It might be a little late (the story of my life), but I received a request for this yummy fruitcake recipe and thought I would share with everyone. Although fruitcake improves with age, a little known secret is that fruitcake is also delicious the day it is made. And who made the rule that fruitcake is just for Christmas? These little cakes are also perfect for a New Years or Epiphany dinner!
Note: This recipe is adapted from one found in Bon Appetite magazine many years ago.
- 1 1/2 cups toasted, chopped hazelnuts
- 1 cup chopped dates
- 4 oz. bittersweet miniature chocolate morsels
- 1/2 cup butter
- 1/2 cup sugar
- 3 eggs
- 2 Tbsp hazelnut liqueur
- 3 Tbsp chopped, candied orange peel
- 1 cup + 2 Tbsp flour
Preheat oven to 300 degrees. Grease 6 mini Bundt molds or large muffin molds.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Bean in liqueur and orange peel.
Add flour and stir until well combined. Fold in nuts, dates, and chocolate morsels.
Divide mixture among molds. Bake until toothpick inserted in middle comes out clean, 45 – 60 minutes. Remove cakes from molds. Brush with additional liqueur or orange juice. Cool completely. Wrap in liqueur soaked cheesecloth and aluminum foil to age. Chill. Bring to room temperature before eating.
What is your favorite kind of fruitcake?