The “Fruitcake” has been given a unfairly labeled; it has been called a doorstop, a brick, a paperweight; it is said that it is easier to cut it with a chainsaw than a knife. But perhaps they couldn’t think of a better gift to give; and perhaps this one promises to be surprisingly delicious. But only a wee sample, given a [fair] chance, will tell for sure!
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe makes one regular size Bundt cake.
STEPS 1 (fruit):
4 cups (total) mixed dried fruit of choice, chopped
1 cup Amaretto or liqueur of choice
Combine chopped fruit and liqueur in a bowl, cover tightly and let sit on the counter overnight and up to 24 hours. (Stir the fruit once or twice in-between.)
STEPS 2 (cake):
Take the middle rack out of the oven and preheat to 350 degrees, and then generously butter and lightly flour a regular size Bundt pan; set aside.
4 egg-whites, beaten to stiff peaks (do not overbeat)
1/4 teaspoon cream of tartar
1 cup butter, softened at room temperature
1 cup golden-brown sugar, packed
1/2 cup heavy whipping cream
1 tablespoon vanilla extract
Note: Mix dry ingredients (below) together and have ready.
1½ cups all-purpose flour
1 tablespoon baking powder
1 (3.4-oz) box lemon instant pudding
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1 teaspoon nutmeg
Pinch of salt
Soaked fruit with liqueur from steps 1
1½ cup pecans (measured whole), lightly toasted and coarsely chopped
- In a very dry bowl, with very clean and dry beaters, beat the egg-whites with cream of tartar to firm peaks; and set aside.
- In a large bowl, with beaters on medium speed, beat egg-yolks through vanilla until light and fluffy, about 3 minutes; set aside.
- With a spatula add 1/3 of the flour mixture and incorporate well.
- Add the fruit mixture and nuts and 1/2 of the flour mixture left and blend well.
- Add the rest of the flour mixture and blend very well.
- Gently fold the beaten egg-whites to the fruit batter and incorporate well.
- Pour the batter evenly into the prepared Bundt pan.
- Put the rack back in the oven; place the Bundt pan in the center, and lower the temperature to 325 degrees. Bake the cake for about 1-hour and 15-minutes (more or less) or until toothpick comes out clean when inserted in the middle.
- Allow the cake to cool on a wire rack for 15 minutes before inverting.
Enjoy with a glass of milk, a cup of coffee or tea, or alongside a glass of port.
Cook with heart; eat with gusto. Buen Provecho!