There’s no denying that fruitcake has built a bad reputation for itself over the last few centuries. And how couldn’t it? This festival ‘ye olde’ cake is known for being overly dense, tasteless, a way to hide the dried fruit no one likes and – excuse my amazingly creative description – just plain icky.
And how couldn’t it? This festival ‘ye olde’ cake is known for being overly dense, tasteless, a way to hide the dried fruit no one likes and – excuse my amazingly creative description – just plain icky.
In holiday movies, the dreaded fruitcake is almost always featured as a sort of weapon – it’s dropped on someone’s head, someone slips on it like a banana peel, or it’s thrown like a football and knocks someone out – while in reality there are towns who make an event out of slingshotting day old fruitcakes.
But it doesn’t have to be this way. We can end the horror that is the dried fruitcake. There is still a chance to make this festive disaster a festive treat.
- 3 eggs + 1 egg yolk
- 1 cup white sugar
- 1 cup light brown sugar
- 2 cup cake flour (You can use regular flour if that’s all you have)
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup chopped roasted walnuts
- 1/4 cup chopped roasted pecans
- 15 ounce of undrained fruit cocktail (Rule of thumb when it comes to cooking. Never put in an ingredient that you wouldn’t be okay eating separately. So be sure to add a fruit cocktail that you enjoy!)
- 1/2 cup of chopped dried dates.
- Preheat the oven to 350F
- In a large bowl, whip together the eggs + egg yolk + light brown sugar + white sugar + salt.
- In another bowl, combine the cinnamon + baking soda + cake flour.
- Add the dry ingredients (which are included in the step above) to the wet ingredient and mix together until everything is fully incorporated (Do not over mix!)
- Add the roasted walnuts + roasted pecans + dried dates and fold them into the mixture.
- Add the fruit cocktail and gently stir it into the batter. Be sure to do this step slowly because we don’t want the fruit to break apart.
- Pour the batter into a buttered 9×13 pan and cook for 40 minutes.
For a little extra sweetness, add a simple icing to your fruitcake. To make the icing, simply blend together…
- 1/2 dried coconut
- 1/2 confectioner sugar
- 1/2 evaporated milk
- 1 tsp of vanilla extract.