Light Fruitcake
Submitted by recipecard
Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.
YIELD
1 cakePREP
30 minCOOK
4 hrsREADY
4 hrsThis is the light, golden side of fruitcake, no dark molasses or heavy spices, just a tender, buttery cake brightened with vanilla and lemon and absolutely loaded with candied fruit and nuts.
It’s a proper celebration cake, packed with candied pineapple, cherries, citron, golden raisins, pecans, and walnuts. Whipped egg whites folded into the batter keep this dense, fruit-heavy cake from turning leaden.
Two old-fashioned techniques matter. First, dredge all that fruit and nuts in flour before folding them in, which keeps them suspended evenly instead of sinking to the bottom. Second, bake it low and slow, paper-lined and covered, so the dense cake cooks through over hours without burning or drying.
The real magic happens after baking. A pour of brandy, a wrap in brandy-soaked cheesecloth, and a few weeks resting in a cool place mellow and ripen the flavor into something rich and memorable. Start it well ahead of the holidays.
Chef Tips
- Dredge the candied fruit and nuts in flour before adding, so they stay suspended instead of sinking.
- Fold in the whipped egg whites gently to keep the heavy batter as light as possible.
- Keep the bake low and slow with the paper liner and cover, so the cake doesn’t scorch or dry out.
- Wrap in brandy-soaked cheesecloth and age at least 3 weeks; this is what makes a great fruitcake.
Variations
- Re-brush with brandy, rum, or bourbon weekly as it ages for a boozier cake.
- Swap in your favorite dried fruits like apricots, dates, or figs.
- Skip the alcohol and brush with orange or apple juice, storing it for less time.
Ingredients
Directions
Make a liner for a 10-inch tube pan by drawing a circle with an 18-inch diameter on a piece of brown paper.
Cut out circle; set pan in center, and draw around base of pan and inside tube.
Fold circle into eighths, having the drawn lines on the outside.
Cut off tip end of circle along inside drawn line.
Unfold paper; cut along folds to the outside drawn line.
From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside.
Place the 18-inch liner in pan; grease and set aside.
Cream butter and sugar at medium speed of an electric mixer until light and fluffy.
Stir in flavorings. Beat egg yolks.
Alternately add egg yolks and 3 cups flour to creamed mixture.
Combine candied fruit, raisins, and nuts.
Dredge with ½ cup flour.
Stir to coat well. Stir mixture into batter.
Beat egg whites until stiff; fold into batter.
Spoon batter into prepared pan.
Arrange additional fruit and nuts on top, if desired.
Cover pan with greased 10-inch brown paper circle, placing greased side down.
Bake at 250 degrees F. for 4 hours or until cake tests done.
Remove from oven.
Take off paper cover, and slowly pour ¼ cup brandy evenly over cake; let cool completely on a wire rack.
Remove cake from pan; peel paper liner from cake.
Wrap cake in brandy soaked cheesecloth.
Store in an airtight container in a cool place 3 weeks.
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