Gingered Fruit Cake

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4.0 by 4 people

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  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 40 mins 350°F
  • Cool: 10 mins

Gingered Fruit Cake

Reviews (0)

4.0 by 4 people

Rate This!

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.

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Nutrition Facts (Gingered Fruit Cake)

  • Per serving:
  • 451 kcal ,
  • 20 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 75 mg chol. ,
  • 460 mg sodium ,
  • 64 g carb. ,
  • 3 g fiber ,
  • 41 g sugar ,
  • 6 g pro.
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Reviews (1)

4 Ratings
1369 Days Ago
I really like the taste of this fruit cake, but it crumbles. I made it last year and thought the crumbling was because I did not use a springform pan (used a loaf pan). Made it again this year following the recipe to a tee with the same crumbling results. I was really disappointed because I wanted to present it on Christmas Eve. Oh well, on to the next fruit cake recipe.

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