Description
A Polish fruitcake – it’s lighter and fresher than your typical fruitcake and a Christmas classic!
Ingredients
Scale
- 1 pound mixed dried fruit, about 2 1/2 cups
- 1 1/3 cup hot black tea
- 2 tablespoons marmalade
- 1 large egg, beaten
- 2 tablespoons brown sugar
- 1 teaspoons cinnamon (optional)
- 3 2/3 cups flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- powdered sugar, for garnish
Instructions
- Preheat oven to 325°.
- Add the dried fruit to a large bowl and cover with the hot tea. Set aside for 20 minutes.
- Stir in the marmalade, egg, brown sugar, cinnamon if you’re using it, flour, baking powder, and salt.
- Grease an 8-inch loaf pan and add the batter to the pan. Bake for about an hour or until the internal temp is 205-209°. If the top is getting brown before the cake is done, you can loosely tent with foil to keep it from getting too dark.
- Cool in the pan for 10 minutes, and then remove from the pan and place on a cooking rack.
- Sift powdered sugar over the cooled fruitcake before serving.
Notes
As an alternative to powdered sugar for finishing, you might want to make a powdered sugar glaze to cover the top, then sprinkle with finely diced candied orange peel.