Gingered Fruitcake

3 users rated this recipe an average rating of 3.0
  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 40 mins 350°
  • Cool: 10 mins
Rate me!


Gingered Fruitcake
Ingredients
3/4
cup pecan halves, toasted
1 1/4
cups sugar
1
tablespoon baking powder
1/2
teaspoon salt
1/2
cup milk
2
eggs
1
cup dried apples, chopped
2/3
cup dried apricots, chopped
2
tablespoons grated fresh ginger
4
slices fresh red apple
5
dried apricot halves (not unsulfured)
2
tablespoons pecan halves
1/4
cup butter
1
tablespoon honey
1
tablespoon bourbon or rum
Directions
  1. Preheat oven to 350 degrees F. Generously grease and lightly flour a 9-inch springform pan; set aside.
  2. Place the 1/2 cup toasted pecans in a food processor; cover and process until finely ground. In a large mixing bowl combine ground pecans, flour, sugar, baking powder, and salt. Add milk, 1/2 cup butter, and eggs. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute (batter will be thick). Fold in chopped dried apples, chopped dried apricots, and ginger. Transfer to prepared pan; spread evenly. Arrange fresh apple slices, dried apricot halves, and remaining pecan halves over batter.
  3. Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove sides of pan. Cool completely on a wire rack. Remove bottom of pan.
  4. To serve, in a small saucepan melt 1/4 cup butter; whisk in honey and bourbon or rum. Brush some of the sauce over cake before slicing. Serve with remaining sauce.
From the Test Kitchen
To store:

Use bourbon or orange juice to moisten a large piece of 100% cotton cheesecloth; wrap cake in the cheesecloth. Place in a large resealable plastic bag or wrap in plastic wrap. Store in the refrigerator up to 1 week.

Nutrition Facts (Gingered Fruitcake)
    Per serving:
  • 451 kcal cal.,
  • 20 g fat
  • (10 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 75 mg chol.,
  • 460 mg sodium,
  • 64 g carb.,
  • 3 g fiber,
  • 41 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X