Almond Gingerbread Fruitcake
Ingredients: All-purpose flour, Ground cinnamon, Ground ginger, Ground cloves, Baking soda · 90 min cook time · 480kcal · ₩38,800
Ingredients
1.5cups All-purpose flour, to taste Ground cinnamon, to taste Ground ginger, to taste Ground cloves, to taste Baking soda, to taste Kosher salt, to taste Butter, to taste Granulated sugar, to taste Brown sugar, to taste Fresh chopped ginger, to taste Crystallized ginger, 2to taste Eggs, to taste Molasses, to taste Golden syrup, to taste Milk, 0.5cups Dried cherries, 0.25cups Rum, to taste Dried pear, 0.5cups Almonds, to taste Almond paste, to taste Confectioners' sugar, to taste Almond extract
Instructions
1. Prep a bundt or tube pan by generously buttering and flouring it, adding parchment paper in the bottom for extra insurance.
2. Make the almond crumble: combine store-bought almond paste, softened butter, all-purpose flour, brown sugar, and sliced almonds in a food processor until it forms wet sand.
3. Soak finely chopped dried cherries in a small pot with rum over heat until the rum is absorbed. Add chopped dried pear and remove from heat.
4. Whisk together the dry ingredients: all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and kosher salt.
5. Cream butter, granulated sugar, and brown sugar together in a stand mixer. Add fresh chopped ginger, crystallized ginger, and eggs one at a time. Mix in molasses and golden syrup.
6. Alternate adding half the dry ingredients, room temperature milk, and the remaining dry ingredients to the mixer, blending until the batter is ready.
7. Pour half the batter into the prepared pan, add the rum-soaked fruit mixture, and swirl it in.
8. Bake the cake for 12 minutes, then pull it out and sprinkle the almond crumble all over the top.
9. Bake for another 40 to 45 minutes until the cake springs back when gently pressed.
10. Let the cake cool, flip it out onto a wire rack, brush with a little more rum, and let it cool completely.
11. Whisk together confectioners' sugar, milk, and almond extract to make the glaze. Drizzle over the cooled cake.
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