- Level: Easy
- Total: 3 hr 30 min (includes cooling time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 525
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 44 g
- Protein
- 8 g
- Cholesterol
- 94 mg
- Sodium
- 282 mg
Fruitcake gets a bad rap, and usually it's deserved. After all, there are so many out there that are sooooo dry and dense. But cousins, you really need to try this recipe. It's studded with sweet dried fruit and soaked in a sticky sweet apricot-rum glaze. I guarantee it'll change your idea about the festive cake.
- Level: Easy
- Total: 3 hr 30 min (includes cooling time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 525
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 44 g
- Protein
- 8 g
- Cholesterol
- 94 mg
- Sodium
- 282 mg
Ingredients
Fruitcake:
Apricot-Rum Simple Syrup:
Directions
- For the fruitcake: Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan and line with parchment paper, allowing 2 inches to hang over 2 sides to use as handles for lifting out the cake once it’s cooked.
- Combine the dried apricots, dried cherries, dried pineapple, pecans and candied orange peel in a medium bowl. Measure out 1/3 cup flour, then add 2 tablespoons of it to the dried fruit and toss to coat well. Sift the rest of the flour in the measuring cup plus the remaining 1 1/3 cups flour with the baking powder and salt into a bowl and set aside.
- Place the sugar, cream cheese and butter in the bowl of a heavy duty stand mixer fitted with the paddle attachment and beat until creamy, 3 to 4 minutes. Add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla. Fold in the flour mixture until almost fully incorporated. (Be careful not to overmix. A few streaks of flour should remain in the batter.) Fold in the dried fruit mixture, stirring until no streaks of flour are visible.
- Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 30 minutes. Let the cake cool in the pan for 5 minutes.
- For the apricot-rum simple syrup: Meanwhile, combine the apricot preserves, boiling water and rum in a small bowl, whisking until combined. Brush the warm cake thoroughly with the apricot-rum simple syrup. Let the syrup soak into the cake for 15 minutes before removing the cake from the pan to cool completely on a wire rack.
- Garnish with candied orange slices and cherries, if desired.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
