Berrylicious Holiday Fruitcake! :)
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Tis the last day of my annual holiday baking!
Todays third and final creation is actually my favorite of everything that I have made over the past few days of super tasty cranberry treats. This may be my first time cooking with cranberries, but most definitely will not be my last!
The aroma from cooking these tart little cranberries with dark brown sugar, molasses and lots of sugary spices reminds me of a really great seasonal Yankee Candle. But only better! I actually at one point just stood over the large pot with various berries cooking on the stove and took in the amazing aroma... MMMMMMM!!! The smell of fresh cranberries bathing in sweet amaretto liquor was truly divine!! Adding dark brown sugar and real vanilla extract only made it that much better! Who needs a Yankee Candle when the entire house smelled like a real holiday bakery over the past 48-hours!
Actually, over the past 72-hours of pure holiday baking bliss~ It's really been all about the right amount of fruits, spices and making sure to go with real extracts, not imitation. The same holds true for what type of flour to buy when creating your very own recipes for holiday baking. These are just a few of my tips on products that I used to help make every new creation truly a holiday baking masterpiece!
*Baker's Joy No stick flour baking spray
*Arrowhead Mills Organic all-purpose flour unbleached
*Mauna Loa, no preservatives, dry roasted macadamia nuts
*No Yolk egg whites
*JR Watkins Original Gourmet baking extracts
Now onto my third and final holiday baking creation!
Berrylicious Holiday Fruitcake
For a gal who was never much for fruitcake. I beg to differ on this super moist, most berrylicious total opposite version of the dry, hard-as-a-rock fruitcake that most of us familiarize ourselves with on Christmas. BAH!
My goal was to create something that had more of a summer sweetness to it with lots of berries, a sweet nutty flavor and some of the very best holiday pure baking extracts and spices to give it that extra little zing with every bite! Once again, no recipes. This is my own personal creation that honestly didn't last but a mere 48-hours since I am still catching up over the past 3 days of blogging.
At the end of this blog entry is a picture of me and the after math of what used to be an entire fruitcake. As of the current time... almost G-O-N-E! Hehehehehehe!
What you will need to bake this super moist Berrylicious Holiday Fruitcake by little ole me:
One non-stick Bundt pan
One large cooking pot
One medium size sauce pan for fruit prepping
One medium bowl for mixing all ingredients
BERRYLICIOUS HOLIDAY FRUITCAKE
1/4 cup of chopped pecans
1/4 cup of chopped macadamia nuts
1/4 cup of golden raisins
1/4 cup of Morello cherries
1/4 cup of blueberries
1/4 cup of cranberries
1 small mandarin orange diced
1/4 cup of molasses or Dark Karo syrup
1/2 cup of organic all-purpose flour unbleached
1 teaspoon of pure orange extract
1 tablespoon of pure vanilla extract
1 teaspoon of allspice
3 tablespoons of cinnamon-sugar
1 teaspoon of ground cinnamon
1/2 cup of softened butter
1/4 cup of dark brown sugar
1 egg white or No Yolk eggs
1 teaspoon of baking soda
1 teaspoon of sea salt
2 tablespoons milk
1/3 cup amaretto liquor for soaking fruits
24-hours prior to baking you will need to prep the berrylicious fruit in a medium size sauce pan.
Mix 1/3 cup of amaretto liquor, 3 tablespoons of brown sugar, 2 tablespoons of molasses or Dark Karo syrup with cranberries, blueberries, cherries and golden raisins in sauce pan on stove top, medium heat setting for 15 minutes. Bring to a bubbling boil and remove to cool for 20 minutes. Cover saucepan while cooling, occasionally stirring, then place in refrigerator for 24-hours. This will allow for the amaretto, brown sugar and molasses to soak into the fruit mix.
Nighty night berrylicious fruit!
24 hours later.... time to prepare the remainder of the ingredients.
*Pre-heat oven to 325 degrees*
You will be mixing the dry ingredients, molasses, milk, eggs, sugar, nuts, flour and spices with a large hand held spoon in a separate medium size bowl. No hand mixers or other electric gadgets allowed. Time for some old school baking from back in the day! Hehehehehe!
In medium size bowl combine butter, brown sugar, egg and milk. Stir till smooth consistency. Now add your spices to the mix; cinnamon-sugar, ground cinnamon, allspice, baking soda and sea salt. Onto the pure extracts! Pour in the vanilla and orange extracts followed by your molasses or Karo Dark Syrup. Lastly add your flour, chopped pecans and macadamia nuts and stir until blended thoroughly.
Now for the berrylicious fruit!
Take out your fruit mix that has been soaking in amaretto, brown sugar and molasses/Karo Dark syrup and place into large mixing bowl. Leave some remaining fruit and sauce for moistening and decorating the cake after final baking. I had to use my best judgment on this one as you can tell with the photos attached! 1/3 cup of left over fruit to put off to the side is a good start!
Spray your non-stick Bundt pan with a no-stick flour spray such as Baker's Joy. This will guarantee that your Berrylicious Holiday Fruitcake does not stick to the pan after baking. Trust me on this one! It works!
Add mixed ingredients from bowl into the Bundt pan and then sprinkle diced mandarin orange pieces of top of batter. You will then take a large spoon and slowly add remaining amaretto liquor and fruit juices from sauce pan on top of the batter. I even added some extra Morello cherries on top of mine before baking.
Time to bake this super sweet Berrylicious Holiday Fruitcake treat!
Set your timer for 35 minutes. You will need to recheck again every 5 minutes with a toothpick. The toothpick need not be completely clean, but actually a little browning around the edges of the pan to know when it is done. I timed mine to approximately 40 minutes. This is a super moist fruitcake so don't anticipate it to rise to tremendous heights. The secret is keeping the cake moist. Not dry.
Take your Berrylicious Holiday Fruitcake out of the oven and place on cooling rack or oven mitt. Use any remaining left over amaretto soaked fruit juice to spoon on top, sit and wait for 15 minute to allow for cooling.
This is where the art of not having your fruitcake stick to the pan comes into play! Have your large holiday or decorative plate ready to catch some Berrylicious Holiday Fruitcake by placing it on top of the open Bundt cake pan. Quickly, but gently using oven mitts, turn over the Bundt cake pan and tap lightly with a butter knife. This will ensure that the fruitcake has safely made its way out of the Bundt pan without sticking. It should come out very easily since this Berrylicious Holiday Fruitcake is super moist!
Place into the refrigerator for 30 minutes until cool to the touch. Onto the rest of the left over soaked fruit in amaretto liquor!
Using a large spoon, pour remainder of the fruit onto the fruitcake as you wish. I took two pictures to show how I used the remaining fruit to decorate my Berrylicious Holiday Fruitcake.
Not only is it super festive and Berrylicious! It also makes for a really great dessert conversation piece during the holiday season!
There's only one catch to this newest and final holiday baking creation by little ole me... It won't last long, so make sure to save yourself a piece!
HOLY FRUIT CAKE! IS THIS YUMMY!!!
BERRYLICIOUS HOLIDAY FRUITCAKE
Recipe by, Little Ole Me
Posted by GastroparesisAwarenessCampaignOrg.
at 12:01 AM EST
Updated: December 13, 2017 7:51 AM EST