Category - Cakes

DARK RUM NUT FRUITCAKE

    Dark Rum Nut Fruitcake

    Source: The Toronto Star Newspaper

    Soaking the fruit and nuts overnight allows the cake's flavors to mingle. This cake tastes best if given a few weeks to mellow before it is topped with almond paste and iced

    6 cups diced, mixed candied peel
    1 1/2 cups diced candied citron
    1 1/2 cups halved red candied cherries
    1 1/2 cups halved green candied cherries
    4 cups currants
    6 cups seedless dark raisins
    2 cups blanched slivered almonds
    2 cups coarsely chopped walnuts
    1 cup dark rum
    1/2 cup all-purpose flour
    2 cups butter
    2 1/2 cups lightly packed brown sugar
    7 eggs
    1 tablespoon vanilla extract
    3 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons cinnamon
    1 teaspoon ground cloves

    In large bowl, combine candied fruit, currants, raisins and nuts. Pour rum over mixture; stir to combine. Cover; let sit overnight.

    Prepare four 9 x 5-inch loaf pans as desired by buttering and lining them with buttered parchment paper.

    Drain any liquid from fruit/nut mixture, reserving liquid. Add 1/2 cup flour to mixture; stir to coat.

    In separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and reserved liquid from fruit.

    In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to creamed mixture, stirring just to blend. Stir in floured fruit and nut mixture.

    Turn mixture into prepared pans. Bake 3 to 3 1/2 hours in preheated 250 degree F oven or until a tester inserted in middle of each cake comes out clean. Cool 30 minutes in pans, then turn out on to racks. Carefully remove paper and cool completely.

    Makes four 9 x 5-inch cakes.


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