Scrap everything you think you know about fruitcake with dried fruit. If you are a fig lover then our fruitcake recipe with figs and inspired by the Mediterranean is for you. Make this festive dessert for the holidays.
Fall for Dried Fruit
The filling of this fruitcake recipe is all about the dried fruit and each kind brings something different to the party. First off though, our Orchard Choice and Sun-Maid Mission Figs provide that familiar fig flavor reminiscent of your favorite childhood cookie. You could certainly use our Golden Figs instead for a delicate sweetness and slightly nutty flavor if you prefer or that’s what you have on hand. In addition to our figs, the fruitcake features dried apricots for a bit of tangy bite, and sweet dates (Medjool are preferred here).
Go Nuts
Pistachios are our go-to nut here—and we use a whole cup of roasted pistachios here. If what you have on hand is raw pistachios out of their shells, roast them until aromatic in the oven or on the stovetop before folding them into the filling.
Keeping Things Spicy
Spices often associated with the fall: allspice and cloves make an appearance in another winter holiday favorite: Chef Joanne Weir’s Panforte. For this fruitcake recipe, these spices combine with cinnamon and cardamom.
Fruitcake with Dried Fruit: Full of Mediterranean Flavors
Once the cake is ready to slice, it’s served with a drizzle of honey over top and a dollop of yogurt on the side completing the Mediterranean take on dessert for the holidays? Ready to bake?
Fillo-Wrapped California Fig Fruitcake
Ingredients
- 1/3 cup granulated sugar
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 7 ounces Orchard Choice or Sun-Maid California Figs stemmed and coarsely chopped
- 1 cup pistachios roasted
- 3/4 cup dried apricots Mediterranean, quartered
- 1/2 cup dates Medjool, pitted and chopped
- 1/2 cup Orchard Choice California Orange or Organic Mission Fig Spread
- 2 tsp lemon zest finely grated
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamon
- 1/4 tsp salt
- 6 ounces unsalted butter melted
- 1 lb frozen fillo dough 9"x13" sheets, thawed*
- confectioners' sugar
- warm honey
- plain Greek yogurt
Instructions
- In small bowl, combine granulated sugar, allspice and cloves. Set aside.
- In bowl of food processor, combine figs, pistachios, apricots and dates. In small bowl stir together fig spread, lemon zest, cardamom, cinnamon and salt. Spoon over fig mixture in processor bowl. Pulse to chop fruits and nuts into small pieces and blend ingredients. Do not over mix.
- Arrange oven rack to middle position. Place a rimmed baking sheet on rack to catch drips. Preheat oven to 350°F.
- To prepare pastry, brush an 8-inch spring form pan with melted butter. Place one sheet of fillo on work surface; lightly brush with melted butter and sprinkle with about 1/2 teaspoon sugar mixture. Place a second sheet of fillo on top of first at a 45 degree angle to first sheet; lightly brush with butter and sprinkle with about 1/2 teaspoon sugar. Repeat process with remaining sheets of dough, butter and sugar, layering sheets in a spoke-like fashion to make a rough circle. Remove stack of five buttered and sugared sheets and set aside for topping. Carefully lift remaining stack of pastry sheets and fit into bottom and up side of pan (excess pastry will be folded over top of cake). Spoon fruit mixture into bottom of pastry-lined pan and pat to an even layer. Sprinkle any remaining sugar mixture over filling. Top fruit filling with reserved stack of pastry sheets and pat down gently over fruit layer. Fold excess pastry over top of the cake. If butter remains, brush over top.
- Place pan on baking sheet in oven. Bake for 45 to 50 minutes or until pastry is a rich golden brown. Cool in pan on wire rack 10 minutes. Remove side of pan and cool completely. Cake can be made a day before serving. Cover and store at room temperature.
- To serve, sift confectioners’ sugar over top of cake. Cut cake into wedges. Drizzle serving plates with honey. Top each with a wedge of cake. Add a dollop of yogurt alongside cake.
Notes
Recipe and photo by Lorelle Del Matto
