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Serving(s) |
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2 cakes; each 16 to 24 servings |
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| General Category : Cakes |
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| Food Group : Eggs, Grains, Fruits, Nuts, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Christmas |
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| This is my favourite classic fruitcake, with just enough cake to hold together the well-spiced, “well-rummed” dark fruits and nuts. |
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Ingredients
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1-2/3 cups (400 mL) chopped dried figs (8 oz/250 g) |
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1-1/2 cups (375 mL) currants (8 oz/250 g) |
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1-1/2 cups (375 mL) chopped pitted dates (8 oz/250 g) |
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1-1/2 cups (375 mL) chopped pitted prunes (8 oz/250 g) |
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1-1/2 cups (375 mL) citron or mixed peel (10 oz/300 g) |
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1-1/3 cups (325 mL) seeded lexia raisins or Thompson seedless raisins (8 oz/250 g) |
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1-1/3 cups (325 mL) sultanas (8 oz/250 g) |
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1 cup (250 mL) dark or amber rum, or brandy |
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3 cups (750 mL) chopped pecans or walnuts (13 oz/400 g) |
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2-1/2 cups (625 mL) all-purpose flour |
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1-1/2 tsp (7 mL) cinnamon |
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1-1/2 tsp (7 mL) ground ginger |
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1 tsp (5 mL) ground cloves |
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1 tsp (5 mL) ground allspice |
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1 tsp (5 mL) freshly grated nutmeg |
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3/4 tsp (4 mL) salt |
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1-1/2 cups (375 mL) unsalted butter, softened |
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1-1/3 cups (325 mL) packed dark brown sugar |
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8 eggs, separated |
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1/3 cup (75 mL) red wine |
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Pinch cream of tartar |
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Pecan halves (optional) |
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Glacé cherries (optional) |
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Preparation
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With 4 layers of newspaper each, wrap outside of two greased 9- x 5-inch/2 L loaf or tube pans and secure with kitchen string; set aside.
In large bowl, stir together figs, currants, dates, prunes, peel, lexia raisins and sultanas and 1/2 cup/125 mL of the rum; let stand at room temperature, stirring once or twice, for at least 2 hours or, preferably, overnight.
Stir pecans into fruit mixture. Whisk together flour, cinnamon, ginger, cloves, allspice, nutmeg and salt; sprinkle 1 cup/250 mL of the flour mixture over fruit mixture and stir to coat.
In large bowl, beat butter until creamy; beat in sugar until light and fluffy. One at a time, beat in egg yolks. Stir in remaining flour mixture and wine, alternating 3 additions of flour mixture and 2 of wine; stir in fruit mixture until thoroughly mixed.
In separate bowl, beat egg whites with cream of tartar until in stiff but not dry peaks; fold into fruit mixture until no streaks of egg whites are visible. Scrape into prepared pans. Smooth tops; decorate with pecan halves and/or cherries as desired.
Fill shallow pan with water and place on bottom rack of oven; place cake pans in centre of 275°F/140°C oven and bake until cake tester inserted in centre comes out clean, about 3 hours. Let cool completely in pans on rack. Cover; let stand at room temperature overnight.
Remove from pans; with tip of skewer, poke holes about 3/4 inch/2 cm apart in tops of cakes. With 3 or 4 layers of cheesecloth, wrap each cake and set on large piece of foil; slowly pour 1/4 cup/60 mL of the remaining rum over top of each. Wrap securely with foil; store in cool place or refrigerator for 4 weeks or for up to 12 weeks.
Makes 2 cakes; each cake is 16 to 24 servings.
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Nutritional information
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Per each of 48 servings: about 259 cal, 3 g pro, 12 g total fat (4 sat. fat), 39 g carb, 3 g fibre, 46 mg chol, 72 mg sodium. % RDI: 4% calcium, 10% iron, 7% vit A, 2% vit C, 9% folate.
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Source
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Homemakers Magazine: November 2007
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