Fruitcake That Won't Make You Gag Recipe

Notes:
- Tightly wrapped, this cake will keep for up to 2 weeks.
- Candied cherries are an entirely optional decoration.
- Yield:makes 8 to 10 servings
- Active time: 1 hour
- Total time:3 to 4 hours
Ingredients
- For the Cake
- Baking spray
- 1/2 cup orange liqueur, such as Grand Marnier
- 1/2 cup cognac
- 2/3 cup golden raisins
- 1/3 cup dried cherries
- 1/3 cup dried figs, stemmed and quartered lengthwise
- 1/3 cup dried red plums or dried apricots, chopped
- 1/2 medium-sized navel orange, scrubbed, seeds removed, and cut into 1-inch pieces
- 1/2 cup medjool dates, pitted
- 2 tablespoons grated fresh ginger
- 1 cup walnuts, coarsely chopped
- 1/2 cup pistachios, coarsely chopped
- 1/4 cup coarsely chopped candied pineapple (about 2 slices)
- 3 tablespoons finely chopped candied orange peel
- 3 tablespoons finely chopped candied ginger
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup boiling water
- 2 teaspoons instant espresso powder
- 3/4 cup mild molasses
- 3/4 cup vegetable oil
- 3/4 cup packed dark brown sugar
- 2 large eggs, lightly beaten and at room temperature
- For the Glaze
- 1/2 cup cherry juice or orange juice
- 1/2 cup orange liqueur, such as Grand Marnier
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Directions
-
1.
For the Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease a Bundt pan with baking spray.
-
2.
In small saucepan, bring orange liqueur, cognac, raisins, cherries, figs, and plums or apricots to boil over medium-high heat. Reduce heat to medium-low and simmer until fruits are plump and liquid has reduced to about 2 tablespoons, 8 to 10 minutes. Set aside and cool completely, about 20 minutes.
-
3.
Meanwhile, in food processor, pulse orange pieces, dates, and fresh ginger until ground to a pulp. Transfer to large bowl. Stir in poached fruit mixture, walnuts, pistachios, candied pineapple, candied orange peel, and candied ginger.
-
4.
In separate bowl, stir together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice.
-
5.
In separate medium bowl, whisk together boiling water, espresso powder, and molasses until thoroughly combined.
-
6.
In large bowl, beat together oil, brown sugar, and eggs on medium speed until smooth, about 1 minute. Reduce speed to low and add flour mixture in three batches, alternating with the molasses mixture and beat just until combined, scraping down sides and bottom of bowl as necessary.
-
7.
Stir in fruit mixture. Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 1 hour.
-
8.
Transfer pan to cooling rack and cool cake in pan 15 minutes.
-
9.
For the Glaze: While cake is cooling, combine orange juice, sugar, vanilla, and salt in medium heavy-bottomed saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes.
-
10.
Invert cake onto cooling rack. Brush sides and top of cake with warm glaze and cool completely, 1 to 2 hours.