Fruitcake is one of those traditional holiday foods. It’s heavy, dense, and has those funny green bits in it. You can buy it everywhere. But who really buys it? And who really likes it?
Well, hold on to your fruitcake hats! This is not your grandma’s fruitcake!
Start with 1/2 cup sugar and 1/4 cup brown sugar.
Add 1/2 cup butter, 1 tsp cinnamon, 1/2 tsp ginger, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp vanilla and beat until combined.
Add two eggs, and beat until combined.
Add 1/2 cup water and 1-1/2 cups flour. Stir until combined.
Then add one 8 ounce package of candied pineapple…
…one 16 ounce package of candied cherries…
…and 1/2 cup chopped pecans.
Fold the fruit and nuts in. Coat 4 mini loaf pans with baking spray, and fill 1/2-2/3 full.
Bake at 350 degrees for 40-50 minutes.
Seriously. No mystery green bits. No rum-soaked anything. (Although I’m sure it would be wonderful if you used 1/2 cup rum instead of the water.) No heavier-than-it-should-be cake. This is a spice-type cake that has more fruit and nuts than cake! There’s something yummy in every bite!
Here’s the printable recipe card:
This actually looks really good and I have never been a fan of fruit cake!!
Oh My Gosh! Are you turning into a foodie? hee hee! LOVE fruit cake, and you could still soak each one of them in some apricot brandy, just sayin’ May have to try this if I can find the elusive time!
Lana, I definitely consider myself a food blogger… but not necessarily a foodie… 😉