41 CHRISTMAS COOKBOOK
GLAZED SKILLET FRUITCAKE
MAKES 1 (10-INCH) CAKEDried fruit lends a nice blend of sweet and sour to this delicious skillet cake.
1 cup plus 2 tablespoons
bourbon, divided
3½ cups chopped dried fruit
(apricots, cranberries, figs,
raisins)
¼ cup chopped candied ginger
1 lemon, zested
1 navel orange, zested- Preheat oven to 325°. Line a 10-inch cast-iron
skillet with parchment paper, letting excess extend
over sides of pan. Spray with baking spray with flour. - In a medium saucepan, bring 1 cup bourbon, dried
fruit, candied ginger, lemon zest, and orange zest
to a boil over high heat; cook for 2 minutes. Add
granulated sugar, apple juice, butter, cinnamon,
ground ginger, allspice, and cloves; return to a boil.
Reduce heat to medium; cook, stirring occasionally,
until thickened, 5 to 8 minutes. Remove from heat,
and let stand for 15 minutes.
3. In a medium bowl, sift together flour, salt, baking
powder, and baking soda. Add flour mixture to fruit
mixture, stirring until just combined. Add eggs, one
at a time, stirring until just combined. Spoon into
prepared pan.
4. Bake until a wooden pick inserted in center comes
out clean, 45 to 50 minutes. Brush with remaining
2 tablespoons bourbon. Let cool completely on
a wire rack. Using excess parchment as handles,
remove from pan, and place on a serving plate.
5. In a small bowl, whisk together confectioners’
sugar and milk until combined. Drizzle over cooled
cake. Garnish with orange zest, if desired.
1 cup granulated sugar
1 cup apple juice
10 tablespoons unsalted
butter, cubed
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves1¾ cups all-purpose flour
1½ teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
¾ cup confectioners’ sugar
1 tablespoon whole milk
Garnish: orange zestKITCHEN TIP
An unglazed fruitcake is shelf-stable in an
airtight container at room temperature for
about 2 weeks. If the cake starts to feel dry
to the touch, brush it with more bourbon.