Foolproof Fruit Cake

19 ingredients
6 steps

Ingredients

  • Peel of 2 oranges, cut into quarters
  • Peel of 2 lemons, cut into quarters
  • Cold water
  • 1 cup tap water
  • 4 cups granulated sugar, divided
  • 2 cups (8 3/4 oz.) dark raisins
  • 2 cups (8 3/4 oz.) golden raisins
  • 1 1/2 cups dark rum
  • 3 cups (about 12 3/4 oz.) all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 4 teaspoons baking soda
  • 2 teaspoons grated fresh nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon table salt
  • 1 teaspoon ground cloves
  • 3 cups unsweetened applesauce
  • 6 tablespoons white vinegar
  • 1 cup (8 oz.) unsalted butter, softened
  • 2 cups chopped pecans, toasted

Directions

  1. 1
    Place orange and lemon peel in a small saucepan; add cold water to a depth of 1 inch. Bring to a boil over medium-high; drain. Repeat process 3 more times using cold water each time.
  2. 2
    Place 1 cup water and 2 cups of the sugar in a medium saucepan over medium-high; bring to a boil. Add orange and lemon peels to pan; reduce heat to low, and simmer until peel is tender and translucent, 1 to 1 1/2 hours. Cool completely. Dice orange and lemon peel.
  3. 3
    Combine diced orange and lemon peel, raisins, and rum in a bowl; stir gently. Cover and let stand 8 hours or overnight.
  4. 4
    Preheat oven to 275°F. Combine flour, cocoa, baking soda, nutmeg, cinnamon, salt, and cloves in a medium bowl; stir with a whisk. Combine applesauce and vinegar in a separate bowl.
  5. 5
    Place butter and remaining 2 cups sugar in a large mixing bowl; beat with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add flour mixture alternately with applesauce mixture in 5 additions, beginning and ending with flour mixture. Stir in raisin mixture and pecans.
  6. 6
    Divide batter evenly among 4 (9- x 5-inch) loaf pans coated with baking spray. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs attached, about 2 hours. Cool in pans on a wire rack about 30 minutes. Remove fruitcakes from pans; cool completely on rack, about 1 hour. Wrap with plastic wrap, and refrigerate overnight. Store at room temperature for up to 1 week or refrigerated for up to 3 weeks.

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