California Molded Fruitcake
Submitted by chonteeno
A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.
YIELD
12 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsForget everything you think you know about fruitcake. This California version is nothing like that dense brick your great-uncle regifts every December.
A rich butter batter gets lightened with whipped egg whites folded in at the end, giving the cake a tender, almost pound cake-like crumb. Golden raisins, chopped apricots, candied orange peel, and walnuts are folded throughout, so every slice is studded with fruit and crunch.
A touch of brandy (or brandy extract if you prefer) and vanilla add warmth without making it boozy. The whole thing bakes low and slow in decorative molds, then unmolds into a shape that looks like it came from a European bakery.
This is the fruitcake that converts fruitcake haters. Make two, because one will disappear faster than you planned.
Kitchen Tips
- Beat the egg whites with cream of tartar until stiff but not dry. Over-beaten whites deflate when folded into the batter.
- Fold the whites in gently to keep the cake light. Stirring knocks out all the air you just whipped in.
- Butter and flour the molds thoroughly. These cakes are too special to lose to a stuck pan.
- Test with a toothpick at the 2-hour mark. Ovens vary, and you want moist, not dry.
Ingredients
Directions
Beat butter until light and creamy.
Gradually add sugar, beating until smooth.
Beat egg yolks together lightly and add. Combine milk, brandy and vanilla.
Mix flour and salt together. Alternately add milk mix and flour mix to butter mix.
Fold in fruits and nuts. Beat egg white with cream of tartar until stiff but not dry.
Fold whites into batter gently but thoroughly.
Pour mixture into 2 buttered and floured 6-cup molds.
Bake 275F for 2½ hours or until they test done.
Cool. Unmold.
Comments
turned out fine - smelled heavenly. how would you all store ? freeze or cold cellar? wrap in plastic wrap & foil? thanks!
I would be certain to freeze this fruit cake. There doesn't seem to be enough alcohol to store it in a cold cellar like a heavy traditional fruitcake. The recipe certainly sounds good and looks like it will freeze well.