Introduction
Fruit cakes often get a bad rap, but that’s only because people haven’t tasted Alton Brown’s fruit cake recipes. These recipes are packed with delicious fruit flavors and perfect for any occasion. Whether you’re a fruit cake lover or not, these recipes are sure to change your mind.
Recipe 1: Alton Brown Fruit Cake with Nuts
Ingredients:
- 2 cups mixed dried fruit (such as raisins, cranberries, and cherries)
- 1/2 cup chopped nuts (such as almonds or walnuts)
- 1 cup sugar
- 1 cup water
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
Instructions:
- Preheat the oven to 350°F.
- In a large saucepan, combine the dried fruit, nuts, sugar, water, and butter. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer for 5 minutes.
- Remove from the heat and let cool for 15 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the flour mixture to the fruit mixture and stir until well combined.
- Add the eggs and stir until well combined.
- Pour the batter into a greased 9×5-inch loaf pan.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutritional Information:
- Calories: 270
- Protein: 4g
- Fat: 10g
- Carbohydrates: 44g
- Fiber: 1g
- Sugar: 29g
- Sodium: 180mg
Cooking Time:
50 to 60 minutes
Equipment:
- Large saucepan
- 9×5-inch loaf pan
- Wire rack
Serving Suggestions:
Serve this fruit cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations:
Feel free to mix and match different types of dried fruit and nuts to create your perfect fruit cake. You can also add spices like ginger, cloves, or cardamom for an extra kick of flavor.
Substitutions:
If you don’t have all-purpose flour on hand, you can substitute with whole wheat flour or gluten-free flour. You can also use brown sugar instead of white sugar for a richer flavor.
Storage:
Store this fruit cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips:
Make sure to cool the fruit mixture before adding the flour and eggs to prevent the eggs from curdling. You can also soak the dried fruit in rum or brandy overnight for a boozy twist.
Frequently Asked Questions:
Can I make this fruit cake ahead of time?
Yes, you can make this fruit cake up to 1 week in advance and store it in the refrigerator.
Can I freeze this fruit cake?
Yes, you can freeze this fruit cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Recipe 2: Alton Brown Fruit Cake with Rum
Ingredients:
- 2 cups mixed dried fruit (such as raisins, cranberries, and cherries)
- 1/2 cup dark rum
- 1 cup sugar
- 1 cup water
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the dried fruit and rum. Let soak for 1 hour.
- In a large saucepan, combine the sugar, water, and butter. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer for 5 minutes.
- Remove from the heat and let cool for 15 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the flour mixture to the fruit mixture and stir until well combined.
- Add the eggs and stir until well combined.
- Pour the batter into a greased 9×5-inch loaf pan.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutritional Information:
- Calories: 290
- Protein: 4g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 30g
- Sodium: 180mg
Cooking Time:
50 to 60 minutes
Equipment:
- Large bowl
- Large saucepan
- 9×5-inch loaf pan
- Wire rack
Serving Suggestions:
Serve this fruit cake warm or at room temperature with a drizzle of rum glaze or a dusting of powdered sugar.
Variations:
Feel free to mix and match different types of dried fruit and spices to create your perfect fruit cake. You can also use brandy or whiskey instead of rum for a different flavor.
Substitutions:
If you don’t have all-purpose flour on hand, you can substitute with whole wheat flour or gluten-free flour. You can also use brown sugar instead of white sugar for a richer flavor.
Storage:
Store this fruit cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips:
Make sure to cool the fruit mixture before adding the flour and eggs to prevent the eggs from curdling. You can also brush the top of the fruit cake with additional rum before serving for an extra boozy kick.
Frequently Asked Questions:
Can I make this fruit cake without alcohol?
Yes, you can substitute the rum with apple juice or water for a non-alcoholic version.
Can I use fresh fruit instead of dried fruit?
No, fresh fruit will not work in this recipe. Make sure to use dried fruit for the best results.
Conclusion
Alton Brown’s fruit cake recipes are the perfect way to get your fruit fix while indulging in a delicious dessert. Whether you prefer a nutty version or a boozy one, these recipes are sure to satisfy your cravings. So why not give them a try and see for yourself how delicious fruit cakes can be?
