Alton Brown Fruitcake Recipe

This Alton Brown Fruitcake Recipe is a rich and moist holiday dessert, which includes golden raisins and dried cherries. It’s a classic, foolproof recipe, ready in about 1 hour and 40 minutes.

Alton Brown Fruitcake Recipe Ingredients

• 1 cup golden raisins (dark raisins will not taste the same)
• 1 cup currants
• 1/2 cup dried cranberries
• 1/2 cup dried blueberries
• 1/2 cup dried cherries
• 1/2 cup chopped dried apricots (try to find whole without sulfates)
• 1 lemon, zest only
• 1 orange, zest only
• 1/4 cup chopped candied ginger
• 1 cup gold rum (dark works too)
• 4 whole cloves
• 6 whole allspice berries
• 1/2 cinnamon stick
• 1 cup sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup unfiltered apple juice or cider
• 1 teaspoon ground ginger (dry not fresh)
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 2/3 cup toasted, chopped pecans
• 1/4 cup brandy (in a spritz bottle)

How To Make Alton Brown Fruitcake Recipe

1. Soak the dried fruit: Combine raisins, currants, cranberries, blueberries, cherries, apricots, citrus zests, and candied ginger in a container. Add rum, cover, and let soak overnight at room temperature.
2. Grind the spices: The next day, grind cloves, allspice, and cinnamon stick into a fine powder using a spice grinder.
3. Simmer the fruit mixture: In a saucepan, combine the soaked fruit, ground spices, sugar, butter, apple juice, and ground ginger. Bring to a boil, then reduce to a simmer for 10 minutes. Cool for at least 15 minutes.
4. Preheat the oven and prep the water bath: Place a roasting pan filled halfway with warm water on the bottom oven rack. Preheat oven to 325ºF.
5. Mix the dry ingredients: Sift together flour, salt, baking soda, and baking powder. Stir into the cooled fruit mixture.
6. Add eggs and nuts: Stir in eggs one at a time, then fold in chopped pecans.
7. Bake the fruitcake: Grease a 10-inch nonstick loaf pan and pour in the batter. Bake until the center reaches 200°F, about 1 hour.
8. Cool and age the cake: Remove the cake from the oven, spritz with brandy, and let cool completely. Wrap in cheesecloth, spritz again, and store in an airtight container. Reapply brandy every 2–3 days for up to 2 weeks.

Recipe Tips

• Why use golden raisins instead of dark ones? Golden raisins have a milder, fruitier flavor that complements the other dried fruits without overpowering them.
• Can I skip the overnight soak? It’s not recommended. The soak deeply flavors the fruit and helps keep the cake moist.
• How do I know when the fruitcake is done? Use a food thermometer—it’s done when the center hits 200°F.
• What’s the purpose of the water bath in the oven? It adds moisture to the oven and prevents the cake from drying out while baking.
• How to age the fruitcake properly: Wrap tightly in cheesecloth, store in an airtight container, and spritz with brandy every few days for deeper flavor.

What To Serve With Fruitcake

This holiday fruitcake pairs well with warm, cozy drinks and light sides:

• Hot spiced cider
• Coffee with cream or eggnog
• Whipped cream or vanilla ice cream
• A plate of mixed cheeses and nuts
• Dark chocolate truffles

How To Store Fruitcake

Refrigerate: Wrap in cheesecloth and plastic wrap, then store in the fridge for up to 3 weeks. Reapply brandy every few days.

Freeze: Double wrap in plastic and foil, then freeze for up to 3 months. Thaw in the fridge before serving.

Fruitcake Nutrition Facts

• Calories: 350
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 4g
• Fiber: 2g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dark rum instead of gold rum?
Yes, dark rum works too, but gold rum gives a slightly lighter flavor that blends well with the fruit.

How long should I age fruitcake before gifting?
Let it age at least 2 weeks, spritzing with brandy every few days to deepen the flavor.

Can I make this without alcohol?
Yes, substitute the rum and brandy with apple juice or cider, though the flavor and shelf life will differ.

Why is my fruitcake dry?
It may have overbaked or missed enough brandy spritzing during storage. Always check the internal temperature and keep it wrapped tightly.

Try More Recipes:

• Alton Brown Pork Chops Recipe
• Alton Brown Whipped Cream Recipe
• Alton Brown Peanut Butter Cookies Recipe