Professional Baker Teaches You How To Make FRUIT CAKE!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits add more flavor and nutrients.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

Dice the candied orange peel after draining the syrup.

Soak the dried fruits: 1 cup raisins, 1 cup dried cranberries, 0.5 cup dried currants, 0.5 cup dried cherries, 1 cup pitted prunes, and 1 cup diced candied pineapple in a mixture of 1 cup brandy or sherry and 0.5 cup orange juice for at least overnight, up to three days.

In a mixing bowl, cream together 1 cup unsalted butter and 1 cup packed dark brown sugar until light and fluffy.

Add 3 large eggs one at a time, mixing well after each addition.

Blend in 0.75 cup ground almonds until combined.

Sift together 2 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.25 teaspoon salt; add to the batter all at once and mix until blended.

Fold in the soaked dried and candied fruits and 1 cup chopped pecans.

Grease two 9-inch round cake pans and spread the batter evenly into the pans, leveling the tops.

Preheat the oven to 300 degrees Fahrenheit and bake for 2 to 2.25 hours, or until a skewer inserted comes out clean.

While the cakes are still hot, brush them generously with 0.5 cup brandy, using about half (0.25 cup) for the first basting.

Allow the cakes to cool completely before basting two more times with brandy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens