Use leftover dried fruit and almonds from making glogg (recipe here) for this moist fruitcake. Like all fruitcakes, the already excellent flavor of this cake improves if it is allowed to sit a day or two (or more) before serving.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 2-3 cups leftover glogg fruit and almonds
- 1 cup vegetable oil
- 1 cup sugar
- 4 eggs
- 1 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 1/2 tsp. cloves
- 2 cups all-purpose flour
- 2 tsp. baking soda
Preparation:
Preheat oven to 350º.
Remove cinnamon stick, cardamom pods, and other whole spices from leftover glogg fruit (if you used whole almonds for your glogg, squeeze the nuts out of their softened peels, discarding the skins); remove rinds from oranges and lemons and discard. Coarsely chop the remaining glogg fruit, citrus flesh, and peeled almonds.
Using a large bowl or stand mixer, combine the vegetable oil and sugar. Stir in the eggs, one at a time. Beat in the cinnamon, ground cardamom, and cloves. Sift together the flour and baking soda, and then stir into batter until incorporated. Add the chopped glogg fruit, mixing well.
Pour cake batter into a greased bundt pan and bake on middle rack of oven for 1 hour.
Yield: 20 slices glogg cake.