This isn’t your great Aunt’s boring old fruitcake. With Castelvetrano olives, dried fruit, roasted pistachios, and glaze made from our fig spread, this is recipe brings fruitcake into the 21st century.
LEVEL: Roll Up Your Sleeves
2 teaspoons grated orange rind
6 ounces dried mission figs, stemmed and quartered
Combine orange rind, figs, and raisins in a bowl. Bring sherry to a boil in a saucepan and pour over the fig mixture. Allow the dried fruit mixture to cool.
Add flours, salt, cardamom, baking powder, cloves, and baking soda to a large mixing bowl. Stir until well combined.
Add oil, buttermilk, honey, and vanilla to the bowl of a stand mixer fitted with a whisk attachment. Beat for 2 minutes. Reduce speed to low. Add flour mixture and beat just until combined.
Use a spatula to stir in the dried fruit mixture, pistachios, and olives.
Spoon the batter into a 9-x-5-inch loaf pan coated with baking spray. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to the pick.
Cool the fruitcake in the pan on a wire rack for at least 5 minutes. Remove bread from pan and cool completely.
Meanwhile, heat a sauce pan over medium heat. Add in fig spread, water, syrup, and salt to make a glaze. Bring to a boil, then turn heat to low and simmer for 10 to 15 minutes. Allow the glaze to cool slightly, then pour and spread it over the loaf.