White Bright Fruitcake

By The Canadian Living Test Kitchen

Tested till perfect

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White Bright Fruitcake

This recipe makes 20 pieces servings

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Nutritional Info
Per piece: about -
cal 285285 cal
pro 3 g3g pro
total fat 11 g11g total fat
sat. fat 6 g6g sat. fat
carb 45 g45g carb
fibre 2 g2g fibre
chol 37 mg37mg chol
sodium 67 mg67mg sodium
potassium 244 mg244mg potassium
% RDI: -
calcium 33 calcium
iron 1111 iron
vit A 88 vit A
vit C 77 vit C
folate 77 folate

This cake doesn't have the regular fruitcake staying power and should be eaten within a week. If you can't find the individually packaged candied citron, lemon and orange peel, use 1 lb 2 oz (560 g) candied mixed peel.

Ingredients

  • 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1/2 tsp almond extract 1/2 tsp almond extract
  • 2 eggs 2 eggs
  • 1/3 cup warm water 1/3 cup warm water
  • 2 cups sifted cake-and-pastry flour 2 cups sifted cake-and-pastry flour
  • 3/4 tsp baking powder 3/4 tsp baking powder
  • 1/2 tsp ground mace 1/2 tsp ground mace or nutmeg
  • 1/4 tsp salt 1/4 tsp salt
  • Candied Fruit:
  • 2 cups total sultana raisins , and/or golden raisins2 cups total sultana raisins, and/or golden raisins
  • 1/2 cup candied citron 1/2 cup candied citron
  • 1/2 cup candied lemon peel 1/2 cup candied lemon peel
  • 1/2 cup candied orange peel 1/2 cup candied orange peel
  • 1/2 cup coarsely chopped glacé pineapple 1/2 cup coarsely chopped glacé pineapple
  • 1/4 cup red glacé cherries 1/4 cup red glacé cherries
  • 1/4 cup chopped dried apricots 1/4 cup chopped dried apricots
  • 2/3 cup blanched slivered almonds 2/3 cup blanched slivered almonds
  • 2/3 cup unsweetened desiccated coconut 2/3 cup unsweetened desiccated coconut
  • 1/4 cup brandy , (approx)1/4 cup brandy, (approx)

Preparation

Candied Fruit: In large bowl, combine raisins, citron, lemon and orange peels, pineapple, cherries, apricots, almonds and coconut. Add brandy, tossing well to combine. Cover and let stand for 24 hours, stirring occasionally.

In large bowl, beat butter with sugar until fluffy; beat in almond extract. Beat in eggs, 1 at a time. Stir in water. In separate bowl, whisk together flour, baking powder, mace and sa< stir into butter mixture. Stir in fruit, scraping in all liquid. Scrape into double-thickness parchment paper–lined 8-inch (2 L) fruitcake pan or 9-inch (2.5 L) springform pan, smoothing top.

Set shallow pan on bottom rack of 275°F (140°C) oven; pour in enough water to come halfway up side. Bake cake on centre rack until firm to the touch and tester inserted in centre comes out clean, covering with foil during last 30 minutes to prevent overbrowning if necessary, about 3 hours. Let cool in pan on rack.

Remove cake from pan; peel off paper. Using skewer, poke holes in top; brush with brandy if desired. Wrap in plastic wrap then foil; refrigerate for 24 hours or for up to 1 week.

Source : Canadian Living Magazine: December 2009

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