Food – Festive Fruitcake with a twist

Get into the holiday spirit with this delicious fruit cake recipe from chef Lynn Crawford as seen on the Marilyn Denis show.  fruitcakeI love fruit and I love cake – but not traditional fruitcake. This is a different take on the regular dried fruit variety which I’ve never grown accustomed to.  This version is much nicer.

Christmas Spice & Fruit Cake                                                                                    (makes 1 10″ cake)

14 Tbsp. unsalted butter, plus more for pan

1 3/4 cup brown sugar

1/2 cup dried pears, finely diced

1/2 cup dried apricots, finely diced

1/4 cup raisins

1/4 cup sundried cranberries

*1/4 cup of finely chopped candied ginger (optional, my choice)

1/4 cup of candied orange rind, finely chopped

1/4 cup walnut pieces, lightly toasted

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp ground ginger

1/8 tsp. ground cloves

3 large eggs

2 tsp. pure vanilla extract

3/4 cup milk

Method:

1. Preheat oven to 350 degrees F.  Butter a 10-by-2 inch round cake pan.  Line the bottom with parchment paper and butter parchment.  Set aside.

2. In small saucepan over medium heat, melt 6 Tablespoons butter with 3/4 cup brown sugar.  Cook, stirring occasionally, until mixture is combined and bubbling, about 5 minutes.  Pour into prepared pan and swirl to cover bottom evenly.  Let cool completely. Sprinkle the dried fruit and walnut evenly onto the bottom of the pan.

3.  In a medium bowl, sift together flour, baking powder, salt, cinnamon, ginger and cloves.  In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons of butter until smooth.  Add eggs one at a time, beating until combined after each addition.  Beat in vanilla.  Add flour mixture in three batches, alternating with the milk and beginning and ending with the flour.  Set aside.

4. Pour batter to the prepared pan and bake until done, about an hour.  Test with a cake inserter in the middle to make sure it is not still wet.  Transfer to a wire rack; let cool in pan 20 minutes before inverting onto a serving plate.

Top with Vanilla Nutmeg Cream:

2 cups 35% cream

1/2 cup icing sugar

1/4 tsp. nutmeg

1 tsp. vanilla extract

Mix cream and sugar in a large bowl and whit until peaks form.  Fold in nutmeg and vanilla.

If you make it let me know how you like it.

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