Yield: one 8-cup bundt cake
“Back to Baking”, pp. 250
My dad is generally not a huge fan of desserts, but one thing he adores during the holiday season is fruitcake. He always receives the store-bought fruitcakes as a gift (the ones with the red and green cherries). I thought that this year I would make him a big fruitcake that he could enjoy endlessly. I am not an avid eater of fruitcake myself, but according to him this fruitcake is delicious and very tasty. Much better than the ones sold in stores, he claims. What I further like about this recipe is that it has many small steps but in the end, it is not so complicated. The hardest part, I think, is the 5-day waiting period before tasting it! I urge you to try this recipe if you or someone you know like fruitcakes.
- 3/4 cup pecan pieces
- 1/2 cup chopped pitted prunes
- 1/2 cup chopped dried figs
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/3 cup diced Candied Citrus Peel
- 3 oz. (85 g) bittersweet chocolate, chopped
- 1/3 cup amber rum (e.g. Bacardi Gold), plus extra for brushing cake
- 2 1/4 cups all-purpose flour, sifted
- 2 1/2 tablespoons baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons honey
- 1 cup milk
- 2 eggs, separated
- 1 teaspoon vanilla extract
- Stir the pecans, prunes, figs, dates, apricots, citrus peel and chocolate with the rum. Cover and let sit for one hour.
- Preheat the oven to 325°F and grease an 8-cup bundt pan.
- In a large bowl, sift the flour, baking powder, cloves and salt together. Add the fruit and rum mixture to the dry ingredients and mix well to combine.
- In a separate bowl, whisk together the sugar, honey, milk and egg yolks. Stir this into the fruit mixture.
- Using a hand or stand mixer, whip the egg whites until the hold a medium peak when the beaters are lifted. Fold this into the cake batter in two additions.
- Spread this mixture into the prepared bundt pan and bake for about an hour, until a toothpick inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, then turn it out to cool.
- While still warm, brush the surface of the cake with rum. Once completely cooled, brush the cake again with rum. Wrap and store the cake for 5 days before slicing.