Spice up your Christmas cake this year with fresh-grated ginger and a splash of bourbon. Apples and dried apricots make this fruit cake recipe sweet and seasonal.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Generously grease and lightly flour a 9-inch springform pan; set aside.

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  • 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.

  • 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.

  • 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.

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

451 calories; total fat 20g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 75mg; sodium 460mg; potassium 273mg; carbohydrates 64g; fiber 3g; sugar 41g; protein 6g; trans fatty acid 1g; vitamin a 759IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 54mcg; vitamin b12mcg; calcium 118mg; iron 2mg.

Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
12/01/2013
This sounded good but after 55 min baking I took it out...edges were getting very dark but center seemed jiggley. It was practically raw. Never had a problem baking before so I know it wasn't my oven. What a waste of time and ingredients. This should be 1 star not 2. Anyone else have trouble?
Rating: Unrated
01/02/2014
I made this into muffins, so mine cooked through ok, though it did brown very quickly. My problem is more that this is a cake with fruit in it and not the fruitcake I was expecting. It was alright, but a little on the bland side.