Tested till perfect Golden Brazil Nut Fruitcake

Golden Brazil Nut Fruitcake

This traditional fruitcake pleases even people with fruitcake prejudices. Make it at least one month ahead to allow the cake to steep in rich flavours before icing.

By The Canadian Living Test Kitchen

Source: Holiday Baking: 2006

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60


  • 2 cups 2cupscandied mixed peel
  • 1-1/2 cups 1-1/2cupscoarsely chopped dried apricotdried apricots
  • 1-1/2 cups 1-1/2cupscoarsely chopped dried peardried pears
  • 1-1/2 cups 1-1/2cupscoarsely chopped candied pineapple
  • 1/4 cup 1/4cupchopped crystallized ginger
  • 1/2 cup 1/2cupamber rum or brandy
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspground mace
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspground allspice
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspbaking soda
  • 1 cup 1cupbutter, softened
  • 1 cup 1cuppacked light brown sugar
  • 1/4 cup 1/4cupliquid honey
  • 1 tsp 1tspvanilla
  • 6 6eggeggs
  • 1-1/2 cups 1-1/2cupscoarsely chopped Brazil Nuts
  • 1/4 cup 1/4cupapricot jam, melted and strained
  • 2 pkg (each 200 g) 2pkg (each 200 g)marzipan
  • 8 oz 8ozfondant
  • 1/2 cup 1/2cuppearl dragees
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In large bowl, combine mixed peel, apricots, pears, pineapple, ginger and rum; toss well. Cover and let stand for 24 hours, stirring occasionally.

Line 9-inch (2.5 L) springform pan with parchment paper; set aside.

In bowl, whisk together flour, mace, cinnamon, allspice, salt and baking soda; remove 1 cup (250 mL) and toss with fruit mixture.

In separate bowl, beat together butter, brown sugar and honey until fluffy; beat in vanilla. Beat in eggs, 1 at a time. Stir in flour mixture just until incorporated. Add fruit mixture and Brazil nuts; stir to combine. Scrape into prepared pan, smoothing top.

Set shallow pan on bottom rack of 250°F (120°C) oven; pour in enough water to come halfway up side. Bake cake on centre rack until cake tester inserted in centre comes out clean, 4-1/2 to 5 hours. Let cool in pan on rack.

Remove cake from pan; peel off paper. Cut double-thickness square of cheesecloth large enough to wrap cake; soak in rum. Wrap around cake; wrap in plastic wrap then foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 3 months.)

Brush apricot jam over top and side of cake.On icing sugar–dusted surface, place marzipan on top of each other; roll out to 15-inch (38 cm) circle. Roll up around rolling pin; unroll over cake, letting marzipan drape down side. Smooth over top and side, pressing gently. Trim bottom. Let dry for 24 hours.

On icing sugar–dusted surface, roll out fondant to -1/2-inch (1 cm) thickness. Using cutters, cut out snowflakes; moisten backs with water and press onto cake. Decorate with dragees.

Nutritional Information Per serving: about

cal 199 pro 3g total fat 8g sat. fat 3g
carb 31g fibre 2g chol 28mg sodium 79mg

% RDI:

calcium 3 iron 9 vit A 6 vit C 8
folate 6
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