Glazed Skillet Fruitcake


Dried fruit lends a nice blend of sweet and sour to this delicious skillet cake.

Glazed Skillet Fruitcake
Makes 6 to 8 servings
  • 1 cup plus 2 tablespoons bourbon, divided
  • 1 cup golden raisins
  • 1 cup dried cherries
  • ½ cup chopped dried apricots
  • ½ cup dried cranberries
  • ½ cup chopped dried figs
  • ¼ cup chopped candied ginger
  • 1 lemon, zested
  • 1 navel orange, zested
  • 1 cup granulated sugar
  • 1 cup apple juice
  • 10 tablespoons unsalted butter, cubed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1¾ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • ¾ cup confectioners’ sugar
  • 1 tablespoon whole milk
  • Garnish: orange zest
  1. Preheat oven to 325°. Line a 10-inch cast-iron skillet with parchment paper, letting excess extend over sides of pan. Spray with baking spray with flour.
  2. In a medium saucepan, bring 1 cup bourbon, raisins, cherries, apricots, cranberries, figs, candied ginger, lemon zest, and orange zest to a boil over high heat; cook for 2 minutes. Add granulated sugar, apple juice, butter, cinnamon, ground ginger, allspice, and cloves; return to a boil. Reduce heat to medium; cook, stirring occasionally, until thickened, 5 to 8 minutes. Remove from heat, and let cool for 15 minutes.
  3. In a medium bowl, sift together flour, salt, baking powder, and baking soda. Add flour mixture to fruit mixture, stirring until just combined. Add eggs, one at a time, stirring until just combined. Spoon into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Brush with remaining 2 tablespoons bourbon. Let cool completely on a wire rack. Using excess parchment as handles, remove from pan, and place on a serving plate.
  5. In a small bowl, whisk together confectioners’ sugar and milk until combined. Drizzle over cooled cake. Garnish with orange zest, if desired.


Fruitcake Tips

Simmering the dried fruit in bourbon rehydrates the fruit, resulting in plump bursts of sweet and tart flavors with a boozy kick.

When baking in cast iron, we like to line our skillets with parchment paper. Not only does this allow for easier removal, it helps prevent other flavors from penetrating the cake.

Brushing the baked cake with bourbon helps reintroduce the flavor to the cake. (The alcohol in the cake evaporates during the baking process.)

An unglazed fruitcake is shelf-stable in a sealed container at room temperature for about 2 weeks. If the cake starts to feel dry to the touch, brush it with more bourbon.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.