Fruitcake from the Terebinth Patisserie

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.
Fruitcake from the Terebinth Patisserie
Fruitcake from the Terebinth Patisserie

PREP TIME

30

minutes

TOTAL TIME

1430

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

1430

minutes

SERVINGS

10

servings

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

Directions

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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