What is the Generous Fruitcake Recipe?Updated 2 years ago
Recipe for Generous Fruitcake
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
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