Banana Fruitcake: A Timeless Classic
Are you ready to embark on a delightful baking adventure with a recipe that’s been cherished since 1983? This Banana Fruitcake, brimming with the rich flavors of dried prunes, dates, and raisins, alongside the warmth of brandy and spices, promises to be a memorable addition to your dessert repertoire. Whether you’re a seasoned baker or a curious cook, this fruitcake is sure to enchant your taste buds and those of your loved ones. Let’s dive into the detailed process of creating this delicious treat, perfect for special occasions or simply as a comforting homemade dessert.
Ingredients
Fruit Mixture:
- 2 cups dried prunes
- 3 cups dates
- 1/4 cup raisins
- 1/2 cup brandy
Cake Batter:
- 2 cups butter, softened
- 2 cups brown sugar
- 1 1/2 cups eggs (about 6 large eggs)
- 2 cups unbleached all-purpose flour
- 2 tablespoons cocoa powder
- 3 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 cup mashed bananas (approximately 3 medium bananas)
- 1 cup chopped pecans
Instructions
1. Soak the Fruit:
Start by soaking the dried prunes, dates, and raisins in brandy overnight. Cover the mixture and let it sit at room temperature, allowing the fruits to absorb the rich flavors of the brandy, which will infuse them with a moist, plump texture.
2. Prepare the Cake Batter:
The following day, preheat your oven to a gentle 250°F (120°C). This low temperature will ensure that the fruitcake bakes slowly and evenly, resulting in a tender crumb and well-developed flavors.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is smooth and fluffy. This step is crucial as it incorporates air into the butter, creating a light texture in the final cake.
Add the eggs one at a time, beating well after each addition. This process ensures that each egg is fully incorporated, contributing to the cake’s structure and moisture.
3. Mix the Dry Ingredients:
In a separate bowl, combine the all-purpose flour, cocoa powder, salt, nutmeg, allspice, and cinnamon. Whisk these dry ingredients together to ensure they are evenly distributed. This mixture will provide the cake with a delightful blend of spices and a hint of chocolate richness.
4. Combine Ingredients:
Gradually add the dry ingredient mixture to the butter and egg mixture, mixing on low speed. Incorporate the flour mixture in thirds, alternating with the mashed bananas and the soaked fruit mixture. Ensure that everything is well combined but do not overmix.
Gently fold in the chopped pecans. The nuts will add a satisfying crunch and a nutty flavor that complements the sweetness of the fruitcake.
5. Bake the Fruitcake:
Grease and flour a 10-inch tube pan. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 4 hours. The low and slow baking process allows the flavors to meld beautifully.
Check for doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If not, bake for an additional 15 to 30 minutes, checking frequently.
6. Cool and Store:
Once baked, let the fruitcake cool slightly in the pan before transferring it to a wire rack to cool completely. After cooling, wrap the cake in brandy-soaked cheesecloth, followed by a layer of foil. This wrapping method helps to keep the cake moist and flavorful.
Store the wrapped fruitcake in an airtight tin. The flavors will continue to develop and improve as it rests. For the best results, allow the cake to age for at least a week before serving. This maturation period enhances the flavors and makes the fruitcake even more delightful.
Serving Suggestions
This Banana Fruitcake is a versatile dessert that can be enjoyed on its own or paired with a variety of accompaniments. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs wonderfully with a cup of hot tea or coffee, making it an ideal choice for afternoon gatherings or festive celebrations.
Nutritional Information
For those mindful of nutritional content, here’s a summary of the fruitcake’s key attributes per serving:
- Calories: 11,230.1
- Total Fat: 437.9 g
- Saturated Fat: 198 g
- Cholesterol: 2,001.1 mg
- Sodium: 5,020.3 mg
- Total Carbohydrates: 1,757.2 g
- Dietary Fiber: 135.2 g
- Sugars: 996.5 g
- Protein: 138.1 g
Note: The nutritional values are approximate and based on the entire cake, so adjust your portion sizes accordingly.
Tips for Success
- Fruit Preparation: Ensure that the dried fruits are finely chopped to distribute evenly throughout the cake and enhance the overall texture.
- Brandy Soak: If you prefer a less alcoholic flavor, soak the fruits in orange juice or a non-alcoholic liquid instead of brandy.
- Storage: For optimal flavor, periodically check the fruitcake and add more brandy to the cheesecloth if needed.
Enjoy baking and savoring this classic Banana Fruitcake that combines the nostalgic flavors of dried fruits, spices, and brandy into a delectable dessert that’s sure to become a favorite in your household. Happy baking! 🍰🍌🎂
