Orange Pineapple Walnut Fruitcake
Yield: 1 9-by-5-inch loaf
For the Fruitcake
  • 2 oranges
  • 1 1⁄2 cups (240 g) diced dried pineapple (candied pineapple works as well)
  • 1⁄2 cup (120 ml) good-quality dark or spiced rum
  • 1 cup (200 g) granulated sugar
  • 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1⁄2-inch (12-mm) pieces, plus more for the pan
  • 1 1⁄2 cups (210 g) bread flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup (50 g) toasted walnuts (see page 19), coarsely chopped
  • 1⁄4 cup (60 ml) good-quality dark rum
For the Glaze
  • 1 1⁄4 cups (140 g) confectioners’ sugar, sifted
  • 2 to 3 tablespoons good- quality dark rum
  1. Zest the oranges; you should have approximately 3 tablespoons. Juice 1 or 2 oranges until you have approximately 1⁄3 cup (75 ml) juice, and reserve; use the remainder for another purpose.
  2. In a medium saucepan, stir together the pineapple, 1⁄2 cup (120 ml) rum, and the orange juice. Bring to a boil over high heat, then reduce the heat to medium. Add the sugar and butter and stir until both are melted, then reduce the heat to low and simmer for about 5 minutes. The mixture should look like a thick syrup. Remove it from the stove, stir vigorously for 1 minute to release the heat, and allow to cool until lukewarm, at least 15 to 20 minutes. Set aside.
  3. Preheat the oven to 325°F (165°C) and position a rack in the center. Butter a 9-by-5-inch (23-by- 12-cm) loaf pan, dust it with our, and knock out the excess flour.
  4. In a medium bowl, whisk together the our, baking soda, and salt.
  5. Whisk the dry ingredients into the rum mixture. Scrape down the sides and bottom of the pan and add the reserved 3 tablespoons orange zest. Whisk for a few seconds to incorporate. Add the eggs and egg yolk, one at a time, whisking well after each addition. Scrape down the sides of the bowl and add the vanilla. Whisk until just incorporated. With a rubber spatula, fold in the walnuts and stir until combined.
  6. Spoon the batter into the prepared pan and bake for 70 to 80 minutes. The loaf should be a deep golden brown and a toothpick or skewer inserted into the center of the cake should come out clean (or with a few loose crumbs).
  7. Let the loaf cool in the pan for 15 minutes. Use a wooden skewer or a toothpick to poke holes all over the cake. Pour the remaining 1⁄4 cup (60 ml) rum over the cake—don’t worry if it looks like a lot of liquid; you really want the cake to get a good soaking. Let the cake cool, then cover it loosely with plastic wrap and let sit for at least 24 hours. After the 24-hour period, loosen the cake by running a small knife around the edge of the pan, then turn it out. Place it on a serving dish.
  1. In a small bowl, whisk the confectioners’ sugar with 2 tablespoons of the rum until smooth. If the mixture appears too thick, add another tablespoon rum or a few drops water, a little at a time, until the desired consistency is reached. Drizzle the glaze over the cake to cover the top, allowing a few rivulets to run down the sides. Allow to set for at least 10 minutes before serving.
How to Store: The fruitcake will keep, tightly wrapped, at room temperature for about 3 days.
Recipe by Baked Sunday Mornings at