Golden Brazil Nut Fruitcake
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This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 199 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 31 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 79 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 6 |
| vit C | 8 |
| folate | 6 |
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.
Ingredients
- 2 cups candied mixed peel
- 1-1/2 cups coarsely chopped dried apricots
- 1-1/2 cups coarsely chopped dried pears
- 1-1/2 cups coarsely chopped candied pineapple
- 1/4 cup chopped crystallized ginger
- 1/2 cup amber rum or brandy
- 2-1/4 cups all-purpose flour
- 1-1/2 tsp ground mace
- 1 tsp cinnamon
- 1 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/4 cup liquid honey
- 1 tsp vanilla
- 6 eggs
- 1-1/2 cups coarsely chopped Brazil nuts
- 1/4 cup apricot jam, melted and strained
- 2 pkg (each 200 g) marzipan
- 8 oz fondant
- 1/2 cup pearl dragees
Preparation
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.
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.
Source : Holiday Baking: 2006
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