Yanked™ Fruit Cake

Yanked™ Fruit Cake by Jim Bailey

Yanked™ Fruit Cake

Prep Time

25 minutes

Cook Time

30 minutes

Serves

8 people

Don’t you dare turn your head away from this recipe! Take a quick look… and notice that the bulk of these ingredients should already be on your shelves during the Holidays!

Although you may need to stop and buy some candied fruit, this recipe is well worth the time. It is a beautifully original New England Yankee dessert that is a cross between a Monkey Bread and fruit cake, but better than either.

For more recipes by The Yankee Chef, click here.

Ingredients

  • 2 tablespoons butter or margarine, melted
  • 1/3 cup brown sugar
  • 2 tablespoons maple syrup, warmed

For the Bread

  • Nonstick cooking spray
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon, allspice or pumpkin pie spice
  • 2 tablespoons butter or margarine, cold
  • 1/4 cup apple sauce
  • 3 tablespoons solid pack pumpkin
  • 1 egg, beaten
  • 1/4 cup candied, mixed fruit, chopped
  • 1 soft apple, such as a McIntosh

For the Rum Drizzle

  • 1/2 cup plain yogurt
  • 3 tablespoons coconut flavored rum

Preparation

  • 1 Whisk the first three ingredients in a small bowl; set aside
  • 2 Preheat oven to 350­ F. Spray a 9-­inch cake pan with cooking spray; set aside
  • 3 Combine flour, baking powder and soda and cinnamon in a large bowl. With a fork, mash butter into flour until well incorporated
  • 4 Add next 4 ingredients, blending well; set aside
  • 5 Peel, core and cut apple into thin wedges. Arrange in a pattern in prepared pan
  • 6 Turn out dough onto well-floured work surface and knead a few times until it holds together and is smooth
  • 7 Roll out with your palms until it is about 18-inches in length
  • 8 Pinch off 18 equal­-sized "gobs" and roll in your palms until they form balls
  • 9 Dip one side of each into reserved brown sugar mix and place on top of apples in pan, covering the apples in a single layer
  • 10 Drizzle the remainder of the brown sugar mixture evenly over the top of each dough ball and bake 15 minutes
  • 11 Reduce oven temperature to 300­ F and continue cooking an additional 10 minutes, or until slightly browned on top and firm to the touch
  • 12 Remove from oven to cool 15 minutes before inverting onto a large serving plate
  • 13 For the Rum Drizzle, simply whisk the yogurt and rum together
  • 14 Pour Rum Drizzle over the top and serve while warm

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