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Everyone Loves This Fruitcake
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  • total
  • prep
202 calories/serving

Provided By:
EatingWell

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    • Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation”but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.

    Ingredients

    Serves:

    Directions

    1. Position rack in center of oven; preheat to 275°F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.

    2. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.

    3. Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.

    4. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

    5. Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.

    6. Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.

    To "ripen" fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.

    Candied orange peel is available from The Baker's Catalogue, bakerscatalogue.com, (800) 827-6836.

    Nutrition Facts

    Per Single Serving / Serves 24 Total
    Calories 202Total Carbohydrates 42gm14%
    Calories from fat 36Total Fat 4gm6%
    Saturated Fat 1gm5%Mono Unsaturated Fat 2gm
    Protein2gmCholesterol 3mg1%
    Fiber 3gm3%Sodium 78mg3%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    3 Comments

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    pattycloud

    Does the cake have to "ripen" for weeks...I want to make it for Christmas.

    December 20 2010 at 7:27 PM Report abuse rate up rate down Reply
    janis

    I recently found a Fruitcake Bar on a grocery store shelf by the name of Grandma's! I consider myself a fruitcake expert and it is by far the best fruitcake I have ever eaten. Try it!!

    December 17 2010 at 8:48 AM Report abuse rate up rate down Reply
    Ginger Swimmer

    Was dumbfounded when I read the recipe for this fruitcake. It's almost identical to one I made at age 16 from an old cookbook. It was so great, nobody believed I'd made it! The old recipe had a cube of butter instead of oil, and 1 cup of white flour.

    December 08 2010 at 10:28 PM Report abuse rate up rate down Reply

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