CLEVELAND — This is not your grandmother’s fruitcake.
Chef Stephanie Paganini, from the Loretta Paganini School of Cooking, stopped by the studio Monday to make a fruitcake she promises you’ll actually want to eat.
Actually good Fruitcake
- 2 cups granulated sugar
- 1 cup candied fruits
- 2 cups variety of dried fruit (cherries, apricots, cranberries) chopped small
- 2 cups walnuts, chopped
- 5 large eggs
- 1 cups golden raisins
- 1 lb. unsalted butter, room temperature
- 2 Cups all-purpose flour, sifted
- 1 cup white rum
- Preheat the oven to 300˚F. Soak the candied fruit, dried fruit, and raisins in white rum.
- Prepare two 8-by-4-by-2-inch loaf pans with buttered parchment paper and set aside.
- Cream together the butter and sugar in kitchen mixer until light and fluffy. Add eggs one at a time and mix just until incorporated. Add flour in two stages allowing flour to mix in with other ingredients. Do not over mix.
- Strain fruit from rum. Fold in the fruits and nuts. Separate batter equally into the two prepared pans.
- Bake for 1 hour, and then cover the top of pans with foil to prevent over browning,. Bake until firm, approximately another 40 minutes. Slice into squares for serving.
- Can be kept refrigerated for up to two weeks.