90 Minute Fruit Cake

Recipe by Cook's Hideout

Bake-a-thon 2014: Day 11 Bake of the Day: 90 Minute Fruit Cake Christmas is just 1 day away. If you didn't make a fruitcake and think you don't have time to make it, think again. This 90 minute fruitcake is just for you. Instead of making loaves or round shaped fruitcakes, these mini bundt cakes are very easy to put together and taste almost like the regular fruitcake. Last year I made an eggless Christmas Fruitcake that involved soaking in the dry fruit and nuts in orange juice or some kind of alcohol for at least 1 day or more...

Ingredients

• 1 cups all purpose flour
• (1.25l) fish stock (- softened)
• (1.25l) fish stock
• 1 tsp cinnamon (Ground)
• (1.25l) fish stock (Ground)
• 2 tsp baking powder
• (1.25l) fish stock
• 1 tsp vanilla extract
• 2 eggs (Large (or use 2tbsp egg replacer whisked with 6tbsp water))
• 1 cup pineapple (Crushed - undrained)
• 1 cup Dry fruit (of choice - (I used a mixture of dried cherries, raisins, aprictos, cranberries))
• (1.25l) fish stock (or - chopped)
• (1.25l) fish stock (Red Candied - halved (I didn't have these))

Method

1. Preheat the oven to 350°F. Lightly grease the wells of the bundt cake pan.
2. In a large mixing bowl, combine butter, sugar, cinnamon, ginger, baking powder, salt and vanilla. Beat until smooth.
3. Add eggs one at a time, beating well after each addition.
4. Add the flour and stir to combine. Stir in pineapple, dry fruit, nuts and candied cherries (if using).
5. Divide the batter evenly between the wells of the prepared pan.
6. Bake for 15~18 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Transfer the pan to a wire rack and cool for 5 minutes before turning the cakes out onto the rack to cool completely.
8. Once cooled, sift some confectioners sugar or drizzle a simple sugar glaze on top. Enjoy!!

View the recipe instructions at Cook's Hideout