My dad likes fruitcake. When Josh, Muffin, and I recently went to Dallas to celebrate our honeymoon, I mentioned that we would probably be stopping by the Collin Street Bakery (of fruitcake fame) on the way there for a cookie. My dad asked me to see how much the fruitcakes were.
I decided right then and there that I would buy him one for Christmas. And then we arrived at the bakery…and I saw the price. Um…to say I had sticker shock was an understatement. Twenty-eight dollars for a small cookie-tin-sized cake! I decided right then and there, even though I had never made a fruitcake before, that I would MAKE him a fruitcake for Christmas.
Of course…the Collin Street Bakery fruitcake recipe is not online. So I researched and hunted. I looked at the list of ingredients for the CSB fruitcake. And the description of the cake. And I combined things until I came up with this rendition. Successfully!
When I sat down and figured out the cost of the ingredients, I realized something very very important. To make the batch of batter, if I didn’t have the pecans for free, I probably would have come out better buying the cake from Collin Street Bakery! Yah…I know!
But it was worth it…in addition to the six mini loaves above, the recipe made a regular-sized loaf and 6 cupcake/muffins. Which I figure is more cake than you get at CSB for 28 dollars.
Here’s what I did:
Fruitcake (Hopefully a Close Approximation of Collin Street Bakery’s Deluxe Fruitcake)
4 cups pecans, chopped coarsely (a few extra left whole)
1 pound candied cherries, 4 reserved and halved, the remainder chopped
1 pound candied pineapple, chopped
1 small navel orange, zested (grated with a microplane)
1/4 cup dried papaya, diced
3/4 cup golden raisins
3 tablespoons honey, divided
5 teaspoons rum extract, divided
1 3/4 cup all-purpose flour, divided
1/2 pound butter
1/2 cup brown sugar
1/2 cup granulated sugar
5 large eggs
1/2 teaspoon baking powder
2 ounces vanilla extract
2 ounces lemon extract
Juice of one small navel orange
Steep papaya and golden raisins in 1 tablespoon, 2 teaspoons rum flavoring, and warm water to cover overnight. The next day, combine zest, fruits (including drained papaya and raisins), and nuts. Dredge with 1/4 cup flour . Cream butter and sugars until light and fluffy. Beat in eggs. Sift together remaining 1 1/2 cups flour and baking powder. Fold dry ingredients into butter-egg mixture. Stir in extracts and flavoring. Blend in fruit and nuts.
Prepare pans by greasing, lining with parchment, and greasing again. Pour batter into pans. Place saved fruit and nuts on top.
Place in a cold oven set to 250 degrees. Bake in a loaf pan four 2 hours, mini loves for 1 hour, muffin/cupcakes for just under an hour, and in mini muffin tins for 30 minutes (If using muffin tins, line with a cupcake/muffin/bonbon liner).
When done, remove from oven. Cool in pans on rack. When cool, mix 2 tablespoons honey with 2 teaspoons rum extract. Add the juice of one orange and enough water until a sufficient amount for brushing. Brush the tops of the cakes. Rebrush again before packaging or serving.
I should add that this recipe, oddly enough, is Muffin Approved. Seriously…Muffin Approved.
I still can’t believe I successfully made fruitcake…without a set recipe. Happy is me. By the way, this is probably a eat fresh, refrigerate, or freeze fruitcake…not the use it as a doorstop for ten years before taking a bite fruitcake. Just sayin’.
Well…only a few more 25 Days of Christmas Goodies posts until next year! I’m actually already planning next year’s…. 🙂
If I haven’t said it, have a Merry Christmas and Happy Holidays!