Preparation for fruitcake is now a lot faster, given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still just as good as it used to be.
- Portion size 24 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large glass bowl, combine peel, lexia and Thompson raisins, currants, cherries, brandy and pineapple. Cover with plastic wrap; let stand for 12 hours. Or microwave at high for
3 minutes or until steaming; stir.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves; stir one-third at a time into batter. Scrape fruit mixture over top; sprinkle with pecans and almonds. Stir just enough to coat.
Scrape into two 9- x 5-inch (2 L) and one 5-3/4- x 3-1/4-inch (625 mL) parchment paper–lined loaf pans, packing with back of spoon. Tap lightly on counter to remove any air bubbles. Bake in 300?F (150?C) oven until tester inserted in centre comes out clean, about 1-1/4 hours for small loaf and 2 hours for large loaves.
Let cool in pans on racks for 30 minutes. Turn out onto rack, set right side up and let cool completely. Remove paper. (Make-ahead: Wrap in plastic wrap and foil; store in cool place for up to 2 months.)
Nutritional facts Per piece: about
- Sodium 54 mg
- Protein 1 g
- Calories 137.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 4.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 3.0