Quick And Easy Christmas Fruit Cake Recipe New Version

Quick And Easy Christmas Fruit Cake Recipe New Version

Since the early eighteenth century, fruitcake has been served at celebrations­ especially Christmas. It’s also become something of a punch line, but it shouldn’t be.This recipe doesn’t require soaking the cake in liquor for weeks like old-fashioned versions, and it makes good use of best­ quality dried fruit, not the supermarket mixes that have given fruitcake its bad name. MAKES TWO 9-BY-5-INCH LOAVES

Quick And Easy Christmas Fruit Cake Recipe New Version

INGREDIENTS:

  • 1 cup golden raisins
  • 1 cup dried Calimyrna figs, chopped
  • 1 cup dried apricots, chopped
  • 1 cup dried pears, chopped
  • 1/3 cup candied ginger, chopped
  • 1/4 cup candied orange peel, chopped
  • 3/4 cup Cointreau, plus more (optional) for brushing
  • 1 cup (2 sticks) unsalted butter, melted, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed dark brown sugar
  • 4 large eggs
  • 2 tablespoons dark unsulfured molasses (not blackstrap)
  • 1 tablespoon vanilla extract
  • 1 cup chopped toasted walnuts
  • 1 cup sweetened flaked coconut
  • 1/2 cup apricot jam
  • 5 tablespoons water

DIRECTIONS:

  1. Stir together dried fruit, candied ginger, candied orange peel, and 3/4 cup liqueur. Let stand at room temperature 3 hours or overnight.
  2. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans; line with parchment. Butter parchment; dust pans with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, spices, and salt.
  3. With an electric mixer on medium speed, beat butter and both sugars until smooth, about 2 minutes. Mix in eggs, 1at a time, followed by molasses and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit mixture, walnuts, and coconut.
  4. Divide batter evenly between prepared pans. Bake until a cake tester comes out clean, about 1 hour 35 minutes. Transfer pans to awire rack. If desired, brush tops with up to 1/2 cup liqueur; let cool 15 minutes. Turn out cakes onto rack. (Cooled, unglazed cakes can be stored, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1month.)
  5. Heat jam and the water in a small saucepan until loose. Brush half the glaze over warm cakes. Let cakes cool completely; brush again with remaining glaze.