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.
- Portion size 60 servings
- Credits : Holiday Baking: 2006
MethodIn 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 facts Per serving: about
- Sodium 79 mg
- Protein 3 g
- Calories 199.0
- Total fat 8 g
- Cholesterol 28 mg
- Saturated fat 3 g
- Total carbohydrate 31 g
- Iron 9.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 8.0