Tuesday, July 17, 2018

A Melt-In-Your-Mouth Holiday Fruitcake

by HomeRearedChef (writer), San Jose, December 06, 2012

This fruitcake is light and delicious!

The “notorious” Heirloom Fruitcake—or “infamous” fruitcake—is the gift that keeps re-gifting. It secretly travels, re-wrapped, from home to home; it has become a “National Treasure!”

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

4 egg-yolks

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!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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8 comments on A Melt-In-Your-Mouth Holiday Fruitcake

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By Barbara MacDonald on December 06, 2012 at 03:30 pm

I must admit although I love to bake I have never made a fruitcake...but this sounds pretty easy actually...and I think I would use rum with it myself...or perhaps some type of brandy ...Thanks Virginia I am saving quite a nice collection of your recipes..hugs...

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By HomeRearedChef on December 06, 2012 at 05:17 pm

And just for liking and saving my recipes, sweet Barbara, I am sending you BIG virtual hugs. :)


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By melanie jean juneau on December 06, 2012 at 11:20 pm

Virginia,There was a need for a good food writer on Broowaha- I was prophetic!! In a few short weeks Virginia, you are one of the most read writers!! hip,hip horray.

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By HomeRearedChef on December 06, 2012 at 11:30 pm

Dear, dear Melanie, I think I am blushing because my face feels hot. Yippeee! I am not a writer of your caliber, not by far, but I know my way around the kitchen. lol!

Yes, Amiga, you invited me to join you here on BrooWaha, and I am grateful and indebted to you. I am also VERY happy to be here. Thank you!!!! :)

Mucho love and BIG virtual hugs to you.

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By souschef on December 07, 2012 at 01:44 am

I am almost afraid to admit that I ENJOY a good fruitcake. I think it must be heriditary because my mother liked these sort of cakes also. Currently it is En Vogue to not like fruitake so I risk ostracising myself here. Anyway, when they are bad, they are awful, but when they are good they can be wonderful!

This one has my attention!

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By HomeRearedChef on December 07, 2012 at 01:49 am

Souschef, I really think you will like this one. I used to HATE fruitcakes, until I began making my own. Now it's a whole different story. :)

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By Angie Alaniz on December 07, 2012 at 10:24 pm

Virginia ever seen the fruitcake lady give a cooking class to Jay Leno and Tom Cruise?

Here you go:

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By HomeRearedChef on December 08, 2012 at 01:46 am

No I had never seen that, Angie, but now I have. Hubby and I watched it together and it was hilarious! Thank you!!!

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