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Not-Your-Grandma's Fruit Cake
Not-Your-Grandma's Fruit Cake
Not-Your-Grandma's Fruit Cake
Not-Your-Grandma's Fruit Cake

Not-Your-Grandma's Fruit Cake

David Venable

This recipe marries the richness of a moist, dense pound cake with the flavorful fruits and spices of a fruit cake.

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 stick margarine, softened
  • 1/4 stick shortening
  • 1-1/3 cups sugar
  • 2 tsp vanilla extract
  • Zest of 1 lemon
  • 3 eggs
  • 1/2 cup half and half
  • 2 cups chopped, mixed, dried, and candied fruit that has been macerated and soaked in rum for least 2 weeks

Directions

Preheat the oven to 350°F. Grease and flour a loaf pan. Set aside.
Combine the flour, baking powder, and salt in a medium-size bowl. Set aside.
Using a hand or stand mixer, cream the margarine, shortening, sugar, vanilla, and lemon zest until light and creamy. Beat in the eggs one at a time. Scrape down the sides of the bowl.
Add the flour mixture in three batches, alternating with the half and half, beginning and ending with the flour. Mix until just incorporated.
Strain the macerated fruit and fold it into the batter. Pour the batter into the prepared pan. Bake for 75-85 minutes, or until a toothpick inserted in center comes out clean. Let the cake cool completely before serving.

Cook's Notes

This cake is better if eaten two days after baking it. To keep it moist, tightly wrap with plastic wrap after the cake completely cools.

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