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We thought it was time to update this tried and true classic. You no longer have to scrunch up your nose at unnatural red and green "fruits" filling up this classic. Our "Not Your Grandma's Fruitcake" combines the delicious flavors of our sun-dried tropical fruits with the punch of dried cherries and a little orange zest for good measure.
Fruitcake has been a long-standing holiday tradition in many homes around the world, but that doesn't mean we can't improve on a classic! You might be tempted to skip the brandy glaze, but we're here to tell you that would be a mistake! The flavors and sugars from the dried fruit reduced down with the brandy makes an explosion of flavors that tops this fruitcake off perfectly.
This fruitcake recipe make a perfect breakfast treat paired with a cup of coffee or add it to your holiday dessert tray and watch everyone's eyes twinkle with surprise.
1/2 c Jali Fruit Co. dried pineapple (diced)
1/2 c Jali Fruit Co. dried mango (diced)
1/2 c Jali Fruit Co. dried jackfruit (diced)
1/2 c dried cherries
1 c brandy
1/4 c pistachios (chopped)
1/2 c walnuts (chopped)
1/2 c pecans (chopped)
12 T unsalted butter (softened)
1 c light brown sugar
2 t pure vanilla extract
2 T orange zest
Pinch of cinnamon
1-1/2 c All-Purpose flour
1 t baking powder
Turbinado sugar (optional garnish)
1. Preheat the oven to 350°F. Grease a loaf pan with nonstick spray.
2. In a medium-size heat-safe bowl, toss the pineapple, mango, jackfruit and cherries. In a small pot, bring the brandy to a simmer. Pour it over the fruit and let sit for 10 minutes. Drain the fruit, reserving the brandy. Transfer the fruit to another medium bowl and toss with the pecans, walnuts and pistachios. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy (4 to 5 minutes). Add the eggs one at a time, scraping the side of the bowl after each one. Beat in the vanilla extract, orange zest and cinnamon. Add the flour and baking powder. Mix just until combined.
4. Add the fruit-and-nut mixture to the batter and mix to combine. Pour the batter into the prepared pan and smooth the surface. Garnish with a sprinkle of turbinado sugar.
5. Bake until golden and cooked through (2 to 2-1/2 hours.
6. While the cake is baking, bring the reserved brandy to a simmer and reduce to about 1/4 cup. Pour the reduced brandy over the warm cake as soon as it comes out of the oven.
7. Let the cake cool completely before slicing and serving.
Uncut cake will keep for up to two weeks in an airtight container.
Download this recipe and more in the Jalidays Holiday Cookbook downloadable PDF here.