Fruit Cake

Name: Fruit Cake
Prep time: 120 min
Cook time: 30 min
Yield: 8
Cuisine: Inglesa
Ingredients: 4 cups Jumex® Único fresco® blueberry grape; 3 1/2 cups candied fruits, (pear, apricot, etc.) chopped into pieces, dates, cherries, raisins; 2 cups butter, 180 g, soft; 1/2 cups Great Value® raw sugar; 1/2 cups Jumex® Único fresco® blueberry grape, the leftover from the maceration; 1/2 cups honey brown sugar; 3 eggs; 3 cups flour, sifted; 1/4 teaspoons cinnamon; 1/4 teaspoons clove; 1/4 teaspoons nutmeg, or mace (if you can find it); 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon almond essence; 1/2 cups walnuts, chopped and toasted; 1/2 cups almonds, chopped and toasted; 1/2 cups peanuts, chopped and toasted; sugar glaze, for decoration; dry fruits, (nuts, candied fruit, dried fruit) for decoration

Único Fresco

Fruit cake is a classic European cake made with candied fruit, dried fruit, nuts, and spices, which is soaked in alcohol for a period of time. Thanks to its ingredients, this cake can last a long time. Although it requires patience to make, the result is spectacular and worth it; additionally, for this fruit cake recipe, we use Jumex® Único Fresco® blueberry grape to macerate the fruits.

Reviewed by Editorial Team of Kiwilimón

Published: 02-02-2022

Preparation

1h 30 mins

30 mins

Low

Mix the candied fruit and pour Jumex® Único Fresco® blueberry grape into a bowl and let it macerate for at least one hour, but you can also let it soak overnight. Once the maceration time has passed, strain, reserving the fruit and the ½ cup of Jumex® Único Fresco® blueberry grape that was leftover from the maceration. Cream the butter with the brown sugar until perfectly combined and achieve a creamy texture, then add the piloncillo honey and half a cup of Jumex® Único Fresco® blueberry grape leftover from the maceration, finally add the eggs one by one until incorporated. Add the previously sifted flour, spices, baking powder, salt, almond extract, walnuts, almonds, peanuts, and the macerated candied fruit. Pour the mixture into a loaf pan lined with parchment paper and bake at 180 °C for 40 minutes. Remove the fruit cake from the oven and let it cool to room temperature. Decorate the fruit cake with powdered sugar glaze and dried fruits.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

297.4

kcal

14.87%

Carbohydrate, by difference

40.4

13.47%

Protein

Total lipid (fat)

14.9

22.92%

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100

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Fruit Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Fruit Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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