White Bright Fruitcake
This recipe makes 20 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 285 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 37 mg |
| sodium | 67 mg |
| potassium | 244 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 11 |
| vit A | 8 |
| vit C | 7 |
| folate | 7 |
- Portion size: 20 pieces
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 3/4cupunsalted butter, softened
- 1/2 cup 1/2cupgranulated sugar
- 1/2 tsp 1/2tspalmond extract
- 2 2eggeggs
- 1/3 cup 1/3cupwarm water
- 2 cups 2cupssifted cake-and-pastry flour
- 3/4 tsp 3/4tspbaking powder
- 1/2 tsp 1/2tspground mace or nutmeg
- 1/4 tsp 1/4tspsalt Candied Fruit:
- 2 cups 2cupstotal sultana raisinsultana raisins, and/or golden raisins
- 1/2 cup 1/2cupcandied citron
- 1/2 cup 1/2cupcandied lemon peel
- 1/2 cup 1/2cupcandied orange peel
- 1/2 cup 1/2cupcoarsely chopped glacé pineapple
- 1/4 cup 1/4cupred glacé cherries
- 1/4 cup 1/4cupchopped dried apricotdried apricots
- 2/3 cup 2/3cupblanched slivered almonds
- 2/3 cup 2/3cupunsweetened desiccated coconut
- 1/4 cup 1/4cupbrandy, (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 salt; 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
