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Fruitcake Brownies- December, 2017.

Your grandmother’s traditional fruitcake often goes unappreciated. How about YOU baking a riff on her recipe? l promise, only crumbs will remain.

As a baker with West Indian heritage, I go to rum as the soaking liquor, but feel free to use brandy (the traditional) or whiskey if you prefer. You will need 24 hours of prep time – but easy work!

Find this recipe on pages 122 & 123 of Fat Witch Bake Sale.

  • Ingredients
  • 2 cups coarsely chopped dried fruit, such as apricots, cherries, cranberries, raisins, pineapples, prunes
  • 1 cup dark rum (or brandy or whiskey)
  • 10 tablespoons (1 ¼ sticks) unsalted butter
  • 4 ounces unsweetened chocolate, chopped into small, even-sized pieces
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup unbleached all-purpose flour
  • Pinch of salt
  • Directions
  • At least 24 hours before baking the brownies, combine the fruit and rum in a large bowl. Make certain there is more than 2” of space above the rum/fruit. This allows the alcohol to evaporate and prevent the fruit from becoming soggy. Cover the bowl with plastic wrap and set aside in a cool, dry place.
  • Just before you are ready to make the brownies, drain the fruit/rum in a colander for at least 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Grease a 9” square baking pan with butter or cooking spray.
  • Dust with flour and tap out the excess
  • In a small heavy bottomed pan, warm the butter and chocolate over low heat, stirring frequently until almost melted.
  • Remove the pan from the heat and stir the mixture until smooth. Set aside to cool slightly.
  • In a large mixing bowl, with an electric mixer, beat the eggs and sugar until creamy.
  • Beat in the vanilla and then the chocolate mixture until well combined.
  • Measure the flour and salt and mix until no trace of the dry ingredients remains.
  • With a wooden spoon, stir in the dried fruit soaked in rum.
  • Spread the batter evenly into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with only crumbs.
  • Remove the pan from the oven and cool for at least 1 hour.
  • Cover the pan with plastic and cut just before serving.
  • It will keep 3-5 days.
  • Makes 12-16 pieces.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.