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A brown butter fruitcake recipe that may make you a fruitcake fan

Brown Butter Fruitcake

Energetic time:35 min

Whole time:3 hours 10 minutes

Serving:10 to 12 (makes one 9-by-5-inch fruitcake)

Energetic time:35 min

Whole time:3 hours 10 minutes

Serving:10 to 12 (makes one 9-by-5-inch fruitcake)


My journey to fruitcake appreciation has been a winding one.

By modern requirements, fruitcakes do not look particularly scrumptious. Perhaps as a result of they’re usually darkish, dense loaves studded with nuts and dried fruit, neither of which ever had lots of attraction to me rising up. At the same time as a sugar-obsessed child, I might flip my nostril up at oatmeal raisin cookies.

What I do have, nevertheless, is a lifelong ardour for supporting underdogs. I’ve clear recollections of forcing myself to love licorice jelly beans. I might commerce the youngsters within the cafeteria for them and cram them down though I hated the flavour. And it labored! At present, I genuinely get pleasure from licorice in addition to different usually maligned meals.

Once I discovered that in the UK fruitcakes are sometimes paired with cheese, I used to be smitten. My first chunk of a salty, wealthy cheddar on a aromatic, spiced piece of fruitcake opened me as much as the probabilities of this mixture. And shortly I noticed that this notorious punching bag of vacation fare was ripe for rehabilitation.

I had already come to understand actually stunning dried fruit after I labored on the now-shuttered Michelin-starred restaurant Vary in San Francisco. The pastry chef, Michelle Polzine, would make panforte as somewhat deal with on the finish of the meal, utilizing solely preserved fruit from the Bay Space — attractive apricots, prunes and raisins. There, too, I first discovered of June Taylor, who up till 2020 made and offered fruitcakes yearly that includes one of the best of California’s dried produce and nuts. Her truffles de ella have been a love letter to the seasons and a testomony to a time when fruitcakes represented the very peak of luxurious — even serving as the standard marriage ceremony cake of the British royal household.

I take into consideration this arc rather a lot when baking—how substances which might be commonplace now would as soon as have been extremely treasured. Straightforward sufficient for me to show my nostril up at an oatmeal cookie with cinnamon and raisins in 1990—cinnamon is a typical spice, and I had a cardboard field of California raisins in my lunchbox most days.

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However what would it not have been wish to eat a slice of fruitcake in 1518, when wars have been fought over spices and one may solely eat contemporary fruit in season?

A well-constructed fruitcake is a magical research in distinction, laden with fruit dried on the peak of its taste, heat spices and crunchy nuts. These identical attributes could make a fruitcake the star of a vacation cheese board, taking the place of a chutney or candied nut combine.

The best way to construct the last word cheese board

Many conventional winter cheeses, comparable to Stilton, characteristic a bracing saltiness that serves as an ideal foil to the sweetness of fruitcake. An aged cheddar enhances this recipe fantastically as nicely. A good friend advised me how her British grandmother would toast stale slices of fruitcake within the oven till they have been simply crispy, serving them heat so {that a} slab of excellent cheese would simply begin to soften on them. In Lancashire, the standard pairing options fruitcake with Wensleydale, the cheese made well-known within the animated tales of Wallace and Gromit. Wensleydale additionally historically ripens simply in time for the Christmas season. An aged Gouda, with its crystalline salt crunch, can be one other fabulous addition to your fruitcake cheese board.

Whereas the figs, dates, cherries and walnuts I exploit in my recipe are fabulous collectively, be happy to mess around with what you could have readily available. A pantry-clearing powerhouse, this recipe may enable you dissipate the final of that bag of apricots or smashing of pecans. A extremely good fruitcake might be like a time capsule: Every thing that was good and delightful a couple of yr, condensed right into a wealthy, dense package deal.

If you happen to favor to abstain from booze, you possibly can substitute a powerful black tea for a scrumptious impact. If utilizing alcohol, my solely recommendation can be to make use of one you would not thoughts ingesting straight. Your booze ought to ideally be brown and warming: I recommend brandy, however you would additionally use bourbon or an amber rum.

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One other tip can be to make use of fruit you truly like vs. what you contemplate conventional: Suppose raisins, dried peaches or candied orange. Perhaps you wish to use a rustic as your inspiration. An Italian method may name for apricots, orange, lemon and almonds. Lastly, your spices ought to be contemporary and aromatic. I like to characteristic the single-origin spices from the businesses Diaspora or Burlap & Barrel in my fruitcakes.

All of this isn’t to say your fruitcake will not be tremendous tasty when you do not use premium spices, nuts or booze. And, you certain do not need to dry and sweet your individual fruit — however perhaps simply do not use the Technicolor stuff from the ’50s, okay?

Mace might be tough to seek out, though it is pretty right here and is price looking for out. Chef Bronwen Wyatt buys it complete and grinds it contemporary. Allspice makes a effective various; In reality, be happy to mess around with totally different warming spices.

Storage: The cake might be nicely wrapped and saved at room temperature for as much as 5 days, or frozen for as much as 3 months.

NOTES: In contrast to conventional fruitcake, this recipe would not name for growing older. If you happen to select to age the fruitcake, wrap it nicely in brandy-soaked cheesecloth, place it in a lidded container and retailer in a cool, darkish place for as much as 3 months. You may must dampen the cheesecloth with brandy each few days. In any other case, place the cake in an hermetic container and retailer on the countertop. It may be made as much as 5 days prematurely, and freezes fantastically, when you’ve got further.

The cake may also be made in two 6-inch spherical cake pans. If utilizing the spherical pans, minimize two parchment paper circles to suit the underside of the pans, then liberally spray with nonstick baking spray. Proceed with the remainder of the recipe, however lower the baking time to 1 hour quarter-hour. Cool for 20 minutes, then run a butter knife across the perimeter of the cake earlier than unmolding. If you happen to let the fruitcake cool fully within the pan, it’s possible you’ll discover it trickier to unmold — it is best when the fruitcake continues to be barely heat.

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  • Nonstick baking spray
  • 2 cups (180 grams) walnut halves
  • 1 cup (140 grams) dried figs, chopped into ½-inch items
  • 1 cup (140 grams) pitted dates, chopped into ¼-inch items
  • 1 cup (140 grams) dried cherries
  • ½ cup (170 grams) honey, cane syrup or golden syrup, comparable to Lyle’s model
  • ½ cup (118 grams) brandy (could substitute with black tea brewed at double power)
  • Zest and juice of 1 lemon
  • 1 teaspoon floor cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon floor mace (could substitute with floor allspice)
  • 1 cup (220 grams) packed mild or darkish brown sugar
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon effective salt
  • 1 stick (4 ounces/113 grams) unsalted butter
  • 2 massive eggs

Place a rack in the course of the oven and preheat to 300 levels. Grease a 9-by-5-inch loaf pan with nonstick baking spray, then line it with a chunk of parchment paper lengthy sufficient to have a beneficiant overhang on every of the lengthy sides (see NOTES). Grease the parchment as nicely.

Organize the walnuts on a small, rimmed baking sheet and toast for 12 to fifteen minutes, or till aromatic and golden brown. Switch to a slicing board, let cool barely, then roughly chop and place in a small bowl.

Whereas the nuts are toasting, in a medium bowl, toss collectively the figs, dates and dried cherries till mixed.

In a 2-cup (480-milliliter) liquid measuring cup, whisk collectively the honey or syrup, brandy, lemon juice and lemon zest till mixed, and put aside. In a small bowl, whisk collectively the cinnamon, nutmeg and mace. In a medium bowl, totally whisk collectively the sugar, flour, baking powder and salt to mix and aerate; put aside. (You may discover that the brown sugar clumps somewhat; that is effective.)

In a 4- to 5-quart nonreactive pot over medium warmth, soften the butter and prepare dinner, stirring often, till the solids flip brown, about 5 minutes. Flip off the warmth and stir within the spices (it will assist bloom the flavour of the spices and suffuse them into the fruitcake). Fastidiously, add the honey or syrup combination — the contents of the pot could bubble up — and stir to mix. Add the dried fruit combination and stir to coat. Flip the warmth again to medium-low and produce the combination simply to a simmer, stirring often, about 1 minute. Flip off the warmth and let the combination cool till heat, about 20 minutes, or fully.

As soon as the combination has cooled, stir within the eggs, one by one, and blend totally to include. Stir within the dry substances till no hint of flour stays, then fold within the walnuts. Scrape the batter into the ready loaf pan and easy out the highest with an offset spatula or spoon, if wanted. Bake for 1 hour 35 minutes, or till the fruitcake is deep, burnished brown and has simply begun to tug away from the sides of the pan.

Switch the fruitcake to a wire rack and let cool within the pan for about 20 minutes. Use the parchment sling to carry the fruitcake from the pan, and let cool fully earlier than serving.

Energy: 403; Whole Fats: 19g; Saturated Fats: 6g; Ldl cholesterol: 51mg; Sodium: 146mg; Carbohydrates: 54g; Dietary Fiber: 4g; Sugar: 40g; Protein: 5g

This evaluation is an estimate based mostly on out there substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from chef Bronwen Wyatt of Bayou Saint Cake in New Orleans.

Examined by Olga Massov; e-mail inquiries to

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