Easier Fruitcake
Ingredients
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¼ cup chopped dried figs
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½ cup finely chopped dates
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¾ cup raisins
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½ cup golden raisins
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½ cup dried cranberries
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candied fruit and peel mix
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1 cup dark rum
Tools
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stand mixer
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strainer
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parchment paper
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medium bowl
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wooden spoon
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measuring cups
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measuring spoons
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spatula
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small bowl
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pastry brush
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liquid measuring cup
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loaf pan
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paring knife
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cooling rack
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plastic wrap
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June Oven
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Preferences
Soak the fruit and peel
In a medium bowl, stir together the dried fruit and candied peel with the rum or apple juice. Cover the bowl and allow the fruit to hydrate at room temperature overnight, up to 12 hours. Alternatively, microwave the fruit and liquid together for 90 seconds, cover, then rest at room temperature for 1 hour.
¾ cup raisins
½ cup golden raisins
½ cup dried cranberries
½ cup finely chopped dates
¼ cup chopped dried figs
1 cup dark rum
medium bowl
measuring cups
liquid measuring cup
plastic wrap
candied fruit and peel mix
wooden spoon
Preheat the June Oven
When ready to cook, use the button below to preheat the June Oven to 300°F with the shelf in the bottom position.
June Oven
Grease and line the pan
Spray the interior of the 9” x 5” loaf pan with cooking spray. Press the parchment in it so the two long sides of the pan are covered and there is some overhang on those long sides. Set aside.
nonstick cooking spray
loaf pan
parchment paper
Drain the fruit and reserve the liquid
Set a strainer over a liquid measuring cup or small bowl and pour the fruit and rum or juice mixture through it. Use a spatula to gently press excess moisture out of the fruit. Measure the soaking liquid and add enough rum or juice to end up with ½ cup of liquid. Set aside.
strainer
small bowl
spatula
Cream the butter and sugar
In the bowl of the stand mixer fitted with a paddle attachment, or in a large bowl if using a hand mixer, combine the butter and the sugar. Mix on medium speed for about 5 minutes, until the mixture is very light in color and fluffy. Scrape down the bowl.
stand mixer
½ cup unsalted butter
1 cup dark brown sugar
Add the remaining liquid ingredients
Decrease the speed to medium-low and add the eggs one at a time, incorporating the first before adding the next. Scrape down the bowl again. Beat in the molasses and 4 tablespoons of the reserved soaking liquid until the batter is mostly smooth. Reserve the remaining soaking liquid and set aside. The batter may appear curdled.
2 large eggs
3 tablespoons molasses
fruit and peel mix soaking liquid
measuring spoons
Add the dry ingredients
Stop the mixer and scrape down the bowl. Add the flour and cocoa powder, if using. Add the baking powder, salt, cinnamon, ginger, allspice and nutmeg, or the 2 teaspoons pie spice to replace the other spices, then mix on the lowest speed just until combined.
1½ cups all-purpose flour
1 tablespoon cocoa
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Add the fruit and nuts
Add the drained fruit mixture and walnuts and mix again on the lowest speed until just combined. Remove the bowl from the mixer, if using a stand mixer, and gently fold the batter with a spatula until everything is evenly incorporated with no very wet or very dry streaks.
1 cup walnuts
Fill the loaf pan
Pour the batter in the prepared loaf pan and use a spatula to gently smooth the top.
Bake the fruitcake
Place the loaf pan on the bottom shelf of the oven. Bake the fruitcake 2 hours hours and 15 minutes, until a toothpick comes out clean when inserted near the center and the top springs back when gently poked with a fingertip. June will notify you when the fruitcake is ready. If desired, follow on-screen instructions to continue cooking.
Cool, unmold and soak the cake
Remove the pan from the oven and transfer to a cooling rack. Allow the cake to cool in the pan 10 minutes, then run a paring knife on the sides without the parchment to loosen the cake and use the sling to carefully lift the cake out of the pan. Set the cake in the parchment on the cooling rack. Using a pastry brush, brush the cake all over with the liquid, turning it carefully to brush all sides.
cooling rack
paring knife
pastry brush
Serve
Once completely cool, slice and serve the cake. For even better flavor and texture, wrap the cake tightly in plastic and brush every other day with additional rum or juice, if desired, up to 6 weeks. The cake will stay moist and keep well in a dark place at room temperature if wrapped well and brushed with additional liquid.
