0 0
Dried Fruit Fruitcake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups granulated sugar
2 cups water
1 cup brandy (or use an equal amount of apple juice or cider)
2 cups dates pitted & quartered
2 cups golden raisins
2 cups dried cherries
1 1/2 cups dried apricots quartered
1 cup dried cranberries
1/2 cup unsalted butter
2 cups all purpose flour
2 cups slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda

Nutritional information

323.6
Calories
81 g
Calories From Fat
9.1 g
Total Fat
3 g
Saturated Fat
27.8 mg
Cholesterol
84.5mg
Sodium
52.9 g
Carbs
3.9 g
Dietary Fiber
38.3 g
Sugars
4.6 g
Protein
111g
Serving Size (g)
24
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Dried Fruit Fruitcake

Features:
    Cuisine:

    Can you age this fruit cake?

    • 180 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Dried Fruit Fruitcake,This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don’t ordinarily like fruitcake, well, that’s definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of ‘Fancy Medjool’ dates & a cup of regular pitted dates, which I believe are ‘Deglet Noor’ dates. If the cake will probably be eaten during its first ‘presentation,’ you might want to unmold it onto a 14″ serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and–with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc–fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.,Can you age this fruit cake?,Pecans, lemon zest, cinnamon chips (not all at the same time)


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Large Saucepan, Combine First 9 Ingredients. Bring to a Boil Over Medium High Heat, Then Reduce to Low & Cook 10 Minutes, Stirring Occasionally. Remove from Heat & Cool to Room Temperature.

    2
    Done

    Preheat Oven to 275 Degrees F, Then Grease & Flour a 12-Cup Bundt Pan.

    3
    Done

    in a Large Bowl, Combine the Next 6 Ingredients Which Are Dry, Then Stir in the Lightly Beaten Eggs, the Almond Extract, and the Cooled Fruit Mixture, & Combine Well.

    4
    Done

    Spoon Batter Into the Prepared Bundt Pan & Bake For at Least 2 Hours & 20 Minutes. Toothpick in the Center Should Come Out Clean.

    5
    Done

    Cool in the Pan on a Wire Rack For 20 Minutes, Then Unmold Onto a Serving Plate & Cool Completely.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Apple And Mixed Fruit Crisp
    previous
    Apple And Mixed Fruit Crisp
    1930S Apple And Nut Pie
    next
    1930S Apple And Nut Pie
    Apple And Mixed Fruit Crisp
    previous
    Apple And Mixed Fruit Crisp
    1930S Apple And Nut Pie
    next
    1930S Apple And Nut Pie

    Add Your Comment

    five × four =