Buckwheat Fruitcake Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
1 loaf
Ingredients
  • ½ cup dark rum
  • ¼ cup dried currants
  • ¼ cup chopped dried mango
  • ¼ cup chopped dried figs
  • 3 tablespoons chopped brandied cherries
  • 2 tablespoons chopped jarred kumquats
  • 1 teaspoon honey
  • ¾ cup buckwheat flour
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon baking soda
  • Pinch ground nutmeg
  • ½ cup muscovado sugar
  • 1½ sticks butter, softened, plus more for greasing
  • 1 egg
  • ¼ cup chopped toasted pecans
  • ¼ cup chopped toasted walnuts
Directions
  1. Preheat the oven to 325°. In a medium bowl, combine the rum, currants, mango, figs, cherries, kumquats and honey. Cover the bowl with plastic wrap and microwave for 2 minutes. Let the dried fruit cool while you prepare the rest of the batter.
  2. In a medium bowl, whisk together the flours, salt, cinnamon, baking soda and nutmeg.
  3. In a large bowl, cream the sugar and butter together with an electric hand mixer until light and fluffy. Add the egg and beat until fully incorporated. Fold in the dry ingredients, followed by the pecans, walnuts and dried fruit mixture.
  4. Scrape the batter into a greased 8½-by-4½-inch loaf pan, smoothing the top with a spatula. Bake until slightly risen and a cake tester comes out clean when inserted into the cake, 1 hour. Let cool completely, then remove from the pan and wrap in plastic. Let sit at room temperature overnight before slicing and serving the next day.