Ingredients:
For the Fruit and Nut Mixture:
- 2 cups mixed dried fruits (e.g., raisins, currants, chopped dates, candied citrus peel)
- 1 cup mixed nuts (e.g., almonds, pecans, walnuts), chopped
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup dried apricots, chopped
- 1/4 cup candied ginger, chopped
- 1/4 cup Premium Navel Orange Olive Oil
- 1/4 cup brandy or dark rum (optional, for soaking)
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon Dark Chocolate Aged Balsamic Vinegar
- 1/2 cup sour cream or Greek yogurt
For Garnish (optional):
- Whole candied fruits and nuts
- Confectioners' sugar, for dusting
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch (23 cm) round cake pan or a loaf pan. Line the bottom with parchment paper for easy removal.
- In a bowl, combine the mixed dried fruits, nuts, dried cranberries, dried cherries, chopped dried apricots, and candied ginger.
- If using, drizzle extra virgin olive oil (EVOO) over the mixture and toss to coat.
- Optionally, add brandy or dark rum to the mixture and stir well. Let it sit for a few hours or overnight to allow the fruits and nuts to soak up the flavors.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the balsamic vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sour cream or Greek yogurt until the batter is smooth.
- Gently fold the soaked fruit and nut mixture into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- If desired, decorate the top with whole candied fruits and nuts.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the holiday fruitcake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Once cooled, you can dust the top with confectioners' sugar for a festive touch.