Recipes and Cooking Gingered Fruitcake 3.0 (3) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 40 mins Cool Time: 10 mins Total Time: 1 hrs 15 mins Servings: 10 Jump to Nutrition Facts Ingredients ¾ cup pecan halves, toasted 2 cup all-purpose flour 1 ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt ½ cup milk ½ cup butter, softened 2 eggs 1 cup dried apples, chopped ⅔ cup dried apricots, chopped 2 tablespoon grated fresh ginger 4 - 5 slices fresh red apple 5 - 6 dried apricot halves (not unsulfured) 2 tablespoon pecan halves ¼ cup butter 1 tablespoon honey 1 tablespoon bourbon or rum Directions Preheat oven to 350°F. Generously grease and lightly flour a 9-inch springform pan; set aside. 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. Rate it Print Nutrition Facts (per serving) 451 Calories 20g Fat 64g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 451 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 75mg 25% Sodium 460mg 20% Total Carbohydrate 64g 23% Total Sugars 41g Protein 6g Vitamin C 0.8mg 4% Calcium 118mg 9% Iron 2mg 11% Potassium 273mg 6% Fatty acids, total trans 1g Folate, total 53.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.