You can have your fruitcake and want to eat it, too. However, to find this elusive delicacy, we're going to have to borrow some ideas from another dessert: carrot cake.
Fruitcake is the gift that keeps on giving...because no one actually eats it; they just wrap it up and give it away next year—that or they use it as a hockey puck. No matter how you look at it, there are really no two ways about it—fruitcake, with its odd candied fruits, dense, dry cake, and weird liquor aftertaste, is just not good eats.
But there's hope. You can have your fruitcake and want to eat it, too. However, to find this elusive delicacy, we're going to have to borrow some ideas from another dessert: carrot cake. Carrot cake is moist and delicious and very similar to fruitcake in most respects, except that it tastes good.
Want to see how carrot cake transforms into fruitcake?
This recipe is fairly easy to make, but watch the cake carefully. Once it dries, it just won't taste as good.
For the icing:
Directions:
But there's hope. You can have your fruitcake and want to eat it, too. However, to find this elusive delicacy, we're going to have to borrow some ideas from another dessert: carrot cake. Carrot cake is moist and delicious and very similar to fruitcake in most respects, except that it tastes good.
>>>Dark Fruitcake Recipe
Want to see how carrot cake transforms into fruitcake?
This recipe is fairly easy to make, but watch the cake carefully. Once it dries, it just won't taste as good.
Fruitcake You'll Actually Eat
Ingredients:- 1 stick butter
- 1 1/4 cup sugar
- 2 eggs
- 1 1/4 cup vegetable oil
- 2 cups flour
- 2 tablespoons cinnamon
- 1 cup grated carrot
- 1 cup minced candied fruit
- 1 cup walnuts
- 1/2 cup raisins
- Splash bourbon
- Cooking spray (for greasing the baking pans)
For the icing:
- 2 cups ricotta filling
- 1 cup powdered sugar
- Zest of 4 lemons and the juice of 1
Directions:
- Preheat oven to 350 degrees F.
- Cream the butter and sugar until well mixed; add the eggs one at a time, making sure they are well incorporated. Add the oil and let it mix for about a minute, then add the flour, cinnamon, carrot, and candied fruit. Continue mixing until you have the consistency of batter and then fold in the walnuts and raisins; splash in the bourbon and give it one good stir.
- Grease two 9-inch cooking pans and add half the batter to each pan; bake for 20 minutes, or until a knife inserted in the center comes away clean.
- While the cakes are baking, put the icing ingredients into a blender and mix until the icing has reached the right consistency.
- Let the cakes cool after they are removed from the oven then ice and serve while still slightly warm.
