Quick Fruitcake
This delicious Quick Fruitcake has everything a Christmas cake should have, from flavour to texture, aroma, and colour.
Ingredients
For The Cake
- ¾ cup Red Glace Cherries, Roughly chopped
- ½ cup Mixed peels, See Notes
- ½ cup Dried currants
- ½ cup Dried Apricot, Roghly Chopped
- ½ cup Golden raisins, Roughly chopped
- ½ cup Dark Rum, Or Brandy
- ½ cup Orange juice
- 1 cup Butter, Room temperature
- ½ cup Dark brown sugar, Packed
- ½ cup Granulated sugar
- 2 cups All-purpose flour, Spooned and levelled
- 1½ teaspoon Ginger
- ½ teaspoon Cinnamon
- ¼ teaspoon Clove
- ½ teaspoon Salt
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 cup Walnut
- 1 cup Pecans
- ¾ cup Almond, Silvered and Chopped
- 4 Eggs, Room temparature
- 2 teaspoon Vanilla extract
For The Brushing
- ⅓ cup Dark rum , Or Brandy
- ⅓ cup Apricot jam
For The Glaze
- 1½ cups Powdered sugar
- 2-3 tablespoon Milk
- 1 tablespoon Orange juice
Instructions
Prepare The Fruit Mix
- Halve the Red Glace Cherries, dry Apricots, and Golden Raisins and soak them with the currants and peels mix in the Rum and orange juice. Microwave the mixture for 30 seconds, stir and microwave for another 30 seconds. Cover the bowl and let it sit on the counter for two hours.¾ cup Red Glace Cherries, ½ cup Mixed peels, ½ cup Dried currants, ½ cup Dried Apricot, ½ cup Golden raisins, ½ cup Dark Rum, ½ cup Orange juice
- Place the chopped pecans and walnuts with sliced almonds on a baking sheet and toast for 8-10 minutes until slightly golden. Keep an eye on them. Nuts burn very quickly.1 cup Walnut, 1 cup Pecans, ¾ cup Almond
- Preheat the oven to 325F, and generously butter a 10-cup Bundt cake pan, flour it completely and set it aside. I would like to use a Bundt pan due to the cake's density. Using a fluted pan allows the heat to go all through the cake and bake it properly.
- Use the paddle attachment or hand mixer to beat the room-temperature butter with granulated and brown sugar until all is creamy and combined.1 cup Butter, ½ cup Dark brown sugar, ½ cup Granulated sugar
- Add the eggs, one at a time and beat after each addition. Add vanilla extract now.4 Eggs, 2 teaspoon Vanilla extract
- Sift all dry ingredients, including spices and add them to the above mixture. Gently Mix the dry ingredients and stop mixing when there is no trace of dry ingredients.2 cups All-purpose flour, 1½ teaspoon Ginger, ½ teaspoon Cinnamon, ¼ teaspoon Clove, ½ teaspoon Salt, ¾ teaspoon Baking powder, ¼ teaspoon Baking soda
- Add the soaked fruit, including any juice and nuts, and mix. Scoop the batter into the prepared pan and smooth out the surface.
- Bake it for 55-60 minutes. Let the cake sit in the pan for 15 minutes.
Brush The Cake
- Poke the cake with a skewer. Brush the entire top of the cake with dark Rum. Flip the cake on a cooling rack and poke the other side of the cake with a skewer. Dab the cake with the remaining Rum.⅓ cup Dark rum
- Place ½ cup of Apricot jam in a saucepan and warm it on medium heat until it is liquid and spreadable. Run it through a strainer and collect the liquid. Brush the entire cake with the apricot jam. Let jam set on the cake for an hour.⅓ cup Apricot jam
Prepare The Glaze
- In the meantime, prepare the frosting by mixing the powdered sugar, milk, and orange juice. Pour the frosting on top of the cake and let the frosting run down. You can direct the frosting with a spoon or small spatula.1½ cups Powdered sugar, 2-3 tablespoon Milk, 1 tablespoon Orange juice
Notes
See the post for the mixed Peel you can prepare. If you cannot find Mixed Peels, add one tablespoon of orange zest and one tablespoon of lemon zest.
Nutrition
Calories: 687kcalCarbohydrates: 86gProtein: 10gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 115mgSodium: 360mgPotassium: 391mgFiber: 5gSugar: 39gVitamin A: 959IUVitamin C: 9mgCalcium: 104mgIron: 3mg
Tried this recipe?Let us know how it was!