Fixed Fruit Cake
Most fruitcakes are dry, dense, and way too much fruit. I’ve had a lot of bad, or store-bought fruitcake which is pretty horrible. But if it is made right it is one of my favorite holiday desserts. So I wanted to fix why people don’t really like it. If you like this recipe be sure to check out this one too! and this one!
Fruit Mix
The first thing we need is our dried fruit. I’m making a mix of about 300 grams of dried fruit. I have raisins, cranberries, tart cherries, dried blueberries, and even some dried apples. You can mix your fruit however you like, I try to have a little more sweet than tart. Anything that’s big, chop it up. I also added a couple dates and pecans. Fruit cakes end up being dry because the dried fruit sucks up all the moisture. So I’m going to hydrate the fruit. To the fruit bowl I add orange juice, to about half way. Then top it off with water.
Cake Batter
Next I soak two tablespoons of chia seeds, with four tablespoons of water. I let these soak for about twenty minutes. Once they are done soaking I move them to a large bowl and add in two thirds cup of vegetable oil, Two tablespoons of melted plant based butter, one cup of your favorite plant based milk, one tablespoon apple cider vinegar, a teaspoon vanilla extract, and a half cup of light brown sugar. Mix that all together. Then I add in one and a quarter cup of all purpose flour, a quarter cup of cornstarch, one and a half teaspoons baking powder, half teaspoon baking soda, two teaspoons cinnamon, half teaspoon nutmeg, and a pinch of salt.
Baking
I fold this all together then whisk. Then I drain my hydrating fruit, and add it to the mixture. Fold the fruit in, cover the mix up and let it sit for about thirty minutes. Preheat the oven for 350ºF. I line my baking dish with some parchment paper then add in the mixture. Then into the oven to bake for about twenty five minutes, then reduce the heat to 325ºF and bake for about forty minutes. Or until a toothpick comes out clean! Take it out, let it rest for about twenty minutes then toss it on a wire rack to completely cool.
Taste Test
I slice into it and it is so moist! It smells amazing. And it is delicious! So many great flavors. It is super moist and not dense at all. It is light and fluffy! I meant to zest an orange overtop and forgot to! Some of the orange flavor is still there though from hydrating the fruit in it. This came out amazing! Give this fruitcake recipe a try! Watch the full video here!
I Fixed Fruit Cake
Ingredients
- raisins
- cranberries
- tart cherries
- dried blueberries
- dried apples
- dates
- pecans
- orange juice
- water
- 2 tbsp chia seeds
- 2/3 cup vegetable oil
- 2 tbsp plant based butter
- 1 cup plant based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup light brown sugar
- 1 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- pinch salt
Instructions
- Add raisins, cranberries, tart cherries, dried blueberries, dried apples, dates and pecans to bowl. Chop up anything too big. Fill bowl about half way with orange juice and half water.
- Soak chia seeds in water for 20 mins. Move them to larger bowl and add vegetable oil, melted plant based butter, plant based milk, apple cider vinegar, vanilla extract, and light brown sugar. Mix.
- Add in all purpose flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix.
- Drain the hydrating fruit. And add it in and mix together. Cover and let sit for 30 mins. Preheat oven for 350ºF.
- Line baking dish with parchment. Add in mixture. Bake for 25 mins then reduce heat to 325ºF and bake for 40 mins. Take it out, let rest and cool then enjoy!