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.
Equipment
- Large mixing bowl
- 6 mini loaf pans,
- Nonstick cooking spray
- Whisk
- Saucepan
- spoon
- Toothpick
Ingredients
- 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
- 1¼ 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
Instructions
- 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 & 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.
Nutrition values
Calories: 250 kcal | koolhydraten: 40 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 20 g