Sugar Plum Cakes
Photo: Sugar Plum Cakes Photography by Mark Burstyn
This recipe makes 10 servings
|Per slice (10) of large cake without icing: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: Ten 5- x 3-inch (625 mL)
These little cakes are a two-day project, but such a pleasant one, preparing fruit one day, the batter and baking the next.
- 4 cups 4cupsall-purpose flour
- 2 tsp 2tspcinnamon
- 1-1/2 tsp 1-1/2tspbaking soda
- 1-1/2 tsp 1-1/2tspsalt
- 1-1/2 tsp 1-1/2tspground cloves
- 1/2 tsp 1/2tspground allspice
- 2 cups 2cupsbutter, softened
- 2-1/2 cups 2-1/2cupsgranulated sugar
- 12 12eggeggs Fruit & Nuts:
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)crushed pineapple
- 2 cups 2cupsgranulated sugar
- 1 cup 1cupstrawberry jam
- 3/4 cup 3/4cupbrandy
- 1 jar (375 ml) 1jar (375 ml)maraschino cherrymaraschino cherries
- 2-1/2 cups 2-1/2cupschopped datedates
- 2-1/2 cups 2-1/2cupscandied citron
- 2 cups 2cupsseeded raisinraisins, (Lexia or muscat)
- 2 cups 2cupsseedless raisinraisins
- 2 cups 2cupscurrantcurrants
- 1-1/2 cups 1-1/2cupsblanched almondalmonds
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