Fruitcake Gone Rogue
Time: 1 Hour 45 Minutes
Servings: 1 Loaf (10-12 Slices)
Ingredients
Fruit & Nut Base
- 1 C Dried Cherries, roughly chopped
- 1 C Dried Apricots, roughly chopped
- ¾ C Golden Raisins
- ¾ C Dark Raisins
- ½ C Dried Cranberries
- Zest of 1 Orange
- Zest of 1 Lemon
- ¾ C Chopped Pecans
- ¾ C Chopped Walnut
Cake Batter
- ¾ C Unsalted Butter, softened
- ¾ C Brown Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1 tsp Orange Extract (or more zest if you prefer)
Dry Ingredients
- 1¾ C All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1½ tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Allspice
- ¼ tsp Cloves
- ½ tsp Salt
Liquid
- ¾ C Apple Cider or Orange Juice
- ¼ C Bourbon, Dark Rum, or Brandy
Instructions
- Preheat the oven to 325°F and line a loaf pan with parchment paper.
- Combine all dried fruit, citrus zest, and nuts in a large bowl and set aside.
- Cream the butter and brown sugar together until fluffy and light, about 3–4 minutes.
- Beat in the eggs one at a time, then add vanilla and orange extract.
- Whisk all dry ingredients together in a separate bowl.
- Alternate adding the dry ingredients and liquid to the batter, beginning and ending with dry, mixing just until combined.
- Fold the fruit and nut mixture into the batter until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–85 minutes, tenting loosely with foil if the top browns too quickly.
- Test doneness with a skewer—it should come out mostly clean with a few moist crumbs.
- Cool completely in the pan before slicing.
Go Rogue by brushing the warm cake with dark rum or bourbon, then wrapping it tightly and letting it rest for a few days so the flavors deepen.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.