Reinventing Tradition: The Ultimate Holiday Fruit Cake with Almond Butter Glaze
The Ultimate Holiday Classic Fruit Cake with Almond Butter Glaze
Rated 3.3 stars by 3 users
Portion
6-8 slices
Temps de préparation
30 minutes
Temps de cuisson
2 heures
This holiday season, experience a delightful twist on a timeless classic with our reinvented holiday cake recipe. Melding the nostalgia of traditional flavors with a modern culinary approach, this cake is a masterpiece of taste and presentation. Imagine the familiar warmth of cinnamon and nutmeg, now enhanced with a hint of zesty orange and a yummy almond butter icing. Perfect for festive gatherings or as a special treat for your family, this cake is not just a dessert, it's a celebration of the holiday spirit. Indulge in the comfort of tradition, reimagined.
Ingrédients
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1/2 cup (125ml) raisins
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1/2 cup (125 ml) dried cranberries
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1/3 cup (85 ml) dried figs, diced
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1/3 cup (85 ml) dried apricots, diced
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1/2 cup (125 ml) dark rum or water
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1/2 cup (125 ml) water
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2 tbsp (30 ml) ground flaxseed
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1/4 cup (60 ml) water
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3/4 cup (185 ml) all-purpose flour
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1/2 tsp (2.5 ml) ground cinnamon
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1/4 tsp (1.25 ml) ground nutmeg
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1/4 tsp (1.25 ml) ground cloves
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1/4 tsp (1.25 ml) baking powder
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1/4 tsp (1.25 ml) sea salt
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1/3 cup (85 ml) vegetable butter
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1/3 cup (85 ml) brown sugar, well packed
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1 tbsp (15 ml) orange zest
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2 tbsp (30 ml) molasses
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1/2 cup (125 ml) store-bought candied fruit
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1/4 cup (60 ml) almond butter
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1/3 cup (85 ml) powdered sugar
Ingredients - Cake
Ingredients – Almond butter Glaze
Instructions
Preparation - Cake
- In an airtight container, combine all the dried fruit with the rum and water. Refrigerate for a minimum of 24 hours.
- After 24 hours, place the rehydrated dried fruit mixture in a saucepan and bring to the boil. Reduce heat and simmer until all liquid has evaporated. Remove from heat and cool completely.
- Meanwhile, preheat oven to 300˚F, then butter and flour a loaf pan. Set aside.
- In a bowl, sift all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, baking powder and salt. Set aside.
In a small bowl, combine ground flaxseed with the 1/4 cup of water. Let stand for 10 minutes.
- In a large bowl, beat the vegetable butter and brown sugar with an electric mixer for about 10 minutes. Then add the ground flaxseed mixture, orange zest and molasses.
- When the mixture is smooth, add the dry ingredients, the rehydrated dried fruit and the candied fruit mixture using a pastry blender.
- Pour into the tin and bake for 1h45 or until a toothpick comes out clean.
- Once out of the oven, let the cake rest completely before unmolding and glazing.
Preparation - Icing
In a bowl, combine all ingredients and mix. **Note you can make homemade icing sugar by putting organic fair trade cane sugar into the Vitamix and mix until it becomes powder**