Classic fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert! This post is sponsored by All-Clad.
Ingredients
Soaked Fruit Mixture:
- 1¼ cups (200 g) dark raisins
- 1¼ cups (200 g) golden raisins
- 2 cups (320 g) mixed unsweetened dried fruit, chopped (note: I like to use equal parts peaches and apricots – pears or apples are other great options!)
- 1 cup (160 g) dried unsweetened black figs chopped
- 1 cup (160 g) dried unsweetened tart cherries chopped
- ¾ cup (120 g) dried unsweetened prunes chopped
- ¾ cup (6 oz; 180 mL) dark rum
Fruit Cake Ingredients:
- 1½ cups (180 g) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon Diamond Crystal kosher salt
- 1 stick (4 oz; 115 g) unsalted butter softened
- ¾ cup (160 g) packed light brown sugar
- 5 large eggs room temperature
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- ½ cup (120 mL) freshly squeezed orange juice
- 1 Granny Smith apple peeled and coarsely grated
- ¾ cup (90 g) slivered almonds (or chopped pecans or walnuts)
- 3 tablespoons (36 g) finely diced crystallized ginger
- one batch soaked fruit mixture see above
- ⅔ cup (100 g) chopped bittersweet chocolate or dark chocolate chips optional
For Storage:
- medium sherry or triple sec for soaking
Decorative Glaze (Optional):
- ¼ cup (72 g) apricot preserves
- ¼ cup (60 mL) water
- whole pecans for garnishing
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