Sugar Plum Cakes

By The Canadian Living Test Kitchen

Tested till perfect

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Sugar Plum CakesThese little cakes are a two-day project, but such a pleasant one, preparing fruit one day, the batter and baking the next.4 out of5based on3 ratings. 1 user reviews.
Sugar Plum Cakes

Photo: Sugar Plum Cakes Photography by Mark Burstyn

This recipe makes 10 servings

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Nutritional Info
Per slice (10) of large cake without icing: about -
cal 348348 cal
pro 4 g4g pro
total fat 11 g11g total fat
sat. fat 5 g5g sat. fat
carb 61 g61g carb
fibre 3 g3g fibre
chol 68 mg68mg chol
sodium 231 mg231mg sodium
% RDI: -
calcium 44 calcium
iron 1111 iron
vit A 99 vit A
vit C 1313 vit C
folate 1010 folate

These little cakes are a two-day project, but such a pleasant one, preparing fruit one day, the batter and baking the next.

Ingredients

  • 4 cups all-purpose flour 4 cups all-purpose flour
  • 2 tsp cinnamon 2 tsp cinnamon
  • 1-1/2 tsp baking soda 1-1/2 tsp baking soda
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • 1-1/2 tsp ground cloves 1-1/2 tsp ground cloves
  • 1/2 tsp ground allspice 1/2 tsp ground allspice
  • 2 cups butter , softened2 cups butter, softened
  • 2-1/2 cups granulated sugar 2-1/2 cups granulated sugar
  • 12 eggs 12 eggs
  • Fruit & Nuts:
  • 1 can (19 oz/540 mL) crushed pineapple 1 can (19 oz/540 mL) crushed  pineapple
  • 2 cups granulated sugar 2 cups granulated sugar
  • 1 cup strawberry jam 1 cup strawberry jam
  • 3/4 cup brandy 3/4 cup brandy
  • 1 jar (375 ml) maraschino cherries 1 jar (375 ml) maraschino cherries
  • 2-1/2 cups chopped dates 2-1/2 cups chopped dates
  • 2-1/2 cups candied citron 2-1/2 cups candied citron
  • 2 cups seeded raisins , (Lexia or muscat)2 cups seeded raisins, (Lexia or muscat)
  • 2 cups seedless raisins 2 cups seedless raisins
  • 2 cups currants 2 cups currants
  • 1-1/2 cups blanched almonds 1-1/2 cups blanched almonds

Preparation

Line bottoms and sides of ten 5- x 3-inch (625 mL) or five 8- x 4-inch (1.5 L) loaf pans (or combination) with parchment paper.

Fruit and Nuts: In heavy saucepan, stir pineapple and its juice with sugar; bring to boil. Boil gently, stirring often, until thickened and reduced to 2 cups (500 mL), about 25 minutes. Scrape into heatproof bowl; stir in jam and 1/4 cup (50 mL) of the brandy.

Reserving juice, drain cherries. Add 1/2 cup (125 mL) of the juice to pineapple mixture; let cool, Cover and let stand for 12 hours.

Meanwhile, in large bowl, toss together cherries, dates, citron, seeded and seedless raisins, currants and almonds. Add remaining brandy and cherry liquid; toss well. Cover and let stand for 12 hours. (Make-ahead: Let pineapple mixture and date mixture stand for up to 24 hours, tossing occasionally.)

In large bowl, whisk together flour, cinnamon, baking soda, salt, cloves and allspice; scoop 1 cup (250 mL) over date mixture and toss well to coat. Set aside.

In separate large bowl, beat butter with sugar until pale and fluffy; beat in eggs, 1 at a time (batter will curdle). Stir in flour mixture alternately with pineapple mixture, making 3 additions of flour mixture and 2 of pineapple. Scrape date mixture over top and fold in. Scoop into prepared pans. Level tops.

Bake in centre of 275°F (140°C) oven until skewer inserted in centre comes out clean, about 1-1/2 hours for 5- x 3-inch (625 mL) pans and 2 hours for 8- x 4-inch (1.5 L) pans. Let cool on rack. (Make-ahead: See Aging.)

Refrigerate cakes; slice thinly or decorate (see Decorating).

Source : Canadian Living Magazine: December 2005

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