Fruitcake, my take on Alton Brown's

5
Georgane Vann

By
@Georgart53

I have never liked fruitcake but saw this the other day and decided I might try it. My main complaint about fruit cake is the radioactive candied fruits used in them. This one uses naturally dried fruits.
I made a few changes. I didn't want to use apricots so I used dried pineapple instead and couldn't find currents so I used regular raisins instead.
Update. I tasted the fruit cake. Really delicious. Soft and moist, loaded with fruit. I'm glad I used the pineapple rather than the apricots. Also one note I wish that I had added more pecans.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

Add to Grocery List

  • MIX AND SOAK OVERNIGHT

  • 1 c
    golden raisins
  • 1 c
    regular raisins
  • 1
    5 oz bag sunsweet antioxident blend dried fruit includes blueberries, cranberries, cherries and plums
  • 1/2 c
    chopped dried pineapple (sunsweet)
  • ·
    zest of one lemon and one orange
  • 1/4 c
    candied ginger.... *i didn't use this.
  • 8 oz
    golden rum
  • NEXT DAY

  • 1 c
    sugar
  • 1 1/4 stick
    butter
  • 1 c
    unfiltered apple juice
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    allspice ground
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • DRY INGREDIENTS

  • 1 3/4 c
    ap flour
  • 1 1/2 tsp
    salt
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2
    eggs
  • ADD IN

  • 1/2 c
    toasted pecans, broken
  • EXTRAS!

  • ·
    brandy for spritzing

How to Make Fruitcake, my take on Alton Brown's

Step-by-Step

  1. You should have 4 cups of fruit by the time you add in all the dried fruits. I went on and put in a stainless steel sauce pan and stirred in the rum. sealed with a piece of Press and Seal to keep the alcohol from evaporating. Stirring occasionally to keep all the fruit wet. leave over night
  2. Preheat oven to 325 f.
    The next day add the "Next Day" ingredients and bring up to a boil then turn down to a simmer for 15 minutes. Let cool to room temp before mixing in with the dry ingredients.
  3. Add dry ingredients to a large mixing bowl and stir in quickly all the fruit mixture. Blend well then add the eggs one at a time incorporating in really good.

    Add the nuts and stir well.
  4. Spoon into a 10 inch non-stick loaf pan and bak for one hour. The tooth pick test: if it's not clean bake another 10 minutes
    I used 6 inch paper crumb cake cups that I got from Amazon. It made 11 of those putting in 2 ice cream scoops of batter in each one. Cooked them for 40 minutes give or take.
    cool on a rack. then baste with brandy, When it is completely cool wrap tightly and spritz every couple of days with the brandy over the course of about 2 weeks. This size is great for gifting.

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About Fruitcake, my take on Alton Brown's





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