pointed out this cake is boozy? Since it is.
This will get folded in to the batter the very next day, together with fresh apple, slivered walnuts, and a lot of fresh lemon and orange zest–and baked inside a loaf container in a cold for pretty much an hour or so . 5. [As you may notice within the recipe, you may also add chocolates, that is my dad’s and earliest sister’s favorite version.]
The resulting fruitcake is really incredibly moist and it is perfectly balanced in sweetness. It truly does taste like Christmas. And…here comes the enjoyment part. To keep it, you wrap it in sherry or triple sec drenched cheesecloth! Yes, numerous of booze.
Brush it having a simple apricot glaze and serve it sliced with some butter. You’ll certainly be a fruitcake convert for existence!
- 2 ½ cups dried currants
- 2 cups dark raisins
- 1 ¾ cups mixed mixture of dried fruit (apricots, apples, pears, peaches)
- 1 cup dried black figs
- ¾ cup chopped prunes
- ½ cups dried cherries
- 6 oz . dark rum
- one and a half cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger root
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 8 tbsps (1 stick) unsalted butter, softened
- 1 ¼ cups brown sugar
- 5 eggs, 70 degrees
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- ½ cup fresh squashed orange juice
- 1 tablespoon walnut syrup
- 1 gran cruz apple (peeled), chopped or grated
- ¾ cup slivered walnuts (or maybe prefer, chopped pecans or walnuts)
- 2 tbsps carefully diced crystallized ginger root
- one batch drenched fruit mixture (see above)
- ½ to twoOr3 cup of dark/bittersweet chocolate pieces or choc chips (optional)
- 1/4 cup apricot preserves
- 1/4 cup water
- dry sherry or triple sec
- unbleached cheesecloth
Prepare the evening before:
- Chop all the dried fruit and put inside a large mixing bowl. Add some dark rum, cover with plastic wrap, and permit fruit to soak overnight inside a awesome place.
- Pre-heat the oven to 300 levels Fahrenheit. Gently butter two 9 x 5 " loaf pans and line with parchment paper.
- In separate bowl, whisk together the flour, spices or herbs, baking powder, and salt. Put aside.
- In bowl of stand mixer (fitted having a paddle attachment), cream the butter and sugar over medium speed until light and fluffy.
- Add some eggs individually and beat until just incorporated, scraping the bowl lower having a spatula after each additional.
- Over low speed, gradually add some flour mixture until just combined. Add some orange juice, zest, walnut syrup, fresh apple, slivered walnuts, candied ginger root, and drenched dried fruit and stir having a spatula until things are incorporated.
- Divide the batter evenly one of the loaf pans. Bake at 300 levels (F) for 1 ¼ to at least one ½ hrs, or until cake is placed. Remove from oven and put on rack to awesome completely, before getting rid of. When the cake has cooled, soak cheesecloth in sherry (or triple sec) and wrap each cake in cheesecloth tightly.
- Cover loafs with wax paper and foil, before placing inside a large ziploc bag. Store in refrigerator for approximately 6-8 days. Unwrap and soak cheese cloth with medium dry sherry once per week.
- Mix apricot preserves and water in a tiny soup pot. Provide an easy simmer, until glaze is thin and glossy (you are able to reduce if too thin, or increase the water whether it will get too thick).
- Brush tops of fruit cakes with apricot glaze and garnish with pecans or waters.