I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, November 28, 2021

Easy Christmas Fruitcake

So, is this the year you decide to make a fruitcake? This dense and dark British cake is a tradition and one of my favourite things at Christmastime. Fill it with your choice of fruits and nuts and no, I didn't forget the eggs. There are no eggs in this batter.

8 cups dried fruit and nuts (here is what I used, but other suggestions are prunes, dried apricots, pecans, dates...)
  8 oz raisins
  8 oz mixed peel
  7 oz chopped soft figs
  6 oz chopped walnuts
  4 oz candied pineapple (plus more to garnish)
  3 oz dried cranberries
  2 oz glazed cherries (plus more to garnish)
2 1/3 cups orange juice
2 tsps rum extract
zest of 1 orange
2 tbsps molasses
2 cups flour
4 tsps baking powder 
1 tsp cinnamon
1/2 tsp allspice

1/4 cup water
1/4 cup sugar
1 tbsp rum (optional)

Begin by mixing your choice of mixed fruit and nuts together in a large bowl. Add the orange juice and rum extract (or rum) and stir together. Cover the bowl with plastic wrap and refrigerate for 24 hours.

Add the orange zest and molasses. Now mix the flour, baking powder, cinnamon and allspice together and stir it into the fruit mixture. The batter will be thick and you'll have to stir well to fully combine everything. Line an 8 X 8" baking pan with parchment paper, leaving some overhang. Spoon the batter in and decorate the top. I used pineapple and cherries, but you do you! You can see that the batter really fills the pan. That's ok!

Bake in a 320°F oven for 2 hours. A cake tester should come out clean. Turn off the heat and leave the fruitcake in the oven for an additional 30 minutes. Cool on rack completely before removing from pan. (This can take a few hours)

While it's still warm, poke a few holes in it with a skewer or your cake tester. Some people like to brush it with rum or brandy but I prefer this glaze. Boil the sugar and water together in a small saucepan for 5-6 minutes. Remove from heat and add 1 tbsp of rum. Then brush over the top of the cake.

Once the fruitcake is completely cooled use the parchment overhang to lift it out of the pan.

Then sit back and admire what you just baked!!

And only slice it when it is fully cooled.

I cut mine in half so it's like 2 loaves. I wrap each in wax paper and foil to keep them fresh and moist.

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