Zutaten für Not Your Grandmothers Fruitcake
- Dried Cranberries
- Dried Blueberries
- Dried Cherries
- Golden Raisin
- Dried Peaches
- Dried Strawberries
- ½ cup bourbon (or apple cider)
- Dark Brown Sugar
- Unsalted Butter
- ¼ cup orange juice
- Ground Cinnamon
- All Purpose Flour
- Kosher Salt
- Baking Soda
- Baking Powder
- 4 large eggs
- Powdered Sugar
- Honey
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Not Your Grandmothers Fruitcake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Not Your Grandmothers Fruitcake
- **Prepare the Fruit:** In a medium saucepan, combine 1 cup chopped dried cranberries, 1 cup chopped dried cherries, ½ cup chopped dried apricots, ½ cup chopped dried figs, ½ cup bourbon (or apple cider), and ¼ cup orange juice. Simmer over low heat for 4-5 minutes, or until the fruits are plump. Set aside; some liquid will remain.
- **Cream Butter and Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- **Add Eggs:** Beat in 4 large eggs one at a time, mixing well after each addition.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ¼ teaspoon ground allspice.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- **Add Fruit Mixture:** Stir in the fruit mixture and any remaining liquid.
- **Bake:** Pour batter into a greased and floured 10-inch bundt pan (or a 9x5 inch loaf pan). Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool and Age:** Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, wrap tightly in plastic wrap and store in an airtight container at room temperature.
- **Baste (Optional):** Every 2-3 days for two weeks, brush the cake with additional bourbon (or apple cider) to keep it moist and enhance the flavor.
- **Make the Glaze (Optional):** Whisk together ½ cup powdered sugar with 2-3 tablespoons of bourbon (or apple cider) until smooth. Drizzle over the cooled cake.
- **Garnish (Optional):** Decorate the top of the cake with festive garnishes like candied fruit slices, cinnamon sticks, or red and green cherries.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
158g
Fat
31g
Carbs
20g
