Modern Fruitcake
User Reviews
4.9
81 reviews
Excellent
Modern Fruitcake
Report
My modern fruitcake is a lightened up classic Christmas cake that won't weigh you down, and will never get re-gifted, guaranteed!
Share:
Ingredients
fruit
- 3 cups mixed dried fruit (cranberries, apricots, figs, plums, golden raisins, currants)
- 1/4 cup brandy
- 1/4 cup amaretto
cake
- 1 cup butter
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp orange oil, orange extract, or Fiori di Sicilia (I used tangerine oil)
- 4 large eggs at room temperature
- 3 3/4 cups all purpose flour
- 1 cup orange juice
- 2 cups chopped pecans and walnuts
- 8 ounce tub of candied cherries
- 1 cup mixed candied fruit, finely diced
syrup
- 1/3 cup orange juice
- 1/3 cup granulated sugar
icing
- 2 cups confectioner's sugar, sifted
- half and half or milk to thin
Instructions
- Preheat oven to 325F and butter and flour a 10-12 cup bundt pan. Be sure to get all the nooks and crannies so your cake will release well.
- Put the dried fruits in a microwave safe bowl and stir in the brandy and Amaretto. Microwave for 90 seconds and stir again. Let cool on the counter while you continue with the cake.
- Cream the butter and sugar until fluffy. Beat in the baking powder, salt, and orange oil or extract of your choice.
- Beat in the eggs, one at a time, letting each one get incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Blend in the flour and orange juice alternately, beginning and ending with flour. Scrape the sides and bottom of the bowl to make sure everything is fully blended.
- Fold in the soaked fruit (don't drain) the candied fruits, and nuts.
- Spoon the batter into your pan and smooth out the surface. Bake for about 70-90 minutes, just until a toothpick inserted near the center comes out without wet batter on it. If the surface seems to be browning too quickly, loosely lay a piece of foil over the top toward the end of the baking time.
- Let the cake cool for 15 minutes, then invert onto a plate. Whisk the syrup ingredients together and brush it over the entire surface of the warm cake. Let cool completely and then wrap well in plastic and set aside for 24 hours at room temperature.
make the icing
- Mix the confectioner's sugar with just enough half and half or milk to make a thick glaze. Start with 3 tablespoons, stir well, and go from there. Add just a little at a time and stir well. I like to let the glaze sit for a few minutes to allow any lumps to dissolve. Spoon the glaze over the surface of the cake, and then let harden before slicing.
Equipments used:
Notes
- Other bundt cake recipes you don't want to miss
- *recipe lightly adapted from King Arthur Flour
- Caramel Apple Bundt Cake
- Chocolate Sour Cream Doughnut Bundt Cake
- Glazed Gingerbread Bundt Cake
- Apple Cider Doughnut Cake
- Gingersnap Cake
- Lemon Yogurt Breakfast Cake (Ciambella)
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
66g
(22%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
176mg
(7%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
316IU
(6%)
Vitamin C
7mg
(8%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 176mg | 7% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
Other Recipes
You'll Also Love
