Remember that “home” and “family” can be wherever and whomever your choose…

Today I’m celebrating the holiday with a fig, dark cherry, raisin Fruitcake with a splash of dark spiced rum and walnuts. I always enjoy a slice with warm apple butter and my usual big cup of coffee. Baking fruitcake for the holidays brings back so many memories growing up when the holidays come around. This year, I’m thankful for all the happy memories I was able to have growing up in a foster home and I’m just as thankful for all of you that have been enjoying this baking adventure with me.

Wishing you and your family and friends a Happy Thanksgiving. Remember that “home” and “family” can be wherever and whomever your choose and that gratitude isn’t just reserved for turkey dinners. Love you all!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Fruit Cake

Fruit Cake

Prep Time: 10 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours 25 minutes

Ingredients

  • 1 cup dried figs
  • 3 cups dried dark cherries
  • 1 & 1/2 cups chopped walnuts
  • 3 cups raisins
  • 1 cup vegetable shortening
  • 1 cup white sugar
  • 5 eggs at room temperature
  • 4 tablespoons vanilla
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 300 degrees
  2. In a mixing bowl combine your cherries, figs, walnuts, and raisins. Set aside.
  3. In a large mixing bowl, cream your shortening and white sugar together on a medium high speed until light and fluffy.
  4. Beat in eggs one at a time, mixing after each addition.
  5. Blend in vanilla on a low speed.
  6. In another large mixing bowl, whisk together your flour, baking powder, and salt.
  7. Add your flour mixture to your wet mixture and mix well on a medium low speed until fully combined.
  8. Fold in fruit and nut mixture.
  9. Pour batter into prepared loaf pans and bake for 2 hours or until your cake tester comes out clean.
  10. Once baked, remove from oven and allow to cool in pans for 10 minutes before inverting onto a cooling rack and allowing to cool to room temperature.
  11. Slice, serve, and enjoy with a tall glass of eggnog.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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