A wonderful mix of all my fruitcake recipes! So incredibly easy and delicious! It can be eaten at any time and not just for Christmas!
I usually have many dried fruits and nuts at home, and sometimes I need to use them before they get spoiled or too old. I store everything in the freezer or fridge and sometimes need to make room for something else. Looked at all my old recipes for fruitcake, and this was the result of the mix.
This cake needs a mold that can hold 2-liters in volume or (4,23 US pint). I doubled the batch and used a 2 liter (4,23 US pint) and a 1.5-liter (2,11 US pint)) mold, which was just perfect. At the end of this post, you will find the recipe that will be suitable to use in a form with a volume of 2,11 US pint (1,5 liter).
As the cake contains butter and eggs, it is advantageous if you store it in the fridge.
From here on, I will only write the amount in grams – I always make a mess when converting; you might be better at that than I am :))
The brilliant thing is that you can actually mix in the dried fruits that you like and you happen to have at home; the main thing is that you use 280 – 325 grams of dried fruit.
Here is my combination:
100 grams of dried and chopped figs
45 grams of dried and chopped prunes
65 grams of dried cranberries
50 grams of candied orange peel
65 grams of dried and chopped apricots
It turned out to be a total of 325 grams of dried fruit.
About the nut: take what you have at home. I used 200 grams of nuts, half pecans, and half toasted almonds; Chop the nuts coarsely.
I also use both Rum and squeezed orange juice – but if you do not have Rum at home, it will work just as well with orange juice.
Had no oranges at home but ground dried orange peel, which I took a hefty teaspoon of. Also, used ready-made orange juice; it is essential to use your imagination and not follow all recipes. 😊
Ingredients for two cakes (Total volume 3,5 liters or 6,34 US pint)
280 – 325 grams of dried fruit
1 – 2 oranges (grated peel and juice)
150 grams of Rum
150 gram of orange juice
200 grams of soft butter
450 grams of caster sugar
200 grams of nuts
480 grams all-purpose flour
2 tsp baking powder
2 tsp ground Seville orange peel
- Chop all dried fruit into smaller pieces, pour it into a big bowl, pour over the rum, squeeze orange juice, cover, and let it stand and soak for about 24 hours.
- Take out the butter well in advance so that it is room temperature; the same applies to all the ingredients in the cake.
- Measure everything so that you do not miss anything; it’s elementary to do!
- Set the oven to 347 ° Fahrenheit, or if you have a convection oven 302 ° Fahrenheit,
- Mix butter and sugar and whisk it until you get a smooth and soft mass.
Add one egg at a time and whisk or let the machine run for about 2-3 minutes.
- Mix the nuts, the fruit mixture in the flour together with the baking powder and ground Seville orange peel.
- Add it, with the rest and make sure everything is mixed well. I missed it myself, poured in the flour first, and then realized that I should have mixed the fruits and nuts with the flour. It is not a disaster, in other words.
- Pour it into a greased pan containing 2 liters and bake for 70 minutes. Test the cake with a stick – if the cake is not dry, you can leave it for a while longer.
If you want to decorate your cake, you can whip 200 grams (7,05 oz) of Philadelphia cheese with 60-gram (2,11 oz) icing sugar and 2 tablespoons orange juice; spread it on the cake and let it set in the refrigerator. If you happen to have candied orange peel, you can also use that as decoration. Let the imagination flow.
Ingredients for one cake Total volume 2,11 US pint or (1,5 liter).
140 grams of dried fruit
1 orange (grated peel and juice)
65 grams Rum
65 grams of orange juice
170 grams of butter (soft)
190 grams caster sugar
205 grams of eggs
85 grams of nuts
1 tsp baking powder
1 tsp ground Seville orange peel