Name: One-Pan Fruitcake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 to 12 serving(s)
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

- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a bowl, combine the flour, almond powder, baking powder and spices. Set aside.
- In a 10-inch (25 cm) cast iron skillet over medium heat, melt the butter with the brown sugar, orange zest and juice, sherry and dried fruit. Stir well and bring to a boil. Let simmer over medium heat for 10 minutes. Remove from the heat and let rest for 15 minutes.
- Add the eggs and combine well. Gradually stir in the dry ingredients and the almonds.
- Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Brush the surface of the cake with the almond liqueur. Let cool completely.
- The cake will keep for 1 week under a cake dome.

One-Pan Fruitcake

Categories

Ingredients

Preparation

Personal Note