Name: Infused Christmas Fruit Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 cups chopped mixed dried fruit (raisins, currants, cherries, apricots, dates, figs, cranberries, etc); ½ cup Vignoli IGP Balsamic 1.19 density; ½ cup orange juice; 3 eggs; 1 cup brown sugar; ½ cup Vignoli Blood Orange Infused olive oil; ¼ cup unsweetened apple sauce; 1 tsp sea salt; ½ tsp ground ginger; ½ tsp ground nutmeg; ¼ tsp ground cloves; 1 ½ cups sifted all-purpose flour; 1 tsp baking powder; 3 cups confectioners sugar; 3 Tbsp Vignoli Blood Orange Infused olive oil; 6 Tbsp whipping cream (35%)

Infused Christmas Fruit Cake

Super moist and densely rich, this traditional-style holiday fruit cake is filled with balsamic-infused dried fruit. It’s deeply flavoured "nostalgia" in every bite, without the hours and days of work our grandmothers spent in the kitchen. Taking only 30 minutes to prepare, and a few hours in the oven, it can be enjoyed the same day, or brushed with balsamic and enjoyed weeks later allowing the flavours to develop further.

Blood Orange Infused Extra Virgin Olive Oil front of 8.5oz bottle

Balsamic Vinegar of Modena IGP - Density 1.19 front of bottle

Ingredients

Serves:4

Imperial Metric

4 cups chopped mixed dried fruit (raisins, currants, cherries, apricots, dates, figs, cranberries, etc)
½ cup Vignoli IGP Balsamic 1.19 density
½ cup orange juice
3 eggs
1 cup brown sugar
½ cup Vignoli Blood Orange Infused olive oil
¼ cup unsweetened apple sauce
1 tsp sea salt
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 ½ cups sifted all-purpose flour
1 tsp baking powder

Blood Orange Icing

3 cups confectioners sugar
3 Tbsp Vignoli Blood Orange Infused olive oil
6 Tbsp whipping cream (35%)

600g chopped mixed dried fruit (raisins, currants, cherries, apricots, dates, figs, cranberries, etc)
120ml Vignoli IGP Balsamic 1.19 density
120ml orange juice
3 eggs
215g brown sugar
120ml Vignoli Blood Orange Infused olive oil
75g unsweetened apple sauce
3g sea salt
1g ground ginger
1g ground nutmeg
5g ground cloves
180g sifted all-purpose flour
3g baking powder
Blood Orange Icing
400g confectioners sugar
45ml Vignoli Blood Orange Infused olive oil
90ml whipping cream (35%)

Preparation

Imperial Metric

In a large pot place the dried fruit, balsamic and orange juice, and bring to a boil. Cover, remove from heat and set aside to soak.
In a large mixing bowl whisk eggs until fully combined but not fluffy, add in brown sugar, and olive oil and whisk to incorporate, then add in the apple sauce and spices. Mix to combine and ensure the spices are evenly distributed and not clumped together.
Mix the flour and baking powder together. Sift the flour mixture over the mixing bowl, and fold together until no flour streaks remain.
Add in the soaked fruit, along with all the liquid. Mixing gently to incorporate.
Preheat the oven to 300°F
Coat an 8-inch springform pan with non-stick cooking spray. Pour batter into the prepared pan. It will be very full. Tap it on the counter to remove any air bubbles and allow the batter to naturally level.
Using a non-stick spray, spray the shiny side of a large piece of aluminum foil and cover the cake, sprayed side down. Bake for 90 minutes. Remove the foil cover and continue to bake for an additional 30 minutes. When finished a toothpick inserted will come out with a few crumbs and no wet batter.
Remove from the oven and let rest for 3 hours to completely cool and rest.
To make the icing, whisk together icing sugar, olive oil and cream to form a thick creamy frosting. It will not be pourable but will flow once spread on the cake. Spread over the cake and let it naturally drip down the sides. Let rest at least an hour before serving. Garnish with icing sugar, sugared cranberries, and holly sprigs.

In a large pot place the dried fruit, balsamic and orange juice, and bring to a boil. Cover, remove from heat and set aside to soak for 25 minutes while preparing the cake batter.
In a large mixing bowl whisk eggs until fully combined but not fluffy, add in brown sugar, and olive oil and whisk to incorporate, then add in the apple sauce and spices. Mix to combine and ensure the spices are evenly distributed and not clumped together.
Mix the flour and baking powder together. Sift the flour mixture over the mixing bowl, and fold together until no flour streaks remain.
Add in the soaked fruit, along with all the liquid. Mixing gently to incorporate.
Preheat the oven to 150°C
Coat a 20cm springform pan with non-stick cooking spray. Pour batter into the prepared pan. It will be very full. Tap it on the counter to remove any air bubbles and allow the batter to naturally level.
Using a non-stick spray, spray the shiny side of a large piece of aluminum foil and cover the cake, sprayed side down. Place it in the preheated oven. Bake for 90 minutes. Remove the foil cover and continue to bake for an additional 30 minutes. When finished a toothpick inserted will come out with a few crumbs and no wet batter.
Remove from the oven and let rest for 3 hours to completely cool and rest.
To make the icing, whisk together icing sugar, olive oil and cream to form a thick creamy frosting. It will not be pourable but will flow once spread on the cake. Spread over the cake and let it naturally drip down the sides. Let rest at least an hour before serving. Garnish with icing sugar, sugared cranberries, and holly sprigs.

For this recipe you need

Blood Orange Infused Extra Virgin Olive Oil

Balsamic Vinegar of Modena IGP - Density 1.19

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Infused Christmas Fruit Cake

Infused Christmas Fruit Cake

Ingredients

Blood Orange Icing

Preparation

For this recipe you need

I-love-you-mom Sunday Brunch

Truffle cheese e pepper chips

Vignoli’s springtime salad

We are more than just olive oil and vinegar.