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Gingered Fruitcake


Love this fruit cake! Features toasted pecans, apples, apricots and a slight hint of ginger lending to a unique delicious flavor.

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Rate this recipe 4.2/5 (5 Votes)


  • 3/4 cup pecan halves, toasted
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup dried apples, chopped
  • 2/3 cup dried apricots, chopped
  • 2 tablespoons fresh ginger, grated
  • 4 slices fresh red apple
  • 5 dried apricot halves (not unsulfured)
  • 2 tablespoons pecan halves
  • 1/4 cup butter
  • 1 tablespoon honey
  • 1 tablespoon bourbon or rum


Servings 10
Preparation time 25mins
Cooking time 75mins
Adapted from


Step 1

Preheat oven to 350 degrees F.

Generously grease and lightly flour a 9-inch springform pan; set aside.

Place the 1/2 cup toasted pecans in a food processor; cover and process until finely ground. In a large mixing bowl combine ground pecans, flour, sugar, baking powder, and salt. Add milk, 1/2 cup butter, and eggs. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute (batter will be thick).

Fold in chopped dried apples, chopped dried apricots, and ginger. Transfer to prepared pan; spread evenly. Arrange fresh apple slices, dried apricot halves, and remaining pecan halves over batter.

Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove sides of pan. Cool completely on a wire rack. Remove bottom of pan.

To serve, in a small saucepan melt 1/4 cup butter; whisk in honey and bourbon or rum. Brush some of the sauce over cake before slicing. Serve with remaining sauce.

Cook's note:

Use bourbon or orange juice to moisten a large piece of 100% cotton cheesecloth; wrap cake in the cheesecloth. Place in a large resealable plastic bag or wrap in plastic wrap. Store in the refrigerator up to 1 week.


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