The Generous Fruitcake Recipe

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Most fruitcakes are heavy with lots of strangely colored dried fruits. This fruitcake has only fruit that we really like.  It can be adapted to include (or exclude) whatever fruits you like. Makes two 1 ½  lb fruitcakes.

Ingredients

1 ¼  cups
chopped dried Calimyrna figs
(about 6 oz)


4 ½  cups
chopped dried fruits, best quality, organic / local wherever possible. Here's what we like:
½  cup     dates

1  cup       candied pineapple

1  cup       dried apricots

½  cup      dried cherries

½  cup      dark raisins

1  cup       golden raisins


½  cup
light rum



1 ½  cups
unsalted butter, room temperature
(3 sticks)


1 ½  cups
white sugar



1  cup
packed brown sugar



8
large eggs



1 tbsp
pure vanilla extract



1  tsp
baking soda



½  tsp
salt



3  cups
all purpose flour



1 ½  cups
pecans, toasted

Instructions

The day before

Chop the dried fruits in good-sized pieces.
Combine dried figs, mixed fruits, golden raisins, and rum in large bowl.
Cover and let stand at room temperature overnight, stirring occasionally.

Make the cake

Preheat oven to 325°F.
Butter baking pans or forms.
Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
Beat in eggs 1 at a time, then vanilla, baking soda and salt.
Stir in flour in 4 additions.
Stir in pecans, dried fruit mixture and any soaking liquid from bowl.

Bake the cake

Divide batter among prepared pans. Place pans on baking sheet and place on center rack of oven.
Bake until tester inserted into center of cakes comes out clean, about 1 hour 20 minutes.

Finishing

Cool cakes completely in pans on racks.
Wrap in plastic or aluminum foil.
Let stand at least 1 day and up to 3 days at room temperature.
Wrap in cheesecloth, and if you wish, baste with liqueur of your choice.

Storage & Serving

Store several weeks at room temperature or months in a refrigerator
Serve at room temperature
If the cake becomes dry, use a pastry brush to brush the outside of the cake with brandy

If this all sounds too-complicated given all the other things you have to do during the holidays, let us do the work.   The Beekman 1802 Generous Fruitcake is available every year from Nov 1 – Jan 1.  Click here for more details.

To see Josh put this recipe all together, click here