Glazed Fruitcake


A time-honored Christmas dessert, our fruitcake is brimming with ginger flavor. Use your favorite dried fruits or whatever you have in your pantry.

Glazed Fruitcake
Serves: 1 (8x4-inch) cake
  • 2¼ cups chopped assorted dried fruit (raisins, cherries, figs)
  • ½ cup finely chopped candied ginger
  • 1 cup granulated sugar
  • ¼ cup ginger beer
  • ⅓ cup bourbon
  • Zest of 1 navel orange
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, cubed
  • 1¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs, lightly beaten
  • ¾ cup confectioners’ sugar
  • 1 tablespoon whole milk
  • Garnish: orange zest strips
  1. Preheat oven to 325°. Line an 8x4-inch cast-iron loaf pan with parchment paper, letting excess extend over sides of pan; spray with baking spray with flour.
  2. In a medium saucepan, bring dried fruit, candied ginger, granulated sugar, ginger beer, bourbon, zest, cinnamon, ground ginger, and cloves to a boil over high heat; cook for 2 minutes. Stir in butter until melted. Reduce heat to medium; cook, stirring occasionally, until thickened, 5 to 8 minutes. Transfer to a large bowl, and let cool for 15 minutes.
  3. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Whisk eggs into fruit mixture until well combined. Stir flour mixture into fruit mixture just until combined. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, about 55 minutes. Let cool on a wire rack for 20 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
  5. In a small bowl, whisk together confectioners’ sugar and milk until smooth; drizzle onto cake. Garnish with zest, if desired.



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