Best 2 Swedish Fruitcake Recipes
Swedish fruitcake, known as "fruktkaka", is a delicious and traditional Swedish pastry that is typically enjoyed during the holidays or special occasions. This rich and flavorful cake is made with a combination of dried fruits, nuts, spices, and candied citrus peel, all bound together with a sweet dough. The result is a moist and dense cake with a delightful aroma and a variety of textures. Whether you are a seasoned baker or a novice in the kitchen, follow this guide to explore the best recipes for Swedish fruitcake and learn how to create this cherished treat in your own home.
Here are our top 2 tried and tested recipes!
FRUKTKAKA (SWEDISH FRUITCAKE .... NOT LIKE AMERICAN FRUITCAKE)
This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009.
Provided by swissms
Categories Dessert
Time 40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
- Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
- Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
- Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
SWEDISH FRUITCAKE
Steps:
- 1. Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight. 2. Heat oven to 350°. Grease the bottom and sides of a 12 1⁄4" x 4 1⁄2" x 2 3⁄4" loaf pan with butter and dust all over with flour; tap our excess and set aside. 3. Whisk together the flour and baking soda in a medium bowl; set aside. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined. 4. Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
Tips for Making Swedish Fruitcake
- Use fresh, high-quality ingredients. This will help ensure that your cake has the best possible flavor and texture.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a well-greased and floured pan. This will help prevent the cake from sticking to the pan.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in an airtight container at room temperature. The cake will keep for up to 3 days.
Conclusion
Swedish fruitcake is a delicious and festive treat that is perfect for any occasion. With its moist texture, rich flavor, and beautiful appearance, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Swedish fruitcake a try. You won't be disappointed!
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