A Tasteful Twist on Great-Grandma's Fruit Cake
Who doesn't love a classic recipe passed down from generation to generation? Especially when that recipe is your great-grandmother's fruit cake. This recipe has been in the family for years, and we’re here to share it with you today—with a twist!
The base of any good fruit cake is fresh, juicy fruits. Choose quality ingredients that are ripe but firm – you don’t want them too soft or they will fall apart during baking. You can go with traditional favorites like raisins, cranberries and cherries, or mix it up with apricots or blueberries. Just be sure to soak your dried fruits in warm water for 10 minutes before adding them to the batter so that they rehydrate properly.
Spices are what make fruit cake special! Cinnamon and nutmeg are classics but don’t be afraid to get creative, add cardamom for a bit of zing. Start by adding small amounts and taste as you go - you can always tweak the spicing until you find just the right balance for your tastes.
Adding liquor to your fruit cake takes it from good to great! Not only does it add flavor but also helps keep your cake moist. If booze isn’t your thing, you can use orange juice or even coffee instead! Just remember that if using any type of alcohol in your recipe, make sure not to overbake so that some of those delicious boozy flavours remain intact!
With these simple tweaks, you can turn an old family favorite into something new and exciting! Whether you choose traditional ingredients or opt for something more daring, adding these touches will impress everyone at your holiday gathering this year. So grab some fresh fruits and spices, pick out an interesting liquor (or two!), and let's get baking! Great-grandma would be proud!
- 4 oz pitted dates, quartered
- 8 oz dried cherries or raisins
- 8oz dried apricots, chopped
- 6oz dried figs, chopped
- 1c bourbon
- 1c butter, room temperature
- 2c brown sugar
- 6 eggs
3c. Tonomi banana flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1 TBSP cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1tsp cardamom
- 1/2 lemon
- 1c mashed banana
- Soak dried fruit in bourbon overnight
- Drain fruit and toss with juice from half a lemon
- Combine banana flour and all spices
- Add cream butter and sugar
- Add eggs, add flour mixture and banana
- Fold in fruit
- Turn into 2, 9x5 greased loaf pans
- Bake for 1 hour, 45 minutes to 2 hours at 275 degrees
- Cool for 15 minutes
*Properly wrapped it can be frozen for up to 5 months!