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RUM and spice FRUITCAKE Recipe

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Specially selected dried fruits and dark Rum maceration blends with a spice variety.
Smooth tasting butter companion with deep Demerara sugar for a special outcome.

For a detailed post...refer here:
http://www.foodessa.com/2014/12/rum-spice-fruitcake.html

Servings: 4 small loaf cakes
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Ingredients

  • . > Part-1 - FRUIT mix to macerate (do ahead):
  • . 6 cups worth of organic dried fruit: Suggestions: apricots, cranberries, dates, figs, maraschino cherries, prunes, raisins, etc...
  • . 1-1/4 cups aged dark Rum
  • . 1/2 cup water
  • . 1/4 tsp. sea salt
  • . 1/4 tsp. each: ground cloves, allspice
  • . 1/2 tsp. each: ground cinnamon, cardamom and fresh grated nutmeg
  • . > Part-1 - CAKE:
  • . 1 cup unsalted butter, softened
  • . 1 cup Demerara sugar (or dark brown sugar)
  • . 4 xLarge eggs
  • . 1 tsp. pure Vanilla extract
  • . 1-1/2 cups all purpose flour
  • . 1 Tbsp. baking powder
  • . 2 lemons or oranges, finely zested
  • . 2 cups roasted almonds, coarsely chopped
  • . 1 cup sliced almonds

Directions

  1. . > Part-1 - FRUIT mix (24 hour maceration): In a medium saucepan, add the chopped, dried fruit and pour the Rum and water over it. Bring it to a boil and immediately, lower the heat to gently simmer for 8 minutes. Afterwards, remove it from the heat and integrate all the spices. Transfer the mix into a deep bowl and cover with a plastic wrap, touching the surface. Macerate for about 24 hours.
  2. . > BAKING DAY: Pre-heat the oven to 275F. Position the rack in the center of the oven. Have a jumbo baking sheet ready to place the loaf pans. Prepare the 4 cake loaf pans, lightly oiled as well as lining them each with long, overlapping pieces of parchment paper on the length side. Note: Hold the paper on the edges with the aid of small binder clips..
  3. . > Part-2 - CAKE: In a large bowl, beat and cream the softened butter and sugar until very light and fluffy. Add one egg at a time and combine well before adding the vanilla. In three parts, add the sifted flour and baking powder and beat on LOW speed only until traces of flour disappear. Do not over beat. With a strong spatula, blend in the citrus zest as well as folding in the macerated dried fruit mix a little at the time. Last, fold in the nuts. Evenly, spoon and lightly level the very thick cake batter. Now, cover and touch the cakes with their parchment paper flaps. Place all four pans onto the baking sheet.
  4. . > BAKE for 2 hours, remove from the oven and let them rest for 15 minutes before removing and letting them cool on racks. Later, when cooled, wrap them up individually in aluminium foil and refrigerate. This cake is best to try after at least 2 days. The flavour will only improve with time and stores well for at least 1 month.
  5. . Happy baking from Claudia's kitchen heart...Foodessa.com
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Comments

  • ShaleeDP
    December 15, 2014
    Im not much of a rum drinker but it looks fine.

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