One-Pan Fruitcake

One-Pan Fruitcake

(15)
Rate this recipe
  • Preparation 30 min
  • Cooking 1 h
  • Waiting 15 min
  • Servings 12
  • Makes 10 to 12 servings

“Fruitcake is too complicated to make.” We hear the same thing every year! Well, here’s our completely simplified version (in cooking, not taste, terms). The proof? This generous dessert, loaded with dried fruit, is prepared, cooked and served in the same cast iron skillet. You wanted to breathe easy this holiday season, right?

  • Végétarien

Categories

Ingredients

    • 1 1/4 cups (190 g) unbleached all-purpose flour
    • 1 cup (130 g) lightly packed almond powder
    • 1 tsp baking powder
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/2 cup (115 g) unsalted butter
    • 1 cup (210 g) lightly packed brown sugar
    • 1 orange, the finely grated zest
    • 1/2 cup (125 ml) orange juice
    • 1/2 cup (125 ml) sherry or port
    • 1/2 cup (100 g) diced dried figs
    • 1/2 cup (100 g) diced dried apricots
    • 1/2 cup (75 g) dried cranberries
    • 1/2 cup (70 g) golden raisins
    • 1/2 cup (70 g) sultana raisins
    • 1/2 cup (65 g) dried currants
    • 3 eggs, beaten
    • 1 cup (170 g) toasted and chopped almonds
    • 3 tbsp (45 ml) almond liqueur (amaretto)

Preparation

Personal Note