Our Favorite Fruitcake
This light, golden cake is chockful of tasty dried fruits. Signature Secrets(r) helps to keep it moist, and makes it easier to slice without crumbling. This recipe makes enough for three medium-sized loaves; six small loaves, or 12 mini-loaves.
Fruit
1 bag our Fruitcake Fruits, or 4 cups of your favorite dried fruits
3/4 lb. candied cherries
1/2 cup (4 ounces) brandy, rum, or whiskey; OR apple juice or water
1 tablespoon vanilla extract
Cake
1 cup (2 sticks, 8 ounces) unsalted butter
1 cup (7 ounces) granulated sugar
1/2 cup (3 1/4 ounces) brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon Fiori Di Sicilia
5 large eggs
1/4 cup (2 3/4 ounces) light corn syrup
3 1/4 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons 1/2 ounce) Signature Secrets Culinary Thickener
3/4 cup (6 ounces) milk
2 cups (7 1/2 ounces) diced pecans (optional)
Fruit: Combine the dried fruit, the liquid of your choice, and vanilla in a bowl, cover, and let it steep overnight.
Cake: Preheat the oven to 300°F. lightly greae the loaf pans of your choice (three medium, six small, or 12 mini pans).
Beat together the butter, sugars, baking powder, salt, and flavors. Beat in the eggs one at time, then the corn syrup. Whisk the flour with the Signature Secrets, and add it alternately with the milk, beating until smooth. Mix in the fruit (don't drain it), and the nuts.
Spoon the batter into lightly greased baking pans, filling them three-quarters full.
Bake the cakes for 45 to 70 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. When the cake is done, it'll be a light golden brown all over, and a cake tester inserted into the center will come out clean. Remove the fruitcakes from the oven, cool for 15 minutes, then turn them out of the pans. Brush them with brandy or the liquor of your choice while they're still warm. When they're completely cool, wrap them well, and let rest at least 24 hours (or for up to a month, brushing with brandy weekly), before serving.
Reviews
01/01/2010
Awesome! My first time making a fruitcake, this recipe was very easy. My husband who usually orders his fruitcakes for the holidays (he is the only one that likes it) now tells me that I can make this every year. And my family feels the same way! Thanks King Arthur Flour! I'm a new fan.
12/25/2009
As this was my first attempt at fruitcake (I helped perpetuate some of the fruitcake jokes), I followed your instructions implicitly. I told my office manager (and best friend) what I was doing and that she would be the recipient of one, and she asked that I make her wedge-shaped (I'm sure she was implying she would use it as a doorstop). Needless to say, she is, therefore, excluded. This cake is DELICIOUS! I brushed it (ok, I sort of drenched it) with an orange cognac weekly for 3 weeks, and served it at a party last night. I made two bread-loaf sized cakes, and there is a sliver left that I am saving to eat in the presence of my pal, so that she may watch me savor the last piece, and wish that she had not been so nasty and hasty. (Maybe I will give her a bite).
12/22/2009
What is the recipe in metric? Is there a conversion table that I can use to convert them into metric weights
We do not have a conversion table but you may mutiply the ounces by 28.35 to give you the grams. Joan D@bakershotline
12/16/2009
I made this fruitcake about a week ago. I put it away wrapped in cheesecloth that was dampened with brandy. The problem is that once my family tasted it we couldn't keep our hands off of it. This is the best fruitcake recipe I've ever tried.
12/10/2009
The best fruit cake, it is so moist and that flavor Flor adds just the right flavoring. I soak the fruit in aprioict brandy. My family just loves this cake, my hubby wishes I could make it all year.
11/24/2009
Magnificent fruitcake. More like a cake than your traditional fruitcake. I soaked the fruit in cherry brandy and then brushed on vanilla syrup when they came out of the oven. Very moist and delicious
10/23/2009
This is in response to Rofy's question below. Fiori Di Sicilia is a flavoring, it's sold here on the website. The best way I can describe it is that it has an orange/vanilla flavor to it. It's very strong-a little goes a long way, but has a magnificent flavor!
10/17/2009
I made this last year and when I gave it to people I told them it was "Chanukah Bread" (what would they know, they were all non-Jews!) and everybody LOVED it. Then I told them it was really fruitcake and I converted them all (that is to fruitcake lovers).
10/16/2009
I like fruitcake very much. I'm trying to do with this recipie, but wht is Fiori Di Sicilia
Bookmark/share
this recipe