Festive Holiday Fruitcake
This recipe comes from a label on a package of Sunrise Fruit Products candied fruit cake mix. The nice thing about this recipe is candied cherries and pineapple, and nuts, are available in Thailand, I have found them on Lazada. I can chop those to make the fruit cake mix.
Equipment
- Electric Mixer
- Fluted Pan (12 cup)
- Oven
Ingredients
- 340-453 grams fruit cake mix, (12-16 oz)
- 226 grams candied pineapple chunks, (8 oz)
- 113 grams candied red cherries, (4 oz)
- 113 grams candied green cherries, (4 oz)
- 1 cup dried apple, chopped
- 1 cup dates, chopped
- 2 cups dried currants, or dark raisins
- 1 cup slivered almonds
- 1 cup walnut halves
- ⅓ cup bourbon, or orange juice
- ½ cup butter, softened, (1 stick / ½ block)
- 1¾ cups all-purpose flour
- ¾ cup sugar
- ¾ cup light brown sugar, packed
- 5 eggs
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- powdered sugar, for garnish
Instructions
- To a large mixing bowl, add the first 9 ingredients (the fruit and nuts) and toss together. Pour the bourbon on mixture and toss together. Set aside for 2-3 hours, stirring occasionally.
- When you are ready to begin, preheat your oven to 135° C (275° F) and grease a 12 cup fluted pan with butter or cooking spray.
- To another large mixing bowl, add the remaining ingredients except the powdered sugar, and mix together on low speed with an electric mixer. When combined, beat on high speed for 3 minutes.
- Mix in the fruit mixture, the batter will be very stiff.
- Spoon batter into the prepared fluted pan and spread out evenly.
- Bake for 3 to 3½ hours or until a skewer inserted comes out clean. Cool in the pan on a wire rack for 20 minutes.
- After 20 minutes cooling, turn out cake to a wire rack and allow to cool completely.
- Lightly sift some powdered sugar over the top to garnish.
- Slice, serve, and enjoy.
Notes
Variant: 1. Use two 6 cup fluted pans in place of the single 12 cup pan.
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