Fruit Cake Recipe
Ingredients
- ½ cup dried figs (chopped)
- ½ cup dried apricots (chopped)
- ⅓ cup raisins
- ½ cup candied cherries (chopped)
- ½ cup dried pineapple (chopped)
- ⅓ cup crystallized ginger (chopped)
- 1 cup rum or brandy (see note*)
- ½ cup butter (1 stick)
- 1 cup sugar
- ½ cup sour cream
- 1 egg
- 1 orange (zested)
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup pecans (chopped, or walnuts)
Instructions
- 1
Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl.
- 2
Pour the rum or brandy over the fruit, and let it sit for at least 2 hours or overnight.
- 3
Preheat the oven to 325℉.
- 4
Beat the butter and sugar until smooth. Then, beat in the sour cream, egg, and orange zest.
- 5
Whisk
- 6
In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
- 7
Add the dry ingredients to the wet ingredients, and beat until just combined.
- 8
Fold
- 9
Using a spatula, fold in the fruit with the soaking liquid, ginger, and pecans.
- 10
Pour the batter in a greased 9x5 loaf pan lined with parchment paper.
- 11
Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.
15 min - 12
Cool
- 13
Let the cake cool in the pan for 15 minutes. Then, remove it from the pan, and transfer to a rack.
15 min - 14
Brush the sides and top of the cake with brandy.
- 15
Cool
- 16
Let the cake cool completely before serving or storing.
Nutrition
Per serving (based on 16 servings)
