Fruitcake from the Terebinth Patisserie
By LisaMK
This recipe is shared from the Coastal Virginia magazine.There are no candied fruits typically in fruitcakes but is loaded with other dried fruits. A very scrumptious dessert any time of year! This recipe is broken into mini bundt cakes for single servings. This recipe calls for fruits to be soaked in rum overnight.
Ingredients
- 1 1/2 c candied pineapple chunks
- 2 c golden raisins
- 1/2 c dried cherries
- 1/2 c dried cranberries
- 1/2 c candied ginger
- 1/2 c dried peaches
- 1/2 c dried apricot
- 1 tsp pure orange extract
- 1 tsp lemon extract
- 1/4 c orange juice
- 1/4 c rum
- 2 c unsalted butter, softened
- 2 c extra fine granulated sugar
- 6 eggs, separated
- 4 c toasted pecans, chopped
- 1/2 tsp salt
- 1 tsp baking powder
- 3 c sifted flour
Details
Servings 10
Preparation time 30mins
Cooking time 1430mins
Preparation
Step 1
Chop pineapple, raisins, cherries, ginger, peaches, and apricots. Mix chopped fruit with dried cranberries, soak in orange juice and rum overnight.
Preheat oven to 325 degrees. Place a small pan of water in the oven. Spray 10-12 mini bundt pans with cooking spray.
In a large bowl, cream butter and granulated sugar. Stir in beaten egg yolks. Stir in fruit, rum, juice and pecans. MIx in sifted flour, baking powder and salt.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 30-45 mins. until golden brown, or until toothpick inserted comes out clean.
Top with whipping cream or a glaze (mixture of softened butter, light brown sugar, bourbon.
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