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hispanic FruitCake

Hispanic Fruit Cake “Torta de Navidad”

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Hispanic, latin, Spanish

Description

This modern take on the traditional Fruitcake is made with macerated fruits and nuts, and layered with a browned butter frosting. It’s a must have dessert during the holidays!


Ingredients

Scale

For the batter

  • 1/2 cup 8tbsp butter
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 6 eggs
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup applesauce
  • 3/4 tsp cinnamon
  • 3/4 tsp all spice
  • 1/3 tsp nutmeg

For the fruit mixture

  • 1/2 cup chopped blanched almonds
  • 1/4 cup walnuts
  • 1/4 cup orange flavored cranberries (or regular cranberries)
  • 1/4 cup golden raisins
  • 1/4 cup raisins
  • 1/4 cup 30 grs candied ginger
  • 1 cup rum

For the browned butter frosting

  • 1/3 cup butter
  • 3 cups powdered sugar (sifted)
  • 58 tbsp whole milk
  • 1 tsp vanilla extract

Instructions

Make the batter

  1. Preheat oven to 350F and grease two 8-inch round pans.
  2. In a bowl of a stand mixer, on medium-high speed, cream butter and salt.
  3. Add sugar and brown sugar, one cup at a time.
  4. Mix in eggs, one at a time. Continue beating.
  5. Reduce speed to low, add in sifted flour, baking soda, baking powder, cinnamon, nutmeg, all spice.
  6. Strain fruit mixture and fold into batter. Discard rum.
  7. Fold in applesauce.
  8. Divide mixture into two prepared pans.
  9. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow to cool completely before frosting.

Make the frosting

  1. In a large saucepan, melt butter over medium heat until light brown. Sift in powdered sugar and whisk. Add vanilla extract and milk, one tablespoon at a time, until desired consistency (I used about 8 tbsp).
  2. Fill and frost cake layers with the brown butter frosting.
  3. Decorate with fresh fruits (I used gooseberries) and chopped walnuts (or preferred nuts).