Chef Monte’s Old-South Fruitcake
In this recipe, I eliminated the candied fruits in favor of dried fruits, as I believe them to be more palate pleasing.
Recipe makes on 10-inch tube or bundt cake; two 9-inch x 5-inch loaves
- 1/2 cup pecans, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup almonds, sliced
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/2 cup dried apricots, quartered
- 1/2 cup dried prunes, quartered
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup dried apples
- 1/2 cup pineapple tidbits, drained
- 3 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 6 eggs, beaten until frothy
- 1-1/2 cup dark brown sugar
- 1/3 cup bourbon, rum or sherry
- 3/4 cup butter, melted
- 1/4 cup molasses or sorghum
- 2/3 cup orange juice
Prepare one 10” tube pan or two 9”x5” loaf pans by oiling and lining with parchment or waxed paper.
In a large bowl, combine the dry ingredients. Add the fruit and nuts and toss to coat each piece.
In a separate bowl, beat the eggs until frothy and gradually add the brown sugar. Mix until sugar is dissolved. Add the rest of the wet ingredients and blend well.
Add wet ingredients to the flour/nut/fruit mixture and stir until well combined. The batter will be stiff and overwhelmed with fruit.
Fill prepared pans no more than 3/4 full. Bake for 2-1/2 to 3 hours at 275°F. Cake is done when a knife inserted into the middle comes out clean.