Best 2 Dowager Duchess Fruitcake Recipes

Welcome to the delectable world of dowager duchess fruitcake, a timeless classic that has graced the dessert tables of many a grand occasion. This rich, boozy, and fruit-studded cake is renowned for its complex flavors and intricate preparation, making it a true masterpiece of the baking world. Embark on a culinary journey through history as we dive into the origins and nuances of this regal treat, and discover the secrets behind creating the perfect dowager duchess fruitcake to impress even the most discerning palate.

Let's cook with our recipes!

DOWAGER DUCHESS FRUITCAKE

Dowager Duchess Fruitcake image

Make sure to plan ahead: This cake needs to sit for at least one month to allow the flavors to develop. To serve, slice it as thinly as possible.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes five 5 3/4-by-3-inch tea loaves, or two 9-by-5-by-2 1/2-inch tea loaves

Number Of Ingredients 9

Ingredients

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 pounds plus 4 ounces candied citrus peel (6 cups), such as grapefruit, orange, or lemon, cut into 1/2-inch pieces
15 ounces (2 1/2 cups) whole almonds, blanched
2 1/2 cups sugar
5 large eggs
3 tablespoons dry sherry, plus more for dousing
Zest of 1 lemon
Zest of 1 orange
4 cups sifted all-purpose flour

Steps:

Preheat oven to 300 degrees. Line bottoms of pans with buttered parchment. Combine candied citrus and almonds in a mixing bowl, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl at least twice. Stir in 3 tablespoons sherry and the citrus zest.
Reduce speed of mixer to low. Add flour, 1 cup at a time, beating until just combined. Fold in candied citrus and almonds.
Pour the batter into prepared pans. Bake until golden and set and a cake tester inserted into the middle of each cake comes out clean, about 1 hour 15 minutes (20 to 30 minutes for larger cakes).
Remove the cakes from oven, and douse each with 3 tablespoons sherry. Cool the cakes completely on a wire rack. Remove cakes from loaf pans, and discard parchment paper. Wrap the cakes in muslin or cheesecloth. Store in a cool, dark, dry place, dousing cakes with several tablespoons of sherry once a week for at least 1 month before serving.

FRUITCAKE

Fruitcake image

Provided by Dave Lieberman

Categories dessert

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 cup golden raisins
1 cup red raisins
1 small orange, rind finely chopped
1 cup brandy
2 sticks butter, softened
2 cups light brown sugar
3 eggs, at room temperature
4 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup finely chopped dried pineapple
2 cup chopped raw pecans

Steps:

Preheat oven to 250 degrees F.
Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.
With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.
Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.
Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.
Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.
Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.
It is awesome served with vanilla ice cream.

Tips:

Prep Ahead: Macerating the fruits in alcohol for several days or weeks before baking enhances their flavor and texture. Plan accordingly.
Choose Quality Ingredients: Use the best-quality dried fruits, nuts, and spices you can find. Fresh, flavorful ingredients make a world of difference in the final product.
Measure Accurately: Baking is a precise process, so measuring ingredients accurately is essential. Use a kitchen scale for the most accurate results.
Don't Overmix: Overmixing the batter can result in a tough, dense fruitcake. Mix just until the ingredients are combined.
Bake Evenly: To ensure even baking, rotate the fruitcake pan halfway through the baking time.
Cool Slowly: Allow the fruitcake to cool slowly in the pan before removing it. This helps prevent the cake from cracking.
Wrap Tightly: Once the fruitcake is completely cool, wrap it tightly in plastic wrap or aluminum foil. This helps preserve its moisture and flavor.
Age for Best Flavor: Fruitcake improves with age, so allow it to mature for at least 2 weeks before serving. The longer it ages, the richer the flavor will be.

Conclusion:

With its rich, complex flavor and long shelf life, the Dowager Duchess Fruitcake is a true holiday classic. By following these tips and using high-quality ingredients, you can create a fruitcake that will be enjoyed by family and friends for generations to come. Happy baking!