Do you cringe when you hear the word fruitcake?
Or, do you try to hide a happy dance, since you’re the lone wolf in the family who enjoys that fruit-laden, liquor-soaked cake?
If you love fruit cake, we won’t have to convince you that these donuts deserve a place in your December baking lineup. But, even if you’re a fruitcake hater, these babies are going to change the way you think about fruitcake.
I mean, who doesn’t like a donut?
Lets get down to the basics.
A fruitcake is simply a cake made with candied and/or dried fruit, nuts, and spices.
That’s not so bad now, is it?
Traditionally, particularly the American version, is soaked in liqueurs or brandy, not as a flavoring, but as a preservative.
Two things that we see wrong with the traditionally thought of American version of fruit cake.
First, those brightly-colored candied fruits have been so maltreated with chemicals and high fructose corn syrup to get them to that state, they really should be called candy, and not mar the title of fruit.
Second, there is no reason to turn a fruited cake into a liquor sponge to keep it from going bad. Thank goodness for refrigeration!
So, we’re getting back to basics. Fruit. Nuts. Spice. And, just enough brandy to perk up the taste buds.
We’re pretty sure baking it into a donut would tempt even the long-time fruitcake haters to give it a second try in this version.
You just can’t resist a donut.
- 1 c whole wheat flour
- ¼ c sugar
- 1 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp mace
- ⅛ tsp cloves
- 1 Tbsp butter
- 1 ½ tsp molasses
- ¼ c skim milk
- ¼ c brandy
- ½ tsp vanilla
- ½ tsp orange zest
- 1 egg
- ½ c mixed dried fruits (chopped apricots, raisins, currants, golden raisins, etc)
- 2 Tbsp walnuts, chopped
- ¾ c sugar
- ½ c brandy
- 1 tsp vanilla
- Preheat oven to 350F.
- In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and spices.
- Melt butter and molasses together in a small bowl in the microwave. Set aside to cool slightly.
- In a large bowl, add milk, brandy, vanilla, and orange zest. Add egg, and beat until incorporated. Stir in flour mixture until moistened.
- Add fruit and nuts and mix until just combined.
- Spoon batter into greased baked donut pans*, filling ¾ of the way full.
- Bake for 8-10 minutes, until firm.
- Remove from pan to a wire rack and cool completely before making glaze.
- Combine ingredients in a small saucepan over medium heat. Stir until sugar is dissolved.
- Increase heat to high. Simmer, stirring, for 3 minutes. (Glaze should be just starting to turn from clear to opaque when it is done.)
- Let cool slightly. Dip donuts into still runny glaze, and place on a wire rack to let the glaze set up. (It cools fast!)
Nutrition information is for donuts with glaze. Without the glaze, each donut is 220 calories, with 16.8g sugar.