Golden Brazil Nut Fruitcake

Golden Brazil Nut Fruitcake Author: Canadian Living Credits: Golden Brazil Nut Fruitcake

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

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 egg
  • 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