Nutty Fruitcake

This sophisticated fruitcake is a far cry from the traditional! Packed with dried fruits and nuts, topped with candied fruit and nuts, it’s a refined take on an often-misunderstood holiday classic. Perfect for gifting or enjoying during the festive season.
Portions:6
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

Ingrediënten

  • 1 cup 120 g dried cherries
  • 1 cup 160 g dried apricots, quartered
  • 1 cup 160 g raisins
  • 1 cup 120 g dried cranberries
  • 1 cup 120 g dried pineapple
  • 1 cup 170 g dried plums, quartered
  • 4 ounces 112 g pecan halves, broken into smaller pieces
  • 4 ounces 112 g walnut halves, broken into smaller pieces
  • 1 cup 235 ml brandy
  • Nonstick cooking spray
  • 4 cups 500 g all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¾ cup 170 g plain or vanilla nondairy yogurt
  • cups 180 ml pineapple juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup 120 ml plain or vanilla soy or other nondairy milk

For the Candied Fruit and Nut Topping:

  • 2 cups 284 g reserved fruit and nut mixture
  • 2 tablespoons 28 g nondairy butter
  • ½ cup 100 g granulated sugar
  • 1 teaspoon pure vanilla extract

Instructies

  • In a large mixing bowl, toss together the dried fruits and nuts.
  • Pour the brandy over the mixture, cover, and let sit overnight.
  • Reserve 2 cups (284 g) of the fruit and nut mixture for the topping and set aside.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat 6 mini loaf tins with nonstick spray.
  • In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon.
  • In another bowl, whisk together the yogurt, pineapple juice, sugar, vanilla, almond extract, and milk.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the soaked fruit and nut mixture.
  • Divide the batter equally among the 6 mini loaf tins.
  • Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, make the candied topping: In a saucepan, combine the reserved fruit and nut mixture, nondairy butter, sugar, and vanilla.
  • Heat over medium-high heat, stirring constantly, until the sugar and butter have melted.
  • Be careful not to burn the mixture.
  • Once the cakes have cooled completely, spoon an equal amount of topping over each mini cake.

Notes / Tips / Wine Advice:

Serving Tip:
This fruitcake is perfect for gifting! Serve with a hot beverage or enjoy as a holiday dessert.
Wine Advice:
Pair this nutty fruitcake with a spiced red wine like Zinfandel or a glass of port for a festive touch.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 9 g | Fiber: 4 g | Sugar: 20 g | Salt: 0.2 g
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Recipe Category Cake / Dessert
Country International
Holliday: Christmas
Season: Winter
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