Fruitcake for New Year’s

December 31, 2012 § 10 Comments

We’re hosting a small New Year’s dinner this year.  Usually we go to the house of our friends Olga and Anthony, but this year they’re engaged in a major remodeling project.  So, this year it is our pleasure to host the New Year’s feast.  We’re planning a big spread with a beautiful ham with homemade mustard (recipe to follow sometime next week), caviar, popovers, a cheese and fruit plate, sausages in puff pastry, marinated vegetables, desserts, and champagne (of course).  Among the desserts, I’m making a pumpkin fruitcake.  I sort of invented this, after comparing several recipes on the internet.  The recipe looks complicated, but only because it has a lot of ingredients.  It’s actually very easy to put together.

Pumpkin fruitcake

Pumpkin fruitcake

32 ounces candied chopped fruits (you can just buy the packaged container of fruitcake mix at your grocery story)

1/2 cup rum (you can also substitute whiskey)*

2 cups pumpkin puree

2 cups all-purpose flour

1 pound butter (4 sticks)

1-1/2 cups white sugar

6 eggs

2 teaspoons vanilla

2 cups flour

1/2 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon allspice

2 teaspoons baking powder

Place the candied fruit in a bowl, and stir in the rum.  Set aside to soak for 1-2 hours.  After the fruit has soaked, stir in the pumpkin puree, then 2 cups of flour.

Meanwhile, preheat oven to 300-degrees fahrenheit.  In a large bowl, cream the 1-pound butter with the 1-1/2 cups sugar.  Beat in the 6 eggs, 1 egg at a time.  Stir in the 2 teaspoons vanilla.  Add the remaining 2 cups of flour, salt, nutmeg, cinnamon, allspice, and baking powder.  Stir to incorporate.  Fold in the fruit mixture.  Pour into a large greased bundt pan (mixture will come nearly to the top).  Place into the preheated oven, and bake for 2 to 2-1/2 hours, or until a wooden pick comes out clean.

*We used a 30-year old rum we inherited from Dave’s parents.  However, you can use what you want.  Frankly, I can’t see that the liquor makes much of a difference at all.  I suspect that marinating the fruits in orange juice would be equally as delicious.

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§ 10 Responses to Fruitcake for New Year’s

  • df says:

    Oh, Libby, this sounds great! I bet that chopped dates would be a great flavour in here with the pumpkin. Enjoy your feast tonight – hope you have a grand time with your friends. We’re planning a cookout in our treehouse with the boys as it will be a relatively balmy minus 2 or 3 (we’re plunging into real cold again later in the week)!

  • viveka says:

    I’m sure that treat went down well .. this cake look fantastic, but not a fan of candied chopped mixed fruit … had too many as a child, I think.
    Then we have the problem with pumpkin puree, something I’m going buy with me home next time I go to US.
    I wish you only the best for 2013 – you and anything that moves around on that farms of yours … maybe not the dishwasher *laughter.

    • Libby says:

      If you have butternut squash or acorn squash you could make a squash puree that would work well in this. Or, just go with mashed sweet potatoes.

  • Kem says:

    That looks so yummy! I saw a recipe the other day for a pumpkin cornbread. Have you ever tried anything like this? I know you are a fan of using pumpkin in lots of different ways. I would love to use more pumpkin in my baking and cooking. Can I use it in place of less healthful ingredients? I would really be interested in seeing a post related to your methodology for using pumpkin in recipies.

    • Libby says:

      We use pumpkin in all sorts of things, and not just because we had a 20-pound pumpkin that we cooked down into pumpkin puree. Yes, you can substitute it for less healthy ingredients. Try, for instance, substituting it for some of the fat called for in recipes. I’ve never tried a pumpkin cornbread, but it sounds delicious, and we’d be happy to try this out for you! We’ll also plan for more pumpkin recipes in the future (thankfully Dave seems very tolerant of my pumpkin escapades in the kitchen). We do advocate using fresh pumpkin, as opposed to canned, but merely because the canned pumpkin seems so expensive for what you get.

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