December 23, 2015 | Posted by Stephanie Banyas
The poor, maligned fruit cake…probably one of the most hated cakes in the existence of baking. Is it any wonder? Would you want an incredibly dense, overly sweet, horribly boozy “cake” chock-full of fluorescent-colored candied fruit pieces?
A few weeks ago, I set out to create a fruit cake that people would actually want to eat and would even be proud to serve to their guests this holiday season. I’m happy to say that I succeeded! My cake is moist, with caramel notes from the brown butter and brown sugar. It’s filled with yummy dried fruit such as dried peaches, pears, apricots, cherries and raisins. Fresh apples make an appearance, as do toasted pecans. It is lightly scented with dark rum and calvados and is, in my humble opinion, the perfect fruitcake. Hopefully, you will think so, too!
This fruitcake will stay moist for several days wrapped tightly in foil. It’s also great toasted and spread with -- you guessed it -- fruit jam! Merry Christmas!