WELCOME TO YOUR EVERYONE'S FAVORITE FRUITCAKE RECIPE BUNDLE Included: Bundt Quartet Pan, Fruitcake Fruit Blend, Candied Orange Peel, Candied Lemon Peel, Mini Diced Crystallized Ginger, Vietnamese Cinnamon (1.5 oz.), Allspice, Nutmeg, Boiled Cider, and Ginger Syrup. HANDS-ON TIME: 30 mins. | BAKING TIME: 70 mins. to 75 mins. | TOTAL TIME: 2 hrs. 50 mins. | YIELD: 6 mini Bundt cakes INGREDIENTS INSTRUCTIONS FRUIT 1 To prepare the fruit: Combine fruit with liquid of choice in a nonreactive bowl; cover and let rest overnight. Alternatively, microwave everything for 1 minute (or until it's very about 4 cups (567g) Fruitcake Fruit hot), cover, and let rest 1 hour. Blend 2 ⅔ cups (227g) Candied Orange and/or 2 Preheat the oven to 300°F. Candied Lemon Peel 3 To make the batter: Beat together the butter and sugar in a large (6-quart) mixing bowl. heaping 1 cup (170g) candied red Beat in salt, spices, and baking powder, then eggs one at a time, scraping bowl after each cherries; optional addition. 1/3 cup (64g) Mini Diced Crystallized 4 Add flour and boiled cider to the batter, beating gently to combine. Stir in the juice or Ginger water, then the fruit with any collected liquid, and optional nuts. Scrape the bottom and ¾ cup (170g) rum, brandy, apple juice, sides of the bowl and stir until well combined. or cranberry juice 5 Scoop the batter into the lightly greased wells of a Bundt Quartet Pan, filling them to BATTER within 1/4" of the top; if you have a scale, you'll add between 400g and 465g of batter to each well (the highest amount if you've added cherries and nuts, lower if you've omitted 1 cup (227g) soft unsalted butter them, and in between if you've only added one or the other). 2 cups (425g) dark brown sugar, packed 6 Cover and set the remaining batter aside for a second batch. 1 teaspoon salt 1 teaspoon Vietnamese Cinnamon 7 Bake the cakes until a cake tester or toothpick inserted into the center of a cake comes out clean, 70 to 75 minutes. ¼ teaspoon Allspice ¼ teaspoon Nutmeg 8 Remove the cakes from the oven and allow them to cool for 5 minutes, then transfer them to a rack. 1 teaspoon baking powder 4 large eggs 9 Brush the warm cakes with ginger syrup, then allow them to cool completely. 3 cups (361g) King Arthur Unbleached 10 Repeat with the remaining batter to make two additional cakes. All-Purpose Flour 11 When the cakes are completely cool, wrap them tightly in plastic or the reusable wrap ¼ cup (85g) Boiled Cider of your choice, and store them at room temperature for up to 6 to 8 weeks. ½ cup (113g) apple juice, cranberry juice, or water 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts); optional TOPPING/GLAZE ¼ to ½ cup (78g to 156g) Ginger Syrup diluted with a bit of water, if desired 208070 ©2018 THE KING ARTHUR FLOUR COMPANY, INC. ALL RIGHTS RESERVED. | NORWICH, VERMONT 05055 | 800 827 6836 | kingarthurflour.com *208070 ©2018 THE KING ARTHUR FLOUR COMPANY, INC. ALL RIGHTS RESERVED. | NORWICH, VERMONT 05055 | 800 827 6836 | kingarthurflour.com.