Modern Fruitcake
User Reviews
4.9
Modern Fruitcake
Description
The Modern Fruitcake combines a mix of dried fruits including cranberries, apricots, figs, plums, golden raisins, and currants soaked in brandy and amaretto to plump and infuse flavor. The cake batter is prepared by creaming butter and sugar, adding baking powder, salt, and orange oil or extract for citrus aroma. Eggs and flour alternate with orange juice, creating a moist, dense cake base. Soaked fruits, candied fruit, and chopped walnuts and pecans are folded in for texture and bursts of flavor. The batter is poured into a well-prepared bundt pan and baked low and slow to ensure even cooking and avoiding dryness. The result is a dense, flavorful cake studded with juicy fruit and crunchy nuts. A simple syrup of orange juice and sugar can be brushed on for extra moistness before an optional glaze of confectioners sugar and milk adds a finishing sweetness for presentation. This cake suits holiday celebrations or any time dense fruitbread is welcomed.
Ingredients
fruit
- 3 cups cranberries mixed dried fruit
- 3 cups apricots
- 3 cups figs
- 3 cups plums
- 3 cups golden raisins
- 3 cups 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 or orange extract, or Fiori di Sicilia (used tangerine oil
- 4 egg large, at room temperature
- 3 3/4 cups all-purpose flour
- 1 cup orange juice
- 2 cups pecans chopped
- 2 cups walnuts chopped
- 8 ounce candied cherries tub
- 1 cup candied fruit mixed, finely diced
syrup
- 1/3 cup orange juice
- 1/3 cup granulated sugar
icing
- 2 cups confectioners 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.
Notes
- Use a well-buttered and floured bundt pan to avoid sticking, especially in intricate grooves.
- Soak dried fruit mixture in liqueurs and microwave briefly to enhance plumping and flavor infusion.
- Bake until a toothpick inserted near the center comes out clean but avoid overbaking to maintain moistness.
- Try brushing with syrup after baking for additional moisture before glazing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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