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.
4ounces112 g pecan halves, broken into smaller pieces
4ounces112 g walnut halves, broken into smaller pieces
1cup235 ml brandy
Nonstick cooking spray
4cups500 g all-purpose flour
2teaspoonsbaking powder
2teaspoonsbaking soda
½teaspoonsalt
½teaspoonground cardamom
½teaspoonground cinnamon
¾cup170 g plain or vanilla nondairy yogurt
1¼cups180 ml pineapple juice
1cup200 g granulated sugar
1tablespoon15 ml pure vanilla extract
1teaspoonpure almond extract
½cup120 ml plain or vanilla soy or other nondairy milk
For the Candied Fruit and Nut Topping:
2cups284 g reserved fruit and nut mixture
2tablespoons28 g nondairy butter
½cup100 g granulated sugar
1teaspoonpure 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.