Fruitcake Recipe Rum, Brandy, Marzipan, Best, Easy Candied Fruit Alcohol

Ingredients

• 1 cup Candied Cherries (diced)
• 1 cup Candied Pineapple (diced; substitute any candied fruit if unavailable)
• 1 cup Prunes (pitted and diced)
• 1 cup Dried Pears (chopped)
• 1.5 cup Mixed Peel (candied citrus peel, chopped)
• 1.5 cup Pecans (chopped; walnuts or hazelnuts may be used)
• 2 cup Dates (pitted and diced)
• 4 cup Yellow Raisins (golden raisins)
• 1.5 cup Currants (dried)
• 1 piece Lemon (zest and juice)
• 1 piece Orange (zest and juice)
• 0.5 cup Rum (or brandy or cognac; use hard liquor, not liqueur)
• 1 tablespoon Red Currant Jelly (can substitute crabapple jelly)
• 2 cup All-Purpose Flour (1.5 cup for dry mix + 0.5 cup for sprinkling)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 2 tablespoon Gingerbread Spice (or homemade blend (½ tsp nutmeg, ½ tsp allspice, 1½ tsp cinnamon, ½ tsp ground cloves))
• 1 cup Unsalted Butter (softened, cut into cubes)
• 2 cup Yellow Sugar (light brown or demerara; avoid dark brown for color)
• 6 large Eggs
• 1 tablespoon Vanilla Extract (shot of vanilla)
• 4 cup Ground Almonds (finely ground; best using a coffee grinder in batches)
• 4 cup Icing Sugar (powdered sugar)
• 1 cup Granulated Sugar (for sugar water) (dissolved in equal water)
• 1 cup Water (for sugar water) (boiled then cooled)
• 1 teaspoon Lemon Juice (for marzipan)
• 1 teaspoon Almond Extract
• 1 teaspoon Rose Water (use good quality Lebanese or Persian rose water)

Instructions

1. Combine Dried Fruit and Nuts

   Measure and place the candied cherries, candied pineapple, prunes, dried pears, mixed peel, pecans, dates, yellow raisins, and currants into a large mixing bowl; you should have about 16 cups total.

   Time: PT15M

2. Prepare the Citrus‑Rum Liquid

   Zest and juice one lemon and one orange. In a separate bowl combine the zest, the juices, ½ cup rum (or brandy/cognac), and 1 tablespoon red currant jelly. Stir until the jelly dissolves.

   Time: PT10M

3. Make the Dry Spice Mix

   In a medium bowl sift 1.5 cups flour with 1 tsp baking powder, 1 tsp baking soda, and 2 tbsp gingerbread spice (or the homemade blend). Set aside.

   Time: PT5M

4. Soak the Fruit

   Pour the citrus‑rum liquid over the fruit mixture, toss to coat, and let sit for 10 minutes so the fruit absorbs the flavors.

   Time: PT10M

5. Incorporate the Dry Mix

   Sprinkle the flour‑spice mixture over the soaked fruit and gently fold until the fruit is lightly coated. This adds structure without making the cake heavy.

   Time: PT5M

6. Cream Butter and Sugar

   In the stand mixer fitted with the paddle attachment, beat 1 cup softened butter with 2 cups yellow sugar until light and fluffy, about 5 minutes.

   Time: PT5M

7. Add Eggs and Vanilla

   Add the 6 eggs one at a time, beating after each addition, then stir in 1 tbsp vanilla extract.

   Time: PT5M

8. Combine Fruit with Butter Mixture

   Transfer the fruit mixture into the butter‑sugar‑egg mixture. Using a spatula or clean hands, fold gently until everything is evenly distributed. The batter will be very heavy.

   Time: PT10M

9. Prepare the Baking Liners

   Cut parchment or brown paper to fit the bottom of each mini loaf pan, grease lightly with a little oil, and line the pans.

   Time: PT5M

10. Portion the Batter

    Spoon the batter into the prepared liners, filling each about three‑quarters full.

    Time: PT5M

11. Set Up Water Bath

    Place the filled pans on a larger baking sheet. Pour hot water into the sheet until it reaches halfway up the sides of the mini pans.

    Time: PT5M

12. Bake the Fruitcakes

    Preheat a convection oven to 250°F (or a conventional oven to 275°F). Bake the cakes for 60‑90 minutes, until the tops spring back and a thin skewer inserted near the center comes out clean.

    Time: PT1H30M

    Temperature: 250°F

13. Cool the Cakes

    Remove the pans from the water bath, let them sit for 5 minutes, then turn the cakes out onto a cooling rack to cool completely.

    Time: PT15M

14. Make the Marzipan

    Pulse 4 cups ground almonds with 4 cups icing sugar in a food processor. In a small saucepan dissolve 1 cup granulated sugar in 1 cup water, boil briefly, then cool. Add the sugar syrup, 1 tsp lemon juice, 1 tsp almond extract, and 1 tsp rose water to the almond mixture. Knead until smooth and pliable.

    Time: PT15M

15. Roll the Marzipan

    On a surface dusted with icing sugar, roll the marzipan to about ¼‑inch thickness using a rolling pin.

    Time: PT5M

16. Cover the Cakes with Marzipan

    Drape a sheet of rolled marzipan over each cake, smooth the edges, brush off excess icing sugar, then lightly brush the surface with a thin sugar‑water glaze (the same syrup used for the marzipan).

    Time: PT10M

17. Decorate

    Press candied ginger, whole almonds, green candied cherries, or any festive decorations onto the marzipan. Finish with a final light brush of sugar‑water glaze to give shine.

    Time: PT15M

18. Wrap and Store

    Wrap each finished cake tightly in plastic wrap, then place in an airtight container or Saran‑wrap bag. Store at room temperature for up to 1 week, or refrigerate for longer shelf life.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

70 g

Fat

18 g

Fiber

5 g