Name: Fruitcakes In Candied Grapefruit Shells
Prep time: 3 h
Cook time: 1 h 15 min
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 large grapefruits; 1 cup sugar; 1 cup water; Mixed dried fruits (such as raisins, cranberries, currants) - approximately 1 cup; Chopped nuts (such as almonds, pecans, walnuts) - approximately 1 cup; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 2 large eggs; 1/4 cup orange juice; 1/4 cup brandy or rum

Instructions

Cut the grapefruits in half and carefully remove the flesh from each half, leaving the peel intact. Place the grapefruit shells in a large bowl of cold water and refrigerate for at least 2 hours to remove any bitterness.
In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
Using a slotted spoon, carefully place the grapefruit shells in the syrup and simmer for about 45 minutes, or until the peels become translucent. Remove from the syrup and let them cool on a wire rack.
Preheat the oven to 325°F (165°C). Grease a muffin tin.
In a bowl, combine the mixed dried fruits and chopped nuts. Set aside.
In another bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Gradually add the flour mixture to the wet ingredients, alternating with the orange juice and brandy or rum. Stir in the dried fruits and nuts mixture until well combined.
Fill each candied grapefruit shell with the fruitcake batter, leaving a little space at the top for the cake to rise.
Place the filled grapefruit shells on the greased muffin tin and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let them cool slightly before serving.
Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar if desired.
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave before serving.

Ingredients

Instructions

Nutrition Facts

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