Where do you stand? JSTK says "yes" to fruitcake (in jelly form anyhows!)
Today Jelly Shot Test Kitchen conquers another love-it-or-leave-it holiday fixture. Fixture is probably an appropriate word, as the inspiration for this jelly shot can (and often does) multitask as a doorstop!
Yup, it's fruitcake!
UV Cake vodka lent a "pastry flair" to the base, with pineapple juice for fruitiness, and a bit of molasses and rum extract for old school festive flavor. Why not use actual rum you ask? I suppose one could, but I was after that ultra-concentrated rummy flavor only immersion in spirits provides to the cake. And in jelly shot form, extract is the best way to get there.
Also, I went with the fruit and nuts on top, rather than inside the jellies. This was for cosmetic effect more than anything. With the fruit inside, these aren't the prettiest. But on top, well, much cuter!
Anyway, hope you enjoy! Back with more holiday fun soon!
Fruitcake Jelly Shots
Pan: I used this mold (which was beautiful, but definitely a 2-biter though, so you may want something smaller!). A standard 1 lb loaf pan will work great too. If using molds, be sure to prepare them per the Tips page for easy removal!
- 1 cup pineapple juice
- 2 envelopes Knox gelatin (or increase to 2 1/2 envelopes if using molds)
- 1 cup UV Cake flavored vodka
- 1 tbsp molasses
- 1 tsp rum extract (or to taste)
- chopped fruit and nuts for garnish, as desired (I used about half a cup total - you don't need much on each. I buy pre-chopped cuz I am busy. And lazy.)
Pour into pan or molds. Chill until set (at least 4 hours, preferably overnight).
To serve, cut into squares, or unmold. Garnish with fruit and nut mixture. Plunk the jelly shots on your fanciest doily and enjoy!