Tutti-Fruitticake
Submitted by chic
Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that’s more fruit than cake.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsLet’s settle this once and for all: fruitcake doesn’t have to be that brick everyone regifts at Christmas.
This Tutti-Fruitticake is a gorgeous, jewel-studded loaf where the fruit and nuts are the main event, not just afterthoughts buried in bland batter.
Dates, candied pineapple in red and green, whole candied cherries, and a full pound of pecan halves get lightly coated in just enough batter to hold everything together.
Slice it thin and you’ll see a stained-glass mosaic of color that tastes as spectacular as it looks.
Kitchen Tips
- Toss the fruit and nuts in the dry ingredients first so they don’t all sink to the bottom during baking
- Line pans with parchment paper and grease it well since this cake is sticky business
- Bake low and slow, checking at the 50-minute mark with a toothpick
- Wrap cooled loaves tightly in plastic wrap, then foil. They keep for weeks and actually improve with age
- For an adult twist, brush the finished loaves with brandy before wrapping
Ingredients
Directions
Halve dates and cut pineapple in chunks.
Combine with the whole cherries and nuts.
Sift together dry ingredients, add to fruits and nuts, coating well.
Stir in eggs and vanilla. Line two 8 ½×4 ½×2½-inch loaf pans with heavy paper; then grease paper and pour in batter.
Bake in slow oven 1 hour or until done.
Cool.
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