Golden Brazil Nut Fruitcake

Golden Brazil Nut Fruitcake Image by: Golden Brazil Nut Fruitcake Author: Canadian Living

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

Ingredients

  • 2 cups candied mixed peel
  • 1 1/2 cup coarsely chopped dried apricot
  • 1 1/2 cup coarsely chopped dried pear
  • 1 1/2 cup coarsely chopped candied pineapple
  • 1/4 cup chopped crystallized ginger
  • 1/2 cup amber rum
  • 1/2 cup brandy
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon ground mace
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • 1/4 cup liquid honey
  • 1 teaspoon vanilla
  • 6 eggs
  • 1 1/2 cup 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

Method

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 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

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Golden Brazil Nut Fruitcake

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