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Fruitcake doesn't have to be so traditional.  It also doesn't have to be cooked in the oven.  Fire up your grill and bring a new fruitcake idea to your holiday dinner table!


Kamado Joe Fruitcake




1 cup (plus some extra for later) whisky
1 cup apple juice
1 cup golden raisins
1 cup dried cherries
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup dried figs, chopped
1/4 cup candied ginger, chopped
1 navel orange, zested
1 lemon, zested
1 cup sugar
10 tablespoons unsalted butter, cut into cubes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1 3/4 cup all purpose flour
1 1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
3/4 cup confectioners' sugar
1 tablespoon whole milk
1 tablespoon Gran Marnier (or whisky or whole milk, your preference)

Garnish: orange zest


Preheat your Kamado Joe to 325-350°F and set up for indirect cooking.


In a large saucepan, combine the whisky, apple juice, dried fruits, orange and lemon zest and bring to a boil over medium high to high heat.  Let boil for 2 minutes.  Add sugar, butter, cinnamon, ginger, allspice, clove and mix completely.  Return to a boil.  Reduce heat to medium and let cook for 5-8 minutes until thickened.  Remove from heat and let cool for 15 minutes.


Sift together flour, salt, baking soda and baking powder in a mixing bowl.  Combine flour mixture with fruit mixture and mix completely. Add eggs and stir just until mixed.  


Prepare a 10" cast iron skillet by coating with cooking spray (see video for more detail).  (A round of parchment paper in the pan will make it super easy to remove the cake after it has cooled!) Spoon cake mixture into pan.  Cook on the grill for 45-50 minutes until a toothpick inserted into the center comes out clean.


Remove from grill and let cool in pan for 5 minutes.  Remove from pan and cool completely on a wire rack.

Optional: brush on a couple extra tablespoons of whiskey on the top of the cake.


Combine the confectioners' sugar with milk and Gran Marnier to make drizzle for the cake.  Drizzle it on the cake once it has completely cooled and garnish with orange zest if desired.



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