This is a very busy time of year for those, who like myself, are the chefs of the family. We are busy reviewing our notes from last year, making our checklists, procuring the ingredients and developing our timelines. Because it is at the top of my timeline, I present a recipe for California Inspired Christmas Fruitcake.
Baking a fruitcake before Thanksgiving? Yes! Baking a fruitcake now is necessary because it needs many weeks to mature. Part of the maturing process for the fruitcake is called “feeding.” Alcohol, such as brandy, is poured over the cake and allowed to soak in. After the alcohol evaporates over 10 to 14 days, the process of feeding is repeated until the fruitcake is ready to serve.
The start to finish time for this fruitcake is two to three months. Patience is key with this process. With one extra step not listed in the original recipe, you will not have to wait long to taste the results. Before pouring the fruitcake batter into the baking pan, make two cupcake size portions and bake 30 minutes, or slightly longer. With this step, you will be able to sample the fruitcake through the maturing process.
The recipe for the fruitcake has its roots as an English fruitcake, which is traditionally made with candied and glacé fruits. I decided to replace the candied fruits with some wonderful California dried fruits. Any combination of your favorite dried fruits may be used as long as the total amount adds up to the quantity in the recipe. I used apricots, raisins, cherries, pears and dates. Also, some ingredients were substituted to reflect the availability of product in the United States.
California Inspired Christmas Fruitcake (Adapted from BBC Food website)
Serves 8
Ingredients
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons molasses
• 1 teaspoon pure vanilla extract
• 4 large eggs, lightly beaten
• 2 1/2 cups assorted dried fruit
• 3/4 cup blanched almonds, chopped
• Zest of one orange and one lemon
• Brandy
Step 1: Cut dried fruit into 1/4 inch pieces and place in a non-reactive bowl. Pour brandy over the dried fruit until they are well coated when tossed. Allow the dried fruit and brandy to sit for 24 hours, tossing the dried fruit every few hours and adding more brandy as it is absorbed. The fruit needs to be moist, but not completely hydrated.
Step 1: Heat the oven to 300 degrees Fahrenheit. Grease an 8-inch round cake pan and line the bottom and sides with a double layer of baking parchment, making sure the sides extend about an inch above the rim of the cake pan.
Step 2: Sift the flour, salt, pumpkin pie spice and cinnamon into a bowl. Cream the butter and brown sugar. Add the molasses and vanilla extract to the mixture and continue creaming until light and fluffy. Add the eggs a little at a time into the mixture while mixing. Fold in the flour mixture until incorporated. Add the brandy-soaked dried fruits, almonds, orange zest and lemon zest. Mix until everything is well distributed.
Step 3: Pour the mixture into the cake pan and make a slight hollow in the center. Bake in the oven for three hours and then test with a skewer. If the skewer is not clean, bake for up to another hour testing every 20 minutes.
Step 4: When done, cool the fruitcake in the cake pan for 15 minutes. Turn out onto a wire rack and cool completely. Once cool, make a few holes in the cake with a skewer and pour three to four tablespoons of brandy over the cake and allow it to soak into the cake.
Step 5: Store the cake wrapped in parchment and in an airtight container, holes side up. Continue to feed the cake a one to two tablespoons of brandy every 10 to 14 days until you are ready to serve the cake.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at
Th****************@gm***.com
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