Recipe: Very Fruity Mini Whiskey Fruitcakes
These fruitcakes are for those who like the intensity of a boozy, fruit-laden fruitcake
Ingredients
Very Fruity Mini Whiskey Fruitcakes
- 2 cup raisins
- 1 cup pitted dates, chopped
- 1 cup dried apricots, chopped
- 1 cup dried figs, chopped
- 1 cup dried cranberries, chopped
- 1 cup almonds, sliced
- 1 cup pecan halves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup whiskey, plus extra for brushing
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 whole orange
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 1 tbsp vanilla extract
Makes: 12 mini fruitcakes
Prep time: 4 hours
Cook time: 40 minutes
Total time: 4 hours, 40 minutes
Very Fruity Mini Whiskey Fruitcakes Cooking Directions
Stir the raisins, dates, apricots, figs, cranberries, almonds, and pecans with the cinnamon, ginger, cloves, and nutmeg, and stir in the whisky. Cover and let sit for at least 4 hours, up to a day.
Preheat the oven to 300°f (150°c) and grease twelve 2¼ x 4 x 1¼ -inch (5.5 x 10 x 3 cm) mini loaf pans. Sift the flour, baking powder, and salt over the fruit, and stir until incorporated.
Cut the orange into quarters, remove seeds, and purée in a food processor (peel and all) with the brown sugar. Add the eggs and vanilla, and purée. Pour this over the fruit and stir until blended. Spoon and pack the batter into the prepared pans.
Bake the fruitcakes for about 40 minutes, until a tester inserted into the centre of the cake comes out clean. Brush the fruitcakes with a little whisky while in the tins, then cool completely. Remove the cakes from the tins and brush 2 more times with whisky before wrapping to store.
The cakes should sit for 5 days before eating, and can store for up to 4 weeks.
Back to Baking by Anna Olson (Whitecap, 2011)
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