For my first fruit cake attempt I took the easy route and used a gingerbread cake mix. (Betty Crocker to be exact.) I also bought the candied fruit already to go. I don't know what it takes to candy fruit but it probably isn't a quick process.
I figured I needed to limit the amount of cake mix so the fruit cake wouldn't be cake-y. My aim was to use a 9"-inch round pie pan. My trial-by-baking recipe is loosely as follows:
- Mix 1 cup candied with 1/2 cup almonds and 1/2 cup pecans. Pour 1 cup rum over fruit and nut mixture. Mix well and let sit for several hours, stirring occasionally.
- I measured out and used half of the gingerbread box mix and cited ingredients into a mixing bowl.
- I spiked the mix with 2 teaspoons cinnamon and 1/4 cup molasses. And 1 cup flour.
- Add fruit and nut and rum mixture to batter and hand mix.
- Pour into greased 9" round pan.
- Bake at low heat (250 degrees) for 2 hours or so. Checking to see when the center is cooked. Use the toothpick method to check.
The results... fruit cake was good and edible. I think it needs to age a little. Some might say to pour more run (or brandy) over the cooked cake a few times for a few days or weeks. In any case, I'll certainly try another fruit cake again.
Photos of the process:
|Basting in rum|
|Halving the ingredients|
|Egg meet mix|
|Spiking with extra spices|
|Some flour to dry out the mix|
|Turning in the fruit and nuts|
|Ready for oven|
|Out of oven|
|Results for first attempt: not great, not bad|