CLUBFOODY'S HOLIDAY FRUITCAKE

Submitted by clubfoody

"With a delicious combination of fruits, spices and special ingredients, this isn't your Grandma's cake! VIDEO https://youtu.be/QQn2h8XzsA8"

 

• Ready In: 3hrs 30mins
• Ingredients: 26
• Serves: 10

ingredients

• FRUITS

• 1 cup dates, pitted and chopped
• 3⁄4 cup raisins (dried)
• 3⁄4 cup dried cranberries
• 1⁄2 cup dried blueberries
• 1⁄4 cup dried apricot
• 2 cups citrus peels, mixed candied
• 1 cup cherries, mixed glazed (plus more for topping)
• 1 tablespoon orange zest
• 2⁄3 cup dark rum
• 1⁄2 cup orange juice
• 1⁄3 cup pineapple juice

• DOUGH

• 1 3⁄4 cups unbleached all-purpose flour
• 3⁄4 cup almond flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon sea salt
• 2 teaspoons allspice
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1⁄2 cup pecans, toasted and chopped (plus more for topping)
• 1⁄2 cup walnuts, toasted and chopped

directions

1. In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
2. Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
3. In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
4. Transfer them to a cutting board and chop them; set aside.
5. Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
6. In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
7. In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
8. Add one egg at a time and mix well between each addition.
9. Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
10. Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
11. Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don’t overdo it.
12. Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
13. On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
14. When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
15. Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
16. Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you’d like to increase the flavor even more before the Holidays, please read the blog.