Description
This moist and flavorful fruitcake combines mixed dried fruits, nuts, and warm spices, topped with a sweet apricot glaze. Perfect for festive occasions or as a comforting treat year-round, it offers a delightful blend of textures and tastes in every slice.
Ingredients
Scale
- 2 cups mixed dried fruits (raisins, currants, chopped dates, and dried apricots)
- 1 cup unsweetened applesauce
- 1 cup orange juice
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
- 1/2 cup candied ginger, chopped
- 1/2 cup maraschino cherries, halved
- 1/2 cup dark rum or brandy (optional)
- 1/4 cup orange zest
- 1/4 cup lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup apricot preserves (for glaze)
Instructions
- In a large mixing bowl, combine the mixed dried fruits, chopped nuts, candied ginger, and maraschino cherries. If using rum or brandy, add it now to plump the fruits and infuse flavor.
- Cover the bowl with plastic wrap and let it sit for at least 2 hours, or overnight for best results.
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the applesauce, orange juice, orange zest, lemon zest, and vanilla extract until well incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the soaked fruit mixture into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, warm the apricot preserves in a small saucepan over low heat until liquid (about 2-3 minutes).
- Once the cake is completely cool, brush the warm apricot glaze over the top for a shiny finish.
Notes
- For a richer flavor, consider soaking the dried fruits in rum or brandy overnight.
- This cake can be made ahead of time and stored in an airtight container for several days.
- Feel free to customize the dried fruits and nuts based on your preferences.
- Prep Time: 30 minutes
- Cook Time: 60 minutes