Holiday Fruitcake

BSM Test Kitchen Fruitcake is our take on a holiday classic that actually tastes good! This cake is made with our organic Premium All-purpose flour and filled with REAL dried fruits. This moist and flavorful cake will have you second guessing why fruitcake was ever seen as the neglected choice at the dessert table. Pair with coffee or afternoon tea this holiday season! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Holiday Fruitcake 

Yield: 1 large cake or two medium cakes

*You may use any shape of 9-inch (large) or 6-inch (medium) cake molds you wish for this recipe.

Ingredients:

220g BSM All Purpose Premium flour

5g baking powder

2g ground cinnamon

4g pumpkin spice blend

heavy pinch of ground mace (optional)

5g fine sea salt

226g unsalted butter

120g dark brown sugar

55g molasses

3 large eggs (room temp)

90g water

90g orange juice

zest of one large orange

zest of one large lemon

150g raisins

150g dried cranberries

100g dried prunes (rough chopped)

100g dried apricots (rough chopped)

100g dried pitted dates (rough chopped)

85g pecans (rough chopped)

Method:

Preheat an oven to 350°F.

In a large mixing bowl, whisk together the flour, baking powder, spices, and sea salt then set aside.

In a sauce pot over medium heat, melt the butter then add the brown sugar, molasses, water, orange juice, dried cranberries, and raisins. Stir until the sugar has dissolved and the mixture just starts to slowly bubble. Remove from heat and allow the mixture to cool for 30 min. Whisk in the eggs and zest once the mixture cools.

Combine the rough chop prunes, apricots, pitted dates, and pecans.

Add the dry ingredients to the wet mixture in two batches and fold until it becomes a thick batter. Add the remaining dried fruits and pecans and fold until fully incorporated. 

Spray the pans with pan spray. For one large cake bake for 60-70 min or until a toothpick test comes out clean. For two medium cakes, bake for 45-55 min or until a toothpick test comes out clean.

Allow the cakes to cool for 5 min before removing from the pan molds. Allow to cool completely before serving. The flavors in this cake will “mature” over time and it is best to wait until the next day or longer to eat. You may even brush with a simple brandy syrup while the cake is still warm for a more traditional fruitcake!