Noel Fruitcake
Noel Fruitcake
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Category
Dessert
Servings
10
Prep Time
15 minutes
Cook Time
50 minutes
To finish the year we are featuring a quick version of a Noel fruitcake made with Extra Virgin Olive Oil and applesauce. It is moist and rich thanks to the addition of raisins and candied fruit. This cake is truly the quintessence the holiday season. Instead of candied fruits, we used dried pineapple chunks that we cut in small pieces.
To make this fruitcake more festive, we piped some cheese cream frosting we made for our carrot cake and glazed it with some apple jelly. Finally, we decorate it with some holiday berries to make it ready for a Joyeux Noël!
Ingredients
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½ cup raisins
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½ cup diced, candied fruit
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2 tbsp Brandy
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½ cup Extra Virgin Olive Oil
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1 cup sugar
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1 egg, slightly beaten
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1 cup chopped walnuts
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2 cups flours
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1 tsp baking soda
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1 tsp cinnamon
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½ tsp salt
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½ nutmeg
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¼ tsp ground cloves
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¼ tsp allspice
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1 cup applesauce
Directions
Preheat the oven at 350°F
Grease and flour a 10-12 cups Bundt pan or line a pan with the small loaf baking cups.
In a small bowl, soak raisins and fruits in brandy.
In a large bowl cream olive oil and sugar. Add egg, raisin, fruits and nuts; mix well.
In a medium bowl, whisk together the dry ingredients.
Add alternatively the dry ingredient and the applesauce to the creamed mixture, mixing well after each addition.
Pour the batter into the prepared pan or cups.
Bake for 50 minutes (25 minutes for the mini loafs}, or until the cake tests done.
Let cool on a rack before storing in a cool place. For the Bundt cake, it is always recommended to invert it after 10 minutes and before unfolding.
Drizzle the cake with some melted apple jelly before serving.
Recipe Note
Photography by Sharisse Rowan
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