Let’s make one thing perfectly clear. This is not a fruit cake. It is a fruit bread. With hazelnuts. And rum. And dried cherries and dried pineapple and even golden raisins. God forbid if this heavenly creation should be called a fruit cake. You might think I’m a fruitcake! I mean really. The fruitcake might be the blogger’s demise because we all know how people hate fruitcake. I wouldn’t want to be seen as trying to turn away readers now, would I? It isn’t like I have many to turn away and I do so appreciate all of my loyal fans. So God forbid, if I call this a fruit cake.
Heavens to Betsy. Where did the fruit cake get such a bad rap? Perhaps it is the boxed cakes that appear in the grocery, laden with sugary fruits and citron, and wrapped in cellophane for $5. Now that is as nutty as a fruitcake-I mean really-how can anyone make a fruitcake that sells for $5? I didn’t add up the cost of the ingredients in this cake, but let’s just say that I’m sure it cost me more than $5. Shoot- the shot of rum in this cake (I mean bread) is worth that alone. Just sayin’.
Apparently it was Johnny Carson who joked that there was only one fruitcake in this world and it got passed from family to family. Everywhere else in the world the fruitcake is esteemed. In Britain it is even served as wedding cake. Now that’s sure to get the bride and groom off to a great start, isn’t it? Here in Manitou Springs-near Colorado Springs- they even have the great fruitcake toss. Really. Even you can attend on the first Saturday of January that is if it is still happening!
Personally I feel the dear old fruit cake has gotten a bad rap. Perhaps it is the neon day glow colors that emerge from those cellophane wrappers, that make me think the poor dear is radioactive. Well, I hope you can see that my baby- so beautifully swaddled in natural cheesecloth- is pure and simple. And purely and simply delectable. No neon colors. Only the natural taste of fruit and rum. Let’s not leave out the rum. After all the holidays wouldn’t be the holidays if there wasn’t a fruitcake running around, now would it?
So call it what you will. Fruit cake. Fruit Bread. Even those nuttier than a fruitcake generally know good food.
For all your fruit cake/fruit bread needs, please check out Whole Foods. Their bulk section is incredible. Buy exactly what you need. Try something new to add to your favorite cookie or cakes. And if you are still baking cookies check out this collection. This is a great time to shop at Whole Foods! The aisles are full with great holiday items! Buy your favorite foodie something she won’t buy herself…
Whole Foods is giving away 1 $25 gift card to help fill your basket. This post is sponsored by Whole Foods but all opinions are mine. Open only to US residents. No compensation has been given, but products have been provided. Giveaway closes on January 30, 2016. Winner will be chosen by Random Number Generator. Helen Lam is October’s winner!
How to Enter:
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Rum Fruit Bread Cake with Dried Fruits
Makes 1 or 2 cakes
Time To Make: Active is about 45 minutes
1/2 c dried pineapple chopped into 1/2″ pieces
1/2 c chopped dried apricots
1/2 c gold raisins
1/2 c dried cherries
1 c pitted and chopped dates
3/4 c sliced almonds
1 1/2 c chopped hazelnuts
1 1/4 c flour
1/2 t baking powder
1/4 t salt
1 1/2 sticks unsalted butter softened
1 c brown sugar, packed
1 t vanilla
2 T rum, plus 1/4 c more for dousing
Preheat oven to 300. Brush an 8″ spring form (if you want just one cake) or a 6″ spring form pan and an 8 x 4″ loaf for two cakes. Line bottom and sides with parchment; brush with butter.
Combine fruit and nuts in a bowl. Set aside. Mix flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed and add eggs one at a time, mixing well between each. Add vanilla and rum and mix in. Add dry ingredients on low speed and beat until flour is incorporated. Scrape down bowl if needed. Fold in fruit and nut mixture.
Scrape batter into prepared pans. Bake until golden-about 2.5 hours. Cover with foil if it browns too much. Cool on a wire rack, Remove from pan and discard parchment. Wrap in cheesecloth and douse with 1/4 c rum. Store in a cool dry place. This can be doused each week for up to a month before serving, but it is also perfectly fine to let this set for a few days before you devour.
More To Try:
Brown Sugar Spice Cake with Caramel Glaze
Gingerbread Pear Upside Down Cake
Chocolate Fudge Loaf Cake
Dark Chocolate Covered Orange Peels
Cranberry and Toasted Pecan Strata
10 Sweet Family Favorites
Pin for Making Later: