Golden Brandy Nut-Free Fruitcake

Golden Brandy Nut-Free Fruitcake 150 Author: Canadian Living Credits: Golden Brandy Nut-Free Fruitcake 150

A look through past recipes revealed that we have never developed a nut-free fruitcake – so here it is. A jewel-like topping and variety of fruits ensures that no one will even notice that the nuts are missing.

  • Portion size 30 servings

Ingredients

  • 1 cup golden raisin
  • 1 cup dried fig trimmed and chopped
  • 1 cup coarsely chopped candied pineapple
  • 2/3 cups coarsely chopped dried pears
  • 1/2 cup coarsely chopped dried apricot
  • 1/2 cup candied citrus peel
  • 1/3 cup dried currants
  • 1/3 cup candied cherry halved
  • 1/2 cup brandy (approx)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup butter softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange rind
Topping:
  • 10 dried apricots halved
  • 8 dried figs trimmed and quartered
  • 8 candied cherries halved
  • 6 dried pears halved
  • 6 Pineapple rings halved
  • 1/4 cup apricot jam
  • 1 tablespoon brandy
  • 1 tablespoon water

Method

In large bowl, combine raisins, figs, pineapple, pears, apricots, citrus peel, currants, cherries and brandy; toss well. Cover and let stand for 24 hours, stirring occasionally.

Line 9-inch (2.5 L) springform pan with parchment paper. Wrap outside of pan with triple-thickness newspaper; tie with string. Set aside.

In bowl, whisk together flour, baking powder, cinnamon, ginger, salt and nutmeg; remove 1 cup (250 mL) and toss with fruit mixture.

In another large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla and orange rind. Stir in flour mixture just until incorporated. Stir in fruit mixture until combined. 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 for 4 to 4-1/2 hours or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; peel off paper. Let cool on rack.

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

Topping: In bowl, toss together dried apricots, figs and candied cherries. Arrange pears and pineapple alternately around outside edge of cake; heap fig mixture in centre.

In small saucepan, heat apricot jam with brandy over low heat until melted; brush over fruit. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional facts Per slice: about

  • Sodium 116 mg
  • Protein 3 g
  • Calories 273.0
  • Total fat 7 g
  • Cholesterol 35 mg
  • Saturated fat 4 g
  • Total carbohydrate 53 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Golden Brandy Nut-Free Fruitcake