Cookstr.com

Apple Fruit Cake

Updated February 23, 2016
(1 Votes)

0 Comments

In Britain, this dense fruit cake is a popular choice for celebrations. This may just be the best fruit cake you ever had.

Prepare ahead: The fruit must soak for 12 hours.

Makes15 servings

Preparation Time25 min

Preparation Time - Text25 mins, plus soaking

Cooking Time2 min

Cooking Time - Text130

Cooking Methodbaking

CostSplurge

Challenging

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFormal Dinner Party

Recipe Coursedessert

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner, tea

Moodadventurous

Taste and Texturefruity, rich, sweet

Type of Dishcake

Ingredients

  • 2½ cups raisins
  • 2 cups pitted chopped prunes
  • 2 cups candied cherries
  • 2 cups peeled, cored, and finely chopped Golden Delicious apples
  • 1 1/3 cups golden raisins
  • 2½ cups hard apple cider or pear cider
  • 4 tsp pumpkin pie spice
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ teaspoon salt
  • 12 tbsp butter, at room temperature
  • ¾ cup packed dark brown sugar
  • 3 large eggs, beaten
  • 1¼ cups almond flour (almond meal)
  • 8 oz (240g) ready-to-roll fondant
  • Confectioners sugar, for rolling
  • 3 tbsp apricot preserves, warmed and strained
  • 9-in (23cm) square × 3-in (7.5cm) deep cake pan

Instructions

The day before baking, bring all the fruit, cider, and spice to a simmer. Cover and simmer for 20 minutes, or until most of the liquid has been absorbed. Remove from the heat, cover, and let stand at least 12 hours at room temperature.

Preheat the oven to 325°F (160°C) Lightly butter the cake pan and line the bottom and sides with parchment paper.

Sift the flour, baking powder, and salt together. Cream the butter and sugar with an electric mixer about 3 minutes. Gradually beat in the eggs. Stir in the flour mixture and ground almonds, then the soaked fruit and its liquid. Spread the batter evenly in the pan.

Bake for about 2½ hours, or until a wooden skewer inserted into the center of the cake comes out clean. Transfer to a rack and cool for 15 mins. Invert and unmold the cake and remove the paper and let cool.

Knead the fondant and roll into a 9in (23cm) square about 1/8 in (3mm) thick. Brush the cake with the preserves. Place the fondant on the cake. Cut into pieces and serve.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Got it printed after trying 4 times... I guess, don't give up

COULD NOT PRINT OUT FULL RECIPE (2ed page) On the first page it is noted "1 of 1" Please fix.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password