There are people out there who like fruitcake and I’m one of them.
We’ve all heard the jokes about the 50-year-old fruitcake that gets passed down from generation to generation, and I’ll admit that most store-bought fruitcake seems to have a weird aftertaste reminiscent of antiseptic mouthwash.
I offer you below three recipes for homemade fruitcake that might make a believer out of you. One tip about baking fruitcakes: the hardest part is getting them to cook evenly all the way through.
Cakes made in deep loaf pans tend to still be raw in the middle when the edges are perfectly cooked.
To avoid this, I suggest baking them in smaller loaf pans or even the individual size. The smaller cakes make nice gifts for your highly evolved friends who know how great a fruitcake can be. Since these cakes only improve with age, now is a perfect time to make them so they’ll be nicely matured in time for Christmas. Wrap them in plastic wrap, then in foil and store them in a cool place.
Give these the old college try, and if you’re not converted you can always pass them on to someone you don’t like.
Golden Fruitcake
1½ cups golden raisins
1 cup mixed candied fruit
½ cup slivered blanched almonds (optional)
1¼ cups all-purpose flour, divided use
½ cup butter, room temperature
½ cup granulated sugar
2 eggs, room temperature
½ tsp vanilla
¼ tsp almond extract
½ tsp baking powder
¼ tsp salt
¼ cup milk
Orange liqueur or orange juice
Preheat oven to 275° F. Line two small (approximately seven-by-four-inch) or four individual (approximately four-by-two-inch) loaf pans with a double layer of parchment paper (butter tin, then insert one layer of parchment; lightly butter that layer of parchment, then insert second layer, and lightly butter that).
In a medium bowl, combine the raisins, candied fruit and almonds; toss with one quarter cup of flour and set aside. Cream together the butter and sugar with an electric mixer. Beat in the eggs one at a time, beat in vanilla and almond extract. Combine remaining cup of flour with baking powder and salt and stir into the creamed mixture alternating with the milk. Stir in the floured fruit until it is distributed evenly.
Turn batter into prepared pans. Bake until a tester inserted in the centre comes out clean (baking time will vary depending on the size of pan). Let cake cool for 30 minutes in the pan, then remove cake from pan and place on a wire rack to cool completely. Remove parchment paper once cake is completely cool. Wrap cake in plastic wrap, then foil. Store for at least one week before slicing.
Unwrap cake every few days and brush outside with orange liqueur or juice; cake keeps for about one month.
Traditional Fruitcake
2 cups mixed candied fruit
1 cup dark raisins
1 cup golden raisins
¼ cup rum
½ cup blanched slivered almonds (nuts can be replaced with additional fruit if desired)
½ cup chopped walnuts or pecans
1¼ cups all-purpose flour
1⁄3 cup butter, room temperature
½ cup packed brown sugar
¼ cup granulated sugar
2 eggs, room temperature
1 tsp vanilla
¼ tsp almond extract
¼ cup strawberry jam or marmalade
½ tsp baking powder
¼ tsp each salt, cinnamon, allspice and nutmeg or mace
Additional rum for brushing
Preheat oven to 275° F and prepare two small or four individual loaf pans as instructed in preceding recipe. Combine the candied fruit and raisins in a medium bowl; stir in quarter cup of rum and let stand for at least two hours or overnight.
Add the nuts (if using additional fruit instead include it with the fruit and raisins in the rum marinade). Toss with one quarter cup of flour and set aside. Cream together the butter and sugars; beat in eggs one at a time. Beat in the vanilla, almond extract and jam or marmalade. Combine the remaining cup of flour, baking powder, salt and spices; stir into creamed mixture, then stir in the floured fruit and nuts until evenly combined.
Turn batter into prepared pans and bake until a tester inserted in centre of cake comes out clean. Cool cakes as described in previous recipe. Wrap cakes and store for at least one week before slicing, unwrapping every few days and brushing with rum. This cake keeps for about six weeks.
Cranberry Orange Fruitcake
1 cup dried cranberries
1 cup dried apricots, chopped
¼ cup rum or orange juice
1 cup halved candied cherries (a mixture of red and green looks best)
Zest of one medium orange
1 cup granulated sugar
½ cup butter
1 tsp baking powder
2 eggs, room temperature
½ cup freshly squeezed orange juice
1¾ cups plus 2 Tbsp all-purpose flour
Orange liqueur for brushing
Combine the dried cranberries and apricots in a medium bowl; add the quarter cup of rum or orange juice and microwave on high for 30 seconds then let cool.
Preheat oven to 325° F and prepare two small or four individual loaf pans as instructed in recipe for Golden Fruitcake.
Put the granulated sugar in a small bowl; add the orange zest and rub it into the sugar with your fingers.
In a large bowl with an electric mixer, beat together the butter, zested sugar, baking powder and salt, then beat in the eggs one at a time. Beat in the flour alternately with the cup of orange juice; add the undrained cranberries and apricots and the candied cherries and mix until fruit is evenly distributed.
Turn the batter into the prepared pans and bake until light golden brown and a tester inserted in the centre comes out clean. Cool the cakes as described in the Golden Fruitcake recipe. Wrap cakes and let them rest for at least a day, or for up to a month, brushing them from time to time with orange liqueur.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
