The oldest reference that can be found regarding fruitcake dates back to Roman times. The recipe included pomegranate seeds, pine nuts, and raisins mixed into a barley mash. However, the name “fruitcake” can be traced back only as far as the Middle Ages. The fruitcake in the U.K. Is baked during weddings. In the US it is mostly baked during Christmas holidays. Here is my vegan fruitcake recipe.
Note: Can be baked up to one weeks before serving if curing in brandy or rum.
1 1/2 cups candied yellow pineapple, chopped
1 1/2 cups candied red cherries (1 cup chopped, 1/2 cup whole)
1 cup mixed candied fruit
1/4 cup chopped dates
1/4 cup currants
1 cup golden raisins
3/4 cup dried chopped apricots
2 cups pecans or walnuts (1 1/2 cups chopped 1/2 cup whole)
1 cup brandy or rum (plus more to cure)
1 cup vegan margarine, room temperature
2 cups firmly-packed light brown sugar
1/2 cup dark molasses
Egg replacer to equal 5 eggs (follow directions)
2 1/4 cups all-purpose flour (sifted)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 teaspoon almond extract
Preheat oven to 275 degrees F.
Grease a 10-inch tube or bundt pan; line with parchment paper and grease well.
In a large bowl, combine chopped candied pineapple, chopped candied cherries, raisins, currants, chopped apricots, chopped dates, chopped pecans or walnuts and add 1/2 cup brandy; stir until well blended. Let stand 1 hour. In a separate bowls soak the whole nuts and whole cherries in the remaining 1/2 cup brandy.
In a large bowl, cream margarine. Gradually add brown sugar, molasses stirring until light and fluffy. Add egg replacer and mix well.
In another large bowl, combine flour, baking soda, baking powder, cinnamon, and mace; gradually add to butter mixture. Add almond extract. Drain the fruit. Save brandy. Dust fruit with flour so that the fruit does not settle on the bottom of the cake. Add dusted fruit mixture; stir until well blended. Spoon into prepared pan. Decorate top of cake with whole cherries and nuts.
Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. A good check is to use an instant digital thermometer to test your fruitcake. The internal temperature should be between 200º and 210º F. Remove from oven and cool on a rack.
Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cool completely. Pour remaining bandy that fruit soaked in over top of cake.
Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator.
Note: if top of cake is cooking too quickly add foil to cover the top.