Golden Brazil Nut Fruitcake
This recipe makes 60 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||3 g|
- Portion size: 60
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.
- 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
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.
Source : Holiday Baking: 2006