Thursday, December 27, 2012

Kitchen Baking - Quick and Easy (Gingerbread) Holiday Fruit Cake

After years of dislike, fruit cake is growing on me. I'm no expert but I like the kind with more nuts than the colored fruit. And a strong sense of liquor is a benefit. It isn't easy finding a range of fruit cake choices at the market. As such, I figured I might try my hand at baking a fruit cake.

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:

The starting ingredients

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

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