This is not one of those commercial fruitcakes filled with glacéd fruits. It is, instead, a traditional rich, dark fruitcake made with delicious dried fruits that have been macerated in rum or brandy. A different cake altogether, and one that will convert even the most anti-fruitcake person into a fan.
I began, decades ago, making my fruitcakes from the Joy of Cooking recipe, then used Paul Bertolli’s “Preserved Fruit Cake” for many years. His addition of Sauternes and pine nuts makes it deliciously Italian! The last few years, I’ve made the very British-style fruitcake from Alton Brown’s “Free Range Fruitcake” recipe, with different fruit combinations. For instance, a tropical version can incorporate dried mango, papaya, and pineapple, while a Mediterranean version can have dried figs, prunes, and dates. You can also add 1/2 teaspoon of cardamon powder, if you’d like to add a bit of Nordic flair.
I name specific brands or styles of foods and spices for the best flavor.
This recipe was developed for using with nonstick pans. I usually make three 8” loaves—called a 3/4-pound pan—which is 8x4x2.5” (or sometimes I make two 8” loaves and 2 mini-loaves, or one 8” loaf and 4-ish minis). You can also halve this recipe and bake in one 10” pan (10x5x3”), or 6 mini-loaf pans (3x5x2”).
I’ve included the weights for each of the fruits for easier calculation, since that’s how they’re sold. I buy my unsweetened dried fruits from either Amazon, Whole Foods, or Trader Joe’s.
Christmas Fruitcake
Yield: Three 8” loaves
(Make November 1st, or two weeks before Christmas at the latest)
2 cups (9 oz.) toasted walnuts and/or pecans, broken or chopped coarsely
Zest of 2 organic lemons, chopped coarsely
Zest of 2 organic oranges, chopped coarsely (juice and save for maceration)
6 Penzeys Madagascar whole cloves, ground (or 1/2 teaspoon ground cloves)
5 Penzeys allspice berries, ground (or 1 teaspoon ground allspice)
2 teaspoons Penzeys ground cinnamon
2 teaspoons Penzeys ground China ginger
2 cups golden raisins (10.2 oz.)
1-1/2 cups dates, chopped (8.6 oz.)
1-1/2 cups dried unsweetened cherries (8.4 oz.)
1 cup dried unsweetened cranberries (5.6 oz.)
1 cup dried unsweetened blueberries (5.6 oz.)
1 cup dried apricots, chopped (6 oz.)
1/2 cup Penzeys crystalized ginger (4.25 oz.)
2 cups brandy or gold rum
2 cups sugar (white or brown)
10 oz. unsalted Kerrygold butter (if you use salted butter, only use 1.5 tsp. salt)
2 cups unfiltered organic apple cider (or fresh orange juice)
3-1/2 cups (14.9 oz.) all purpose flour
3 teaspoons salt (use only 1.5 tsp. if using salted butter)
2 teaspoons baking soda
2 teaspoons baking powder
4 free range organic eggs
Brandy for spritzing
Chop and toast the nuts. Peel the lemons and oranges with a potato peeler (avoid the white pith), then chop into small squares. Juice the oranges, and reserve the juice. Measure out all the spices into a small bowl.
Combine fruits, candied ginger, and both zests into a steel or glass bowl. Add brandy or rum and the reserved orange juice to the mixture. Allow to sit overnight—or even better, 24 hours—unrefrigerated.
Place the macerated fruits and any leftover rum and juice in a non-reactive pot with the sugar, butter, apple cider, and spices. Bring mixture to a boil, stirring often, then reduce heat and simmer for 10 minutes. Remove from heat and cool until room temperature (This can take over an hour. I pour everything into a lasagna pan for more surface area.).
Note: Batter can be completed up to this point, then covered and refrigerated for up to 2-3 days. Bring to room temperature before completing cake. If the batter is too warm, it will scramble the eggs you’ll be adding next.
Heat oven to 325 degrees F.
Place a sheet pan of boiling water on a lower shelf in the oven to prevent the fruitcakes from cracking too much while baking.
Combine dry ingredients (flour, salt, baking soda, baking powder) and sift into fruit mixture.
Quickly bring batter together with a large wooden spoon, then stir in eggs—one at a time—until completely integrated, then fold in nuts. Fill whichever nonstick pans you’re using to within about 1/4” of the top edge. I use three nonstick 8” loaf pans and bake for 1-1/2 hours +/-. (If using mini-loaf pans, bake for an hour and 20 minutes +/-.)
Check for doneness by inserting a paring knife (more surface area than a toothpick) into the middle of the cake. (I use a probe thermometer. The goal is 210 degrees F.) If the paring knife comes out clean, it’s done. If not, bake another 10 minutes, and check again. The fruitcakes will be very dark.
Remove cake from oven and place on a cooling rack or trivet. Spritz top with brandy and allow to cool completely before turning out from pan. Carefully run a table knife around the inside edges of the pan, turn it upside down, cradling the top of the fruitcake in your hand, and sharply tap the bottom of the pan to release.
When cake is completely cooled, soak a cheesecloth in brandy, wrap the cake, then wrap in plastic wrap, then foil. Remove the cheesecloth every 2–3 days, spritz with brandy, and re-wrap. The cake’s spices will be become balanced, and the flavors enhanced considerably, during the month of aging.
Serve with hard sauce, a dollop of heavy whipped cream, or a dollop of mascarpone. Excellent for dessert. Wonderful for breakfast!