Total Time: 2 Hours 30 Mins
Yield: Serves 16 (serving size: 1 slice)
Everyone should make, or at least taste, fruitcake done right. This recipe is easy and surprisingly delicious, making it a great place to start. The texture here is like a fig newton mixed with a granola bar, plus sticky, chewy goodness and a delightful crunch from the nuts. The mix of spice and fruits is surprisingly sweet and perfect with a cup of coffee. As the cake sits over the next few days, brush it another time (or two) with rum and let it soak in. This helps maintain the cake’s moisture and flavor.
- 1 pound chopped pecans
- 12 ounces chopped pitted dates
- 8 ounces candied pineapple (such as Paradise Holiday Fruit)
- 4 ounces candied red cherries (such as Paradise Holiday Fruit)
- 4 ounces candied green cherries (such as Paradise Holiday Fruit)
- 1 cup granulated sugar
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 4large eggs, beaten
- 1 teaspoon vanilla extract
- 1Tbsp. (1 oz.) dark rum (optional)
How to Make It
Grease and line a 10-inch tube pan with parchment paper. Preheat oven to 250°F.
Combine pecans, dates, pineapple, red cherries, and green cherries in a large mixing bowl. Whisk together sugar, flour, baking powder, nutmeg, and salt in a medium bowl, and add to the fruit. Toss to coat. Stir in eggs and vanilla until combined.
Pour batter into prepared pan, and lightly press evenly into pan. Bake until set, about 2 hours. Remove from oven, and let cool to room temperature. Brush top of cake with rum, if desired, and let stand at least 20 minutes and up to a week. Slice and enjoy.
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