Breakfast Fruitcake

Breakfast Fruitcake

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Tired of eating boring old fruitcake your aunt makes? How about baking this updated version of fruitcake using this recipe? What makes this Breakfast Fruitcake recipe so special you say? The answer is RUM! Make your aunt jealous with this Breakfast Fruitcake recipe!

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Time needed

10-15 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 1 cup of cranberries
  • 1 cup of blueberries
  • ½ cup of raisins
  • ½ cup of red grape juice
  • Orange zest
  • 5 eggs
  • 1 ½ cup of dark brown sugar
  • ¼ cup & 2 tablespoons of rum
  • 1 ½ cup of vegetable oil
  • 2 ¼ cup of whole wheat flour
  • ½ cup of ground almonds
  • ¼ cup of hazelnuts, chopped
  • 2 ½ teaspoons of baking powder
  • ½ teaspoon of baking powder
  • 2 teaspoons of cinnamon powder
  • 1 teaspoon of nutmeg
  • Powdered sugar, for garnish

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Directions

Preheat the oven at 290F.
In a small saucepan, soak the cranberries, blueberries, and raisins in red grape juice and rum for about 20 minutes. Place the saucepan over very low heat and stir gently. Cook the fruits until they are softened and the liquid has dissolved. Once the liquid is dissolved, remove it from the heat and add the orange zest. Set it aside to cool down completely.
Lightly grease an 8-½ inch loaf pan.
In a small mixing bowl, beat the eggs until they are fluffy. Pour in the sugar and continue to beat them with the eggs until the mixture is nicely incorporated. Add in the oil and 2 tablespoons of rum and mix well.
In a separate mixing, combine the flour, ground almonds, chopped hazelnuts, baking powder, soda, cinnamon, and nutmeg and whisk it well. Slowly combine the dry ingredients with egg mixture in 3-4 batches. Be sure to fold in between batches.
Fold in the fruit mixture.
Place the batter into the greased loaf pan and bake for about 15-20 minutes or until the top has a nice brown. Place a piece of foil over the loaf pan and bake for another 55 minutes-1 hour. You can also insert a knife in the center of the cake and check if the knife comes out clean.
Let the cake cool in the pan for a good 10 minutes. Remove the cake from the pan and place it upside down on a rack. Drizzle a good amount of rum all over the cake and continue to let the cake cool completely. For best results leave it overnight.
Garnish the cake with powdered sugar.
Enjoy!


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