Holiday Spiced Fruitcake with Jam and Honey

The hardest part of this recipe is waiting for the cake to ripen. There will be a lot of juicy, tasty, aromatic dried fruits and candied fruits and just a little dough, which will smell like a whole bouquet of spicy spices. And if you let the cake ripen and brew, it will be just a fireworks display of flavors and aromas.
cook time: 3h
Ivy Ramsay
Holiday Spiced Fruitcake with Jam and Honey

Nutrition Facts (per serving)

321
Calories
12g
Fat
53g
Carbs
4g
Protein

Ingredients (1 portion)

Basic:

Salt (2 good pinches) to taste
Sugar 25 g
Wheat flour 50 g
Butter 70 g
Eggs 1 pc
Honey 10 g
Dry spices (cinnamon, cloves, star anise, cardamom, nutmeg) 1 tsp
Jam 20 g
Dried fruits (already soaked) 400 g
Almond flour 25 g

Recipe instructions

Step 1

Step 1
The weight of dried fruits and candied fruits is indicated already soaked in syrup. Recipe here https://1000.menu/cooking/41070-suxofrukty-i-cukaty-v-sirope-dlya-vypechki If dried fruits and candied fruits were soaked in pure alcohol, then the amount of sugar in the dough should be increased to 50 grams. Any spice mixture you wish. I indicated mine in the recipe. You can use absolutely any jam. I had apricot. All ingredients should be at room temperature.

Step 2

Step 2
Add sugar to softened butter and beat until white.

Step 3

Step 3
Then I add an egg at ROOM TEMPERATURE and beat until a soft, homogeneous, fluffy “cream”.

Step 4

Step 4
Then spices, salt, jam and honey. Mix everything well or beat with a mixer.

Step 5

Step 5
Then I sift through all the flour and mix well.

Step 6

Step 6
I add dried fruits, mix and this is the picture you should get. Even in its raw form, the aromas are simply divine...

Step 7

Step 7
The size of the mold in which I will bake is 11*20. I grease with butter and line with parchment paper.

Step 8

Step 8
I spread the dough and level it so that there are no voids.

Step 9

Step 9
I cover with foil so that the top is not burnt and the cake is well baked inside and send it to a preheated oven at 140-150 degrees for 2-2.5 hours.

Step 10

Step 10
My cake took 2 hours and 10 minutes to bake. Bake for 1 hour 50 minutes under foil. While the cake is hot, you can grease it with any strong alcohol or syrup, but I had enough of everything in dried fruit. Or, once cooled, you can frost the cake with egg white frosting.

Step 11

Step 11
Let it cool completely and remove from the mold. The weight of the cupcake is 570 grams.

Step 12

Step 12
I sprinkle it well with powdered sugar and at this stage you can wrap it in cling film or parchment paper and put it in the refrigerator to ripen.

Step 13

Step 13
But I’ll cut mine open and show you what it’s like inside. In my opinion, the cut is simply gorgeous. And soaked dried fruits give the dough a simply delicious taste and aroma. Donʼt be lazy and soak it at least overnight. You ate one half right away :), and wrapped the second half in parchment and put it away.

Step 14

Step 14
Today we tried the second half. She matured for 3 weeks. What can I say — itʼs worth it. Immediately after baking, the cake seemed quite sweet and dense to me, but after ripening it became somehow ideal. Firstly, it became softer, the dried fruits were more tender, and the sweetness returned to normal. All the flavors came together and the result was just some kind of harmony. Spicy, aromatic spices did their job. In general, it is really very, very tasty!!!

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