This medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.
- Portion size 84 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn very large glass bowl, combine cherries, mixed peel, dark and golden raisins, currants and 3/4 cup (175 mL) of the brandy. Cover and let stand, stirring occasionally, for 2 hours or overnight.
In bowl, toss together almonds, pecans and 1/2 cup (125 mL) of the flour. Toss with fruit mixture.
In large bowl or stand mixer, beat butter with granulated sugar until light. Beat in brown sugar until light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla and almond extract.
In separate bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, mace, baking soda, salt, allspice and cloves; stir into butter mixture until combined. Scrape over fruit mixture; mix well.
Scrape batter into 13- x 9- inch (3.5 L) parchment paper–lined metal cake pan; smooth top.
Set shallow pan on bottom rack of 300°F (150°C) oven; pour in enough water to come halfway up sides of pan. Bake cake on centre rack of oven for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in centre comes out clean, 1 to 1-1/2 hours. Let cool in pan on rack.
Remove cake from pan; peel off paper. Soak double-thickness 32- x 16-inch (80 x 40 cm) piece of cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 1 month or for up to 3 months. Cut crosswise into 6 bars. Cut bars into 14 slices each.
Nutritional facts Per piece: about
- Sodium 44 mg
- Protein 2 g
- Calories 130.0
- Total fat 3 g
- Potassium 129 mg
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
- Iron 5.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0