Family Favorite Fruitcake
This fruitcake tastes rich, full of fragrant of dried fruits, rum and butter. It rises very well, with fluffy texture inside and crispy surface.
Servings: 1 loaf
Ingredients
- 200 grams (7 ounces) dried fruits (dried grapes, cranberries, cherries, apricot)
- 70 milliliter (2.4 ounces) rum
- 200 grams (7 ounces) unsalted butter , melt
- 150 grams (5 ounces) sugar
- 3 big eggs (or 4 small ones)
- 50 grams (2 ounces) orange peel
- 50 grams (2 ounces) walnuts , chopped (or pecan)
- 220 grams (7.8 ounces) cake flour
- 1 teaspoon dry yeast
Instructions
- Add dried fruits and rum into a air tight container, mix well and cover. Marinate in fridge overnight.
- Preheat oven to 170 degrees C. Grease a loaf pan with butter, dust with flour and set aside.
- Add butter and sugar into a big bowl, mix well with mixer under low speed.
- Add eggs and continue to mix under medium speed, till the mixture slightly risen and becomes fluffy.
- Add in marinated dried fruits, orange peel and walnuts, mix well with a spatular.
- Sift in flour and add dry yeast, mix again with spatular.
- Bake in middle rack for around 70 minutes, until the surface turns golden brown and a chopstick comes out clean if inserted into the cake. During the baking, check on the fruit cake for a few times. If the surface starts to turn dark but the cake is not cooked yet, cover the loaf pan with lid or aluminum foil to avoid burning.
- Place the fruitcake on a cooling rack and slice to serve after completely cooled down.
- Store the fruitcake in a air tight container under room temperature for about 1 week.
Nutrition
Serving: 91g, Calories: 302kcal, Carbohydrates: 30.2g, Protein: 4.9g, Fat: 17.4g, Saturated Fat: 9.1g, Cholesterol: 82mg, Sodium: 115mg, Potassium: 92mg, Fiber: 2g, Sugar: 13.4g, Vitamin A: 10IU, Vitamin C: 13mg, Calcium: 2mg, Iron: 7mg