Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made with liquor-soaked fruit is so delectable you’ll be loath to give it away.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a medium bowl, whisk the flour with the cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and both sugars on medium-high speed until fluffy and no lumps of brown sugar remain, 1 to 2 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. of the flour mixture to the bowl and beat briefly. Reserve 2 Tbs. of the flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on medium-high for 1 minute.
Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it’s evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a cake tester inserted in the middle comes out clean or with a few moist crumbs, about 1-1/2 hours.
Remove the cake and let it cool in its pan on a wire rack for 20 to 30 minutes. Use the parchment overhang to lift the cake from the pan. Place it on the rack, peel down the parchment sides, and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit-soaking liquid or fresh rum. Wrap tightly in plastic and then in foil; store the cake at room temperature for a minimum of 48 hours before serving.
If serving within a week of baking, you do not need to baste the cake again. For longer storage, baste once a week with 1 to 2 tablespoons of rum and wrap in fresh plastic and foil. The cake will keep at room temperature for at least 3 weeks.
If you can find it, use muscovado sugar. Made from sugar cane juice, it has a smoky, spicy complexity, with notes of butterscotch.
The best!! Not the usual "door stop" -- delicious. I make it every year!
When I saw this recipe I thought it would be good and it was better than good it was fantastic! I doubled the recipe and made four mini loaves. I had planned on giving some away as Christmas presents but we loved it so much that I am thinking I will have to make another batch to give away!
This cake is delicious, and yes, the waiting time does make it better! I've never liked fruitcake, so I was reluctant when my husband wanted to use our home-dried fruit. That was what gave it a lovely texture, so different from the rubber tire magic of candied citron. The muscovado sugar was a pleasant discovery for us. We'll double the batch next year, and we'll start in September. We might give some to very special people.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?