Ingredients
- Soaked Fruit
- 1 cup dried apricots
- 1 cup unsweetened tart cherries
- 1 cup raisins
- 1/2 cup dates
- 1 cup hot apple cider
- Cake
- 8 tablespoons (1 stick) butter, room temperature
- 1/2 cup brown sugar, packed
- 2 eggs room temperature
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup apple cider (leftover from soaked fruit)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 3/4 teaspoon kosher salt
- 1/4 cup crystalized ginger
- 1/2 cup Diamond of California Chopped Walnuts
- 1/2 cup Diamond of California Chopped Pecans
- 1/2 cup dark chocolate, chopped (optional)
- soaked fruit
- Glaze
- 2 tablespoons + 1 teaspoon sugar
- 2 tablespoons water
- 1 tablespoon + 1 teaspoon rum or bourbon, optional
- Diamond of California Pecan Halves for topping
The Steps
- Fruit: In a mixing bowl, combine the dried fruits and hot apple cider. Stir to combine and gently press the fruit into the liquid with the back of a spoon. Let rest for 1 to 2 hours, stirring periodically. The dried fruit should soak up most of the liquid.
- Cake: Preheat the oven to 300F. In a mixing bowl, beat softened butter and brown sugar together until light and fluffy. Beat each egg one at a time. Add lemon juice, vanilla extract and 1/4 cup apple cider that is leftover from soaked fruit mixture. If not enough liquid is left over, top off with fresh apple cider.
- In another bowl, whisk together the dry ingredients (flour through salt). Add dry ingredients to wet ingredients and stir to combine. Add the remaining cake batter ingredients; folding in the nuts, ginger, chocolate and soaked fruit.
- Grease a 9” round cake pan or springform pan with cooking spray. Line the pan with parchment paper for easy removal after baking.
- Bake the nut and fruit cake for 75-85 minutes or until the top is golden brown and a toothpick comes out clean or with few crumbs. Let cool in the pan for at least 10 minutes before removing. Let cool before glazing.
- Glaze: Prepare a simple syrup by heating water, sugar and rum. You can do this in a small saucepan or microwave at 15-second intervals. Stir until the sugar is dissolved. Use a pastry brush to thoroughly brush the glaze onto the top and sides of the cake. For an alcohol-free glaze, replace rum or bourbon with more water.
- Decorate: Arrange pecan halves on top of the glazed cake, creating a border. Glaze the pecans with any remaining simple syrup. Store covered at room temperature for up to 2 weeks.
RECIPE CONTRIBUTED BY @BAKEDABUNDANCE