Dried Fruit Fruitcake

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Servings: 2 loaves

I adapted this recipe from one in “The Joy of Cooking” for those who object to candied fruit — and “green things.” Although you could substitute ( I like ‘em). Don’t skip the soaking or the dried fruit will absorb moisture from the batter, making for a dry cake. If using a candied fruit blend, soak for about 10 minutes before continuing.

Ingredients

2½ cups chopped dried fruit*

Dark rum, spiced rum or bourbon**

1 cup chopped pecans

4 cups flour

1 teaspoon baking powder

½ teaspoon salt

1½ sticks unsalted butter, at room temperature

2 cups sugar

5 eggs

1 teaspoon vanilla

Directions

Preheat the oven to 325 degrees. Grease two 8½- by 4½-inch loaf pans well.
Place the dried fruit in a large bowl, then pour in enough rum or bourbon to cover the fruit. Let sit for about 1 hour, then drain well.
Sift the flour and salt together. Place the butter in the large bowl of a stand mixer and beat until smooth and creamy, then beat in the sugar until light. Whisk together the eggs and vanilla, then gradually add to the butter-sugar mixture while beating. With the mixer on medium, gradually beat in the flour mixture, stopping to scrape the sides of the bowl as needed. With the mixer on low, or by hand, fold in the dried fruit and pecans until evenly distributed.
Bake for 1 hour or until a toothpick or cake tester inserted in the center of the cakes comes out clean. It may take a bit longer depending on your oven. Let the cakes cool in the pans on a wire rack for 30 minutes, then release them from the pans and let them finish cooling to room temperature on the rack.

Fruitcake Face-Off

Love it or leave it? Two experts weigh in.

Most either love it or despise it — there are few in-betweens with fruitcake. Weighing in for fruitcake is Debbie Moose. Against, proposing an appetizing alternative, is Bridgette Lacy.

Read the story