Ingredients
Filling
- 200 milliliters (6.76 ounces) dark rum (or regular rum, tea, or orange juice)
- 150 grams (5.30 ounces) raisins
- 150 grams (5.30 ounces) dried cranberries
- optional: candied fruit to taste
Dough (room temperature ingredients)
- 125 grams (4.41 ounces) butter
- 125 grams (4.41 ounces) sugar
- 125 grams (4.41 ounces) cottage cheese (5-18%)
- 1 egg (large)
- juice and zest of 1/2 an orange
- optional: vanilla seeds to taste
- 300 grams (10.58 ounces) flour
- 1.5 teaspoons baking powder
The glaze
- 50 grams (1.76 ounces) butter
- to taste: powdered sugar
Equipment
- Mixing Bowl
Choose a large, sturdy bowl to handle all the ingredients without spilling. Opt for a bowl with a non-slip base if possible.
- Electric Mixer
An electric mixer will make whipping the butter and sugar a breeze. A stand mixer works best, but a hand mixer can also do the job.
- Silicone Spatula
This is essential for scraping down the sides of the bowl, ensuring every bit of the mixture is included.
- Silicone Brush
Perfect for evenly coating the fruitcake with melted butter right after baking.
- Baking Sheet
A heavy-duty baking sheet lined with parchment paper will prevent sticking and promote even baking.
- Skewer
Use a skewer to check the cake’s doneness. Always keep a few on hand—they’re indispensable!
Instructions
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Servings
This fruitcake is not just a dessert; it's an occasion! 🌟 Slice thick pieces and serve them slightly warmed with a generous dollop of clotted cream for that extra indulgence. You can even pair it with a glass of condensed milk tea or creamy hot chocolate for the ultimate winter treat. 🍫☕
Hosting a winter brunch? Elevate your spread by adding this fruitcake as the centerpiece. Surround it with bowls of fresh berries, mixed nuts, and a drizzle of honey for a sensational sweet platter. 🍇🥜🍯
Feeling fancy? Turn your fruitcake slices into mini trifles with alternating layers of whipped cream, fruit compotes, and a sprinkle of nutmeg. Your guests will be wowed! 😋✨
Variations
Gluten-Free: Substitute regular flour with a high-quality gluten-free flour blend. Ensure to add a binding agent like xanthan gum if your blend doesn't include it. 🍞👍
Vegan: Replace the butter with a vegan butter alternative and use a flaxseed meal mixed with water as an egg substitute. Ensure your sugar is vegan, too! 🌱💚
Faq
- Why is my dough too sticky to work with?
If your dough is too sticky, add small amounts of flour until it reaches a manageable consistency.
- Can I use other types of dried fruit?
Absolutely! Feel free to add or substitute dried cherries, apricots, or any other dried fruits you enjoy.
- How do I store this fruitcake?
Wrap it tightly in plastic wrap and keep it in an airtight container. It can be stored at room temperature for up to a week.
- Can I freeze the fruitcake?
Yes, you can freeze it! Wrap it securely and store it in the freezer for up to three months. Thaw at room temperature before serving.
- What can I use instead of rum?
Tea or orange juice work just as well if you prefer a non-alcoholic version.
- How can I ensure my raisins and cranberries are evenly distributed?
Coat them lightly in flour before folding them into the dough. This helps to prevent sinking during baking.