About recipe

It’s the holiday season! Celebrate with our take on the quintessential holiday dessert, Spiced Fruitcake. This sweet treat has a storied history with origins in ancient Rome, and has since become a core American tradition.

Ingredients (serves 10)

• 1 lb, 5oz All Purpose Flour
• 3 cups Dried Mixed Fruit (Apricots, Apples, Figs, Currents)
• 1 cup Candied Ginger
• 1 lb Sugar
• 1 lb Light Brown Sugar
• 2 tsp Cinnamon
• 2 tsp Ground Ginger
• 1 tsp Allspice
• 1 tsp Nutmeg
• 2 tsp Kosher Salt
• 2 tsp Baking Soda
• 2 cups Canola Oil
• 2 cups Buttermilk
• 6 Eggs
• 3 tbls Orange Zest
• 2 tsp Orange Extract

Preparation

1. Preheat oven to 350 degrees.
2. Lightly grease a Bundt Pan.
3. Chop the candied ginger into tiny pieces. Approximately ¼”.
4. Soak dried fruits in very hot water for about 10 minutes. Drain and chop into ¼” pieces. (Soak currants separately if using because you don’t need to chop them).
5. In mixing bowl, whisk together the oil, buttermilk and eggs.
6. In a separate bowl, combine all dry ingredients.
7. Add dry ingredients to the egg mixture using the paddle attachment. Do not overmix.
8. Add the dried fruits and ginger. Mix until evenly distributed.
9. Scoop the batter into prepared pan. Bake the cake for 45-50 minutes, until a toothpick or a paring knife inserted in the center comes out clean.
10. Remove the cake from the oven and let cool for 10 minutes in the pan, then turn out onto a serving platter.