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Fruit cake is a super moist and spicy cake made with dried fruit and nuts and typically made around the Holidays. For this particular fruit cake recipe, the dried fruits get soaked in rum.
This type of cake doesn’t get as much love as it should around the Holidays, not, where I’m from it, does anyway. The process of making fruit cake takes a couple of days. First, the dried fruit has to soak or macerate in some rum. If you don't like rum use something else like apple juice or water. Second, the rum and dried fruit simmer on a stove. This will cook off any alcohol flavor.
Macerating is the process of soaking dried fruits in some type of liquid. After the dried fruits are done macerating, they get even more love with butter, sugar, and apple juice. Whoever thought fruit cake was boring? It’s not and I’m a fan now.
Other Alton recipes to try out Alton Brown's Pumpkin Pie Recipe, Alton Brown's Guacamole Recipe, or Alton Brown's Smoked Meatloaf.
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- Ingredients for Fruit Cake
- How to make Fruit Cake
- Tips for Fruit Cake
- Other RecipesTo Try
- Fruit Cake
Ingredients for Fruit Cake
- Dried Fruit: Raisins, Currants, Sun-dried cranberries, Sun-dried blueberries, Sun-dried cherries, dried apricots, chopped
- Zest of one lemon, chopped coarsely
- Zest of one orange, chopped coarsely
- Candied ginger, chopped
- Gold rum is a type of rum that is aged for a longer period of time than white or silver rum, but for a shorter period of time than dark rum.
- Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Unsalted butter - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Unfiltered apple juice
- Whole cloves, ground -Cloves have a strong, sweet and slightly bitter taste, and their aroma is warm and pungent
- Allspice berries, ground - Allspice is a spice made from the dried berries of the Pimenta dioica plant, which is native to the Caribbean and Central America. It is called allspice because it has a flavor and aroma that is reminiscent of several different spices, including cinnamon, nutmeg, and cloves.
- Ground cinnamon - is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
- Ground ginger - Freshly grated ginger comes in a squeezable tube and is usually found in the produce area. It lasts long in the fridge and is always a better option then ground ginger.
- All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Baking soda - also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent
- Baking powder - is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
- Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Toasted pecans, broken
- Brandy for basting and/or spritzing
How to make Fruit Cake
Combine dried fruits, candied ginger, and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Tips for Fruit Cake
Let the fruit mixture cool completely before adding the dry ingredients.
What to serve with fruit cake? A good amount of butter. 🙂
Other RecipesTo Try
- Alton Brown's Pumpkin Pie Recipe
- Pumpkin Cake Roll Recipe
- Paula Deen's Baked Acorn Squash
- 5 Easy Recipes with Cake Mix and Canned Pumpkin
If you tried this Alton Brown’s Fruit Cake any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Fruit Cake
- Author: Jenna
- Prep Time: 20 min
- Cook Time: 1 hr
- Total Time: 20 min
- Yield: 10 1x
Description
Fruit cake is a super moist and spicy cake made with dried fruit and nuts and typically made around the Holidays. For this particular fruit cake recipe, the dried fruits get soaked in rum.
Scale
Ingredients
- 1 cup golden raisins
- 1 cup currants
- ½ cup sun-dried cranberries
- ½ cup sun-dried blueberries
- ½ cup sun-dried cherries
- ½ cup dried apricots, chopped
- Zest of one lemon, chopped coarsely
- Zest of one orange, chopped coarsely
- ¼ cup candied ginger, chopped
- 1 cup gold rum
- 1 cup sugar
- 5 ounces unsalted butter (1 ¼ sticks)
- 1 cup unfiltered apple juice
- 4 whole cloves, ground
- 6 allspice berries, ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- ¼ to ½ cup toasted pecans, broken
- Brandy for basting and/or spritzing
Instructions
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Notes
Recipe courtesy of Alton Brown
- Category: Medium
- Method: Oven
- Cuisine: American
Keywords: fruit cake
