Description
A contemporary twist on traditional fruitcake, blending sweet and savory ingredients for a refined holiday treat.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, cherries)
- 1 cup exotic fruits (mango, passionfruit, persimmons)
- 1 cup nuts (pecans, hazelnuts, pistachios)
- 1/2 cup herbs (rosemary, thyme)
- 1 teaspoon spices (cardamom, cinnamon, Sichuan pepper)
- 1/2 cup spiced rum or amaretto
- 2 tablespoons citrus zest (lemon, orange)
- 1 tablespoon balsamic vinegar
- 1/2 cup candied ginger or citrus peels
- 1 teaspoon sea salt
- 2 cups flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 325°F (160°C).
- In a large bowl, mix dried fruits, exotic fruits, and nuts.
- Add herbs, spices, and citrus zest to the fruit mixture.
- In another bowl, combine flour, baking powder, and sea salt.
- Gradually mix the dry ingredients into the fruit and nut mixture.
- Incorporate spiced rum and balsamic vinegar for depth of flavor.
- Transfer the mixture into a greased cake pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let it cool before serving and enjoy with cheese or jam.
Notes
Feel free to experiment with different fruits, nuts, and flavors to create your own version.