Fruitcake Also Known As Barb Snuttierthana Fruitcake
Indulge in the timeless allure of "Fruitcake Also Known As Barb Snuttierthana Fruitcake," a rich and festive masterpiece brimming with flavor. This holiday favorite is packed with an irresistible medley of dried apricots, figs, golden and dark raisins, candied citrus peels, and dates, all soaked in rum for a luxurious moistness and depth. Warm spices like cinnamon, nutmeg, and cloves mingle with buttery goodness, while chopped pecans and walnuts add a delightful crunch. Whether you enjoy it fresh or aged with a splash of brandy for extra indulgence, this fruitcake is the perfect centerpiece for your celebrations. Ideal for gifting or serving with a dollop of whipped cream, this recipe promises to elevate your holiday dessert game.
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Recipe Information
Ingredients
- 1 cup dried apricots
- 1 cup dried figs
- 1 cup golden raisins
- 1 cup dark raisins
- 0.5 cup candied orange peel
- 0.5 cup candied lemon peel
- 1 cup chopped dates
- 0.75 cup rum
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 1 cup pecans, chopped
- 1 cup walnuts, chopped
- 0.5 cup brandy (optional, for soaking finished cake)
Instructions
In a large bowl, combine dried apricots, dried figs, golden raisins, dark raisins, candied orange peel, candied lemon peel, and chopped dates.
Pour the rum over the fruit mixture, stir well, and let sit for at least 4 hours, preferably overnight, to allow the fruit to absorb the liquid.
Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23 cm) loaf pan with parchment paper.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the soaked fruit mixture along with any remaining rum, ensuring the fruit is evenly distributed throughout the batter.
Fold in the chopped pecans and walnuts.
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
If desired, brush the cooled cake with brandy and wrap it in cheesecloth. Store it in an airtight container in a cool place, brushing with additional brandy weekly to maintain moisture and enhance flavor.
Slice and serve the fruitcake plain or with a dollop of whipped cream for a festive treat.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 106.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
