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Fruitcake Take Two

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.

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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.

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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.

FruitCake 2.0

Ingredients

  • 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.

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Directions

  • 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.
  • Enjoy!

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Bonus!

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.

 

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