Navid: Perhaps the most divisive of all holiday recipes, you either love fruitcake or you hate it. This recipe is hard not to love, as it uses fresh fruits rather than candied fruits to cut down on sugar.
You can substitute your favorite dried fruits for the ones in this recipe. Just make sure to chop them into small pieces before using.
Instead of fruitcake, you can also use this recipe to make fruit muffins.
Dried fruits: 1.5 cup, chopped (cranberry, mango and pear)
Orange juice: 1/2 cup
All purpose flour: 1 cup
Butter: 1 stick at room temperature (1/2 cup or 1/4 lb)
Brown sugar: 1/2 cup
Walnuts: 1/2 cup, chopped
Baking soda: 1/4 tsp
Salt: 1/4 tsp
Ground cinnamon: 1/2 tsp
Ground ginger: 1/2 tsp
Apricot jam: 3 tbsp
1. One day ahead of time, soak the cranberries, pears and mango in the orange juice and cover tightly, refrigerated.
2. On the day of preparation, preheat oven to 325 degrees Fahrenheit.
3. In a mixing bowl, cream butter with brown sugar.
4. Add eggs one at a time and beat until smooth.
5. Stir in the fruit pieces and walnuts. Mix the flour, baking soda, cinnamon, ginger and salt and add to creamed mixture.
6. Pour this into a round pan and bake for 40 minutes or until golden.
7. To decorate the cake, combine apricot jam with 1 tbsp water in a saucepan over medium heat. Stir until melted and thoroughly mixed. Strain through a fine mesh strainer and brush it over the cake.
Published on November 29, 2009 Last edited on November 29, 2009Herbs & Spices in this Recipe: