Like good wines and cheeses, one of the secrets to making your own great fruitcake is to let it age, tightly sealed and kept moist with periodic brushings of rum or brandy. If possible, plan to bake your fruitcake at least a couple of weeks before sharing — but even cooled and served the same day, it will still be delicious.
The second and most important secret to making your own great fruitcake — and what makes this fruitcake such an especially fresh-tasting treat — is to use quality dried fruits and fresh home-cut citrus peels. Many commercial dried fruit products have added sugar and preservatives — if sugar has been added, it probably wasn't the best quality fruit to begin with, and the sugar overpowers the natural sweetness and flavours of good fruit, giving it that sticky and artificial taste that ruins most fruitcakes. You can find good dried fruit without added sugar or preservatives in health food stores, but this can be an expensive option. Bulk food stores often stock unadulterated dried fruit, but be sure to check the ingredients. But your best bets for inexpensive quality dried fruit — especially for tropical dried fruit — are often Asian or Chinese grocers. I found all sorts of exotic dried fruits — from pineapple, mango, and lychee to papaya, mangosteen and guava — without added ingredients and at very affordable prices at my own local Chinese grocer.
Of course, you're not limited to tropical fruits but only to your dried fruit desires. The fruitcake requires 4 cups of dried fruit, and my own tropical version contained 1 cup each of dried pineapple, mango and lychee, with a 1/2 cup of golden raisins and a 1/4 cup each of dried papaya and bananas. But any assortment and ratios according to your own preferences can be used to make a delicious fruitcake. You can make this recipe a traditional fruitcake by substituting currants, raisins, sultanas, glacé cherries or dried chopped apricots for the tropical fruits in any proportion as long as you end up with 4 cups of dried fruit. Dried blueberries, cranberries or chopped dried apples can also make good choices. For a traditional fruitcake, you can also omit the coconut, substitute apple juice or cider for the orange juice, and brandy for the rum. See the notes in the recipe below.
Icing or decoration for the fruitcake before serving is also optional, but will make the fruitcake a splendid visual treat as well — not to mention adding extra sweetness. A traditional marzipan, fondant or royal icing topping is always appropriate, and will keep firm longer if you're expecting the cake to last more than a day after serving. Otherwise, coconut or banana flavoured cream cheese frostings or whipped cream chantillys are splendid for same day serving. But going with the theme of blending traditional and tropical, I iced my cake with a thin layer of kneaded and rolled marzipan — usually available in European grocers or delis — and scattered a quarter cup of toasted shredded coconut on top. Feel free to use your imagination.
I am sending this off to No Croutons Festival Photo Event hosted by Jackie this month and also to Susan's Black and White weekly photo event.
|Tropical Fruit Christmas Fruitcake|
|Recipe by Lisa Turner|
Adapted from Alton Brown
Published on December 3, 2011
A dark, rich, moist and chewy traditional-style Christmas fruitcake with a twist provided by tropical fruits and coconut
Print this recipe
Other Christmas ideas from Lisa's Kitchen:
Nigella's Christmas Pavlova
Tropical Christmas Steamed Pudding
On the top of the reading stack: the web
Audio Accompaniment: Nulleins