Everyone Loves This Fruitcake
From EatingWell: Fall 2004
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.
- 1 1/2 cups fresh orange juice
- 1 1/2 cups chopped candied orange peel, (about 8 ounces)
- 1 cup chopped dried cherries, (about 6 ounces)
- 1 cup chopped dried apricots, (about 6 ounces)
- 1 cup chopped dried pineapple, (about 6 ounces)
- 3/4 cup currants, (about 4 ounces)
- 1 cup all-purpose flour, divided
- 3/4 cup whole-wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup mild extra-virgin olive oil, or walnut oil
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 large egg whites, divided
- 3 glacéed red cherries, cut in half, for garnish
- 8 pecan halves, for garnish
- 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.
- 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.
- Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
- 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.
- 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.
- 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.
Tips & Notes
- 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.
Per slice: 202 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).
Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat
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- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Preparation/ Technique
- Fall 2004