90-Minute Fruitcake
90-Minute Fruitcake
(14)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 18 servings |
Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup crushed pineapple, undrained (1 small can)
- 1 cup mixed dried fruits of your choice
- 1/2 cup diced walnuts or pecans
- 1/2 cup red candied cherries, each cut in half
- 1 1/2 tablespoons coarse white sparkling sugar, for topping, optional
Directions
Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
1) Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth.
2) Add the eggs one at a time, beating well after each addition.
3) Add the flour, stirring to combine.
4) Stir in the undrained crushed pineapple.
5) Stir in the fruits, nuts, and candied cherries.
6) Spoon the batter into the prepared pan, smoothing the top.
7) Sprinkle with coarse white sparkling sugar, if desired.
8) Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean.
9) Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool.
10) Cool the cake completely before slicing.
Reviews
12/11/2011- This was easy to make and tastes wonderful, even my picky teenagers liked it. I used the mini bake and give loaf pans and will be giving them as Christmas gifts to friends.
- 01/01/2010
- It is a great fruit cake will make it many moe times. Thank you.
- 12/24/2009
- Delicious! Dense and moist. I did not put in cherries and used only golden raisins and dried cranberries for the fruit. I used pecans. I also used Fiori di Sicilia instead of vanilla. I will make this again and again.
12/15/2009- I actually like traditional fruitcake, but LOVE the flavor of THIS recipe. I am a bit frustrated by its crumbliness and the lack of bubbles/rise. Does (I used fresh) pineapple acid interfere with the baking powder???...my baking powder IS new. The dense quickbread just disintegrates to the touch. That being said, mine does not look too far different from the posted photos (although it takes 40minues rather than "10-20" to prep). I'm going to make another couple batches for my friends, tomorrow---based on flavor, regardless of the seeming imperfections. Two thumbs up. PS: I stole dried fruit ideas from the other reviewers: figs, cranberries and apricots (candied cherries are silly), slightly moistened them with brandy.
Vince-I am happy you enjoyed this recipe and I bet those on the receiving end will enjoy it also. Using fresh pinapple should not interfere with the leavening. Elisabeth @ KAF Thanks for fun and useful recipe, and keep the Christmas treat ideas coming!
- 12/12/2009
- I made this recipe last night..it is DELICIOUS! I toasted my pecans before adding. I used dried fruit I had on hand but used the correct amts. I used: chopped dates, cut up dried apricots, currants, dried blueberries, dried cranberries. It is beautiful when sliced to look at & even better to taste! Of course I used King Arthur flour - it is the best! My husband complains when I used whole wheat flour but he loves the King Arthur light wheat! I am telling all my friends about King Arthur flour & this site!! Thanks so much for you delicious recipes.
- 12/07/2009
- Wonderful, flavorful, and so moist! I feared the dried fruits would be hard, but they're wonderfully soft. I made a double batch and added lemon extract to complement the pineapple. I used a fruit mixture that included papaya and blueberries as well as the other ones listed in the recipe. I lined my pans with foil and enough extra over the sides to make extraction simple. This cake is delicate and does require careful handling. Mine came out looking just like the picture--a rarity. This is definitely a keeper.
- 12/27/2008
- I don't like fruitcakes - even the ones that say you'll like them if you're a fruitcake hater - but I really liked this one & so easy too! I left out the cherries as I hate them and for the dried fruits I used mango, cranberries & figs - not those little bits of candied fruit sold for fruitcakes. My daughter's boyfriend doesn't like fruitcakes but he liked this one. My daughter doesn't like them either- but she wouldn't try it. Can't win them all!
- 12/27/2008
- OUTSTANDING!!! This bread is easy to prepare, gorgeous to look at, and luscious to eat! I made three loaves. Two were for Christmas gifts and one was for us. The gifts were well-received and our loaf disappeared quickly. This is a perfect recipe for those of you who love candied fruit, but don't like fruitcake. This is definitely more "bread-like" than the usual dense & heavy fruitcake. I chose to make without nuts because I do not like to bite into nuts in cookies or breads. However, if you would like the nutrition that nuts bring to a recipe like this, grind the nuts in your food processor before adding! You will get both the flavor and the nutrition that nuts provide! Make and enjoy--you won't be sorry!
- 12/24/2008
- my home smells so great, really christmasy. it looks pretty as a picture. i hate to cut it. will have to mwait since i'm following all the instructions to the letter. marry xmas to all.
12/22/2008- Great yummy BREAD, but it is not a true fruitcake. My family enjoyed it and I plan on making more for the holiday. Prep was easy and it looks just like to picture. it tends to crumble when cut so a neat presentation is difficult. All things considered, I will be adding this recipe to my annual Christmas baking, but calling it Fruitcake Bread.
