Sunday, December 4, 2022

Nutty Fruitcake

Nutty Fruitcake

You might just be able to win over even the biggest fruitcake haters with this one, as it contains no fluorescent green or red unidentifiable gelled fruit bits. Rather, it is chock full of dried fruits and nuts and then topped with candied fruits and nuts. This is a sophisticated fruitcake, if you can believe it! This recipe makes 6 mini cakes which makes it perfect for gift giving.

Yield: 6 mini cakes

For the Fruitcake:
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 haves, broken into smaller pieces 
1 cup (235 ml) brandy 
4 cups (500 g) all-purpose flour 
2 teaspoons baking powder 
2 teaspoons baking soda 
1/2 teaspoon salt 
1/2 teaspoon ground cardamom 
1/2 teaspoon ground cinnamon 
6 ounces (170 g) plain or vanilla nondairy yogurt 
6 ounces (180 ml) pineapple juice 
1 cup (200 g) granulated sugar 
1 tablespoon (15 ml) pure vanilla extract 
1 teaspoon pure almond extract 
1/2 cup (120 ml) plain or vanilla soy or other nondairy milk 
6 mini loaf tins 
Nonstick cooking spray 

For the Candied Fruit and Nut Topping: 
2 cups (284 g) reserved fruit and nut mixture 
2 tablespoons (28 g) nondairy butter 
1/2 cup (100 g) granulated sugar 
1 teaspoon pure vanilla extract 

In a large mixing bowl, toss together dried fruits and nuts. Pour brandy over the mixture, cover, and let sit overnight. Reserve 2 cups of the mixture and set aside to be used later for the topping. 

Preheat oven to 375°F (190°C, or gas mark 5). Have ready all 6 mini loaf tins, sprayed with nonstick spray. 

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and cinnamon. In a separate bowl, whisk together yogurt, pineapple juice, sugar, vanilla extract, almond extract, and milk. 

Add wet to dry and mix. Fold in fruit and nut mixture.

Divide mixture evenly among the loaf tins. Bake 30 minutes, or until a toothpick inserted into the center comes out clean. 

While the cakes are baking, make the topping. In a saucepan, combine reserved fruit and nut mixture, butter, sugar, and vanilla. Heat over medium-high heat until sugar and butter have completely melted, stirring constantly. Take care not to burn. Remove from heat and set aside. 

Allow cakes to cook completely before spooning an equal amount of topping on each. 

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni