Macadamia Nut Fruit Cake

Truth be told I was never a huge fan of traditional fruit cake until the time came where I was asked to create a version of my own. As my writing process began I really wanted to create something that looked similar but offered a taste that one could never forget.  My recipe for this fruit cake is simple to follow, easy to make and delicious.  This festive Fruitcake  is mildly spiced, moist inside and out, balanced in texture and not overly sweet.  I am truly so happy to share my new holiday classic from my kitchen to yours and I hope your family enjoys it as much as we do.  




1 1/2 cups of finely chopped mixed candied fruit
(preferably use a fruit mix that contains mixed papaya, orange peel, lemon peel and cherries)
3/4 cup spiced rum
1/4 cup cherry brandy
1 cup of all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of salt
1/2 teaspoon of baking soda
1/2 teaspoon baking powder
3/4 cup granulated sugar
6 tablespoons of softened salted butter 
1 extra large egg
Juice of 1 small mandarin orange
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 tablespoons of reserved mixed liquor
1/4 cup of chopped macadamia nuts
1/4 cup of thinly sliced raw almonds
2 tablespoons softened cream cheese
2 tablespoons of 2 % milk
1 cup of icing sugar

Place your candied fruit, cherry brandy and spiced rum in a medium size bowl or jar.  Stir and Cover.        Allow the candied fruit to sit in the alcohol for at least 3 to 4 days before you actually make the cake for a beautifully moist and flavorful fruit cake.  
Preheat your oven to 325 degrees and generously grease a 9-inch long x 5-inch wide x 3-inch deep loaf pan. 
Drain the candied fruit in a small colander and reserve the juice.  
Add your drained candied fruit, juice of 1 mandarin orange, almond extract, vanilla extract and 3 tablespoons of the reserved liquor to the drained fruit  stir well and set aside. In a dry medium size mixing bowl whisk together the all purpose flour, nutmeg, cinnamon, baking powder, baking soda and salt and set aside. Using a stand mixer or hand mixer on low speed cream your softened butter and sugar until it is smooth and creamy.   Beat in your egg until well blended into the mixture. Set your mixer on the lowest speed or with a wooden spoon gradually add in your flour to the batter.
You will find the batter to be firm and dry.  At this point stir in your candied fruit mixed with all 
the juices directly to the batter.  Stir in both the macadamia nuts and almonds. Overturn your batter into your loaf pan and place on the middle rack of the oven and bake for 45 to 50 minutes.  Remove from the oven and allow to cool for approximately 1 hour in the pan.  
Using a silicone pastry brush gently baste/brush the top of the fruit cake with some of the reserved liquor and allow to set. 
To speed up this process you can place the entire pan and cake in the fridge for a few hours or overnight.  
Just be sure to cover with plastic wrap. In a small bowl whisk together your cream cheese, milk and icing sugar until well blended.  
At this point gently and carefully remove the fruit cake from the pan by flipping it upside down onto a wire rack and glaze the top of the cake with the cream cheese glaze.  Allow several hours to set or once again you can place into the refrigerator to set or overnight.  Slice, serve and enjoy!
This cake can be made well ahead of time as it will hold well in a cool environment. 

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