I found this recipe for fruitcake in December's Cooking Light. It uses only real apples and pears and some dried fruit, I chose apricots, cherries, and dates, fresh ginger, and orange zest. The cake has a lighter texture than traditional fruitcakes and it has a bit of apple brandy glaze instead of the soak in rum syrup. I loved it.
|6 mini fruitcakes, hot from the oven.|
Instead of one big cake, I made 6 smaller cakes for giving. If you make one big, you need to adjust the cooking time.
1/2 cup dried tart cherries
- 1/2 cup chopped pitted dates
- 1/3 cup golden raisins
- 3/4 cup Calvados (apple brandy), divided
- 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 5 tablespoons butter, divided
- 2 tablespoons canola oil
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar, divided
- 2 large eggs
- 1 large egg white
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange rind
- 2/3 cup low-fat buttermilk
- 1/2 cup chopped peeled Pink Lady apple
- 1/2 cup chopped peeled pear
- 1/2 cup chopped pecans, toasted
- Baking spray with flour (such as Baker's Joy)
- 1. Preheat oven to 350°.
- 2. Combine first 3 ingredients and 1/2 cup brandy in a medium glass bowl. Microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.
- 3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through allspice) in a bowl; stir well.
- 4. Place 4 tablespoons butter, oil, granulated sugar, and 1/2 cup brown sugar in a bowl; beat with a mixer at medium speed until blended. Add eggs and egg white, one at a time, beating well after each addition. Add ginger and orange rind; beat 30 seconds. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in cherry mixture, apple, pear, and pecans.
- 5. Spoon batter into small 6 count Bundt pan coated with baking spray; smooth top with a spatula. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 20 minutes on a wire rack. Remove from pan; cool completely.
- 6. Combine remaining 1/4 cup brandy, remaining 1/4 cup brown sugar, and remaining 1 tablespoon butter in a small saucepan over medium heat; bring to a boil. Cook 2 minutes or until reduced to 1/4 cup, stirring well. Drizzle over cake.
|Mini fruitcakes topped with pecans and dried cherries.|
December 10, 2012 Daylight 3 hours, 59 minutes, 32 seconds Temp. H-2/L -8 ºF