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!
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)
- 5–8 tbsp whole milk
- 1 tsp vanilla extract
Make the batter
- Preheat oven to 350F and grease two 8-inch round pans.
- In a bowl of a stand mixer, on medium-high speed, cream butter and salt.
- Add sugar and brown sugar, one cup at a time.
- Mix in eggs, one at a time. Continue beating.
- Reduce speed to low, add in sifted flour, baking soda, baking powder, cinnamon, nutmeg, all spice.
- Strain fruit mixture and fold into batter. Discard rum.
- Fold in applesauce.
- Divide mixture into two prepared pans.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
Make the frosting
- 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).
- Fill and frost cake layers with the brown butter frosting.
- Decorate with fresh fruits (I used gooseberries) and chopped walnuts (or preferred nuts).