FRUITCAKE

Ingredients

Fruitcake

1300 grams (45.85 ounces) light and dark raisins

500 grams (17.65 ounces) dried cranberries (lingonberries or cherries)

350 grams (12.35 ounces) prunes

350 grams (12.35 ounces) dried apricots

500 grams (17.65 ounces) butter, at room temperature

500 grams (17.65 ounces) sugar, preferably cane

8 eggs (8.00 items), at room temperature

620 grams (21.85 ounces) flour

0.5 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cardamom

0.5 teaspoon ground cinnamon

0.5 teaspoon ground nutmeg

200 grams (7.05 ounces) chopped walnuts

100 grams (3.55 ounces) cognac (or rum) plus additional for soaking

Instructions

Step 1

Hello everyone! We're excited to share an incredible recipe for a super delicious Fruitcake. We hope you'll love it!

Step 2

1. **Preparation of Fruits**: Finely chop the dried apricots and prunes. If the raisins are large, cut them in half. Soak all the dried fruits in 100 grams (3.55 ounces) of cognac for at least overnight, shaking the container every 12 hours and turning it over. Allowing the fruit to soak for a couple of days provides even better results.

Step 3

2. **Cream Butter and Sugar**: Whip the room-temperature butter with the sugar until creamy. Gradually add the 8 eggs, one at a time, blending well after each addition.

Step 4

3. **Prepare the Dry Ingredients**: In a large bowl, mix together the flour, baking soda, ginger, cardamom, cinnamon, and nutmeg.

Step 5

4. **Combine**: Mix the soaked dried fruits with the flour mixture until each piece of fruit is coated. This prevents the fruit from sinking during baking. Stir in the egg-butter mixture until everything is well combined. Ensure that all ingredients are evenly mixed for a consistent texture.

Step 6

5. **Prepare the Baking Pan**: Line a 30x30 cm (11.8x11.8 inches) baking pan with parchment paper and pour the batter into the pan, smoothing the surface with a damp hand. Using a damp hand will help prevent the surface from cracking during baking.

Step 7

6. **Baking**: For a steamer: Preheat to 115°C (239°F) with 90% humidity and minimum fan speed. For a conventional oven: Preheat to 130°C (266°F), place a bowl of water on the bottom tier, and add more water as necessary during baking. Wrap the mold in several layers of parchment paper and cover with foil. Bake for about 5 hours, removing the foil an hour before the cake is done to prevent drying out. The cake should remain moist.

Step 8

7. **Cooling and Soaking**: Once baked, let the cake cool in the oven covered with a towel. After cooling completely, remove from the mold and soak with additional cognac. Wrap in parchment paper, then foil, and store it in an airtight container for at least two weeks. Optimal ripening time is one and a half months, during which you should soak the cake with cognac once a week and turn it over.

Step 9

8. **Serving**: After the ripening period, cut the fruitcake into desired sizes. It can also be baked in two 20 or 22 cm (7.9 or 8.7 inches) diameter molds if preferred for higher cakes.

Step 10

9. **Storage**: A hermetically sealed fruitcake can be stored for a year or longer thanks to the natural preservatives from the spices and alcohol.

Step 11

Bon Appetit!

Servings

Imagine a cozy winter afternoon with a slice of this exquisite fruitcake, paired with a steaming cup of hot cocoa or a strong espresso. The cake’s rich texture and fruity sweetness make it an ideal companion to your favorite warm beverage.

Looking to elevate your dessert game for a dinner party? Serve slices of this fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy addition complements the cake’s dense and moist consistency beautifully.

For a festive touch, consider presenting the fruitcake on a decorative platter with a sprinkle of powdered sugar on top. Add a few fresh berries or a sprig of mint for a pop of color, making it a feast for both the eyes and the palate.

Equipment

Large Hermetically Sealed Container

Perfect for soaking your dried fruits overnight, ensuring they absorb all the delicious flavors. Shake it every 12 hours for optimal results.

Large Mixing Bowl

A key player to combine all your ingredients smoothly. Use a hefty one to prevent spillage and give you room to mix efficiently.

Baking Paper and Parchment

Line your baking dish to prevent sticking. Several layers are recommended to maintain the cake’s moisture.

Steamer or Conventional Oven

Ideal for slow baking your fruitcake to perfection. If using an oven, keep a bowl of water inside to maintain humidity.

Variations

For those who are gluten-sensitive, simply swap out the standard flour with a high-quality gluten-free flour blend. Ensure it contains xanthan gum or add it separately to mimic the elasticity of gluten.

To make this recipe vegan, replace the butter with a plant-based alternative and use a flaxseed or chia seed egg substitute. A good ratio is one tablespoon of ground flaxseed mixed with three tablespoons of water per egg. Let it sit for a few minutes to gel before using.

Faq

Why does my fruitcake always turn out dry?
Ensure you're using enough liquid and keeping the baking environment humid. Also, be cautious about the baking time.
Can I use different types of dried fruits?
Absolutely! Feel free to experiment with various dried fruits but keep the total quantity the same for the correct texture.
How can I tell when my fruitcake is done?
Look for a golden color and a dense texture. A skewer test is less reliable because the cake should remain moist.
Can I make this fruitcake without alcohol?
Yes, you can substitute the cognac or rum with fruit juice, like apple or orange juice. Just know that the preservation period might be shorter.
How should I store my fruitcake?
Wrap it in multiple layers of paper, foil, and cling film, then place it in a sealed container. This allows it to be stored for up to a year.
How often should I soak the fruitcake while it matures?
Soak the cake with cognac about once a week and turn it over to ensure even distribution of the liquid.