This fruitcake recipe was given to us by our very dear friend Alison Draper It has become a tradition that we look forward to every year. We usually make it the last week of November giving the flavors a chance to meld a bit before we enjoy it the week of Christmas and beyond.
- 2 days before baking mix the following together in a large non-reactive bowl, cover and refrigerate, stir once a day
- 15 oz seedless raisins
- 15 oz golden raisins
- 16 oz red and green candied cherries
- 1/4 cup chopped candy ginger
- 1 cup Dry Wild Blueberries
- 1 cup chopped pecans
- 1 cup slivered almonds
- 1/2 cup dry sherry
- 1/4 cup dark rum
On baking day butter 3 X 8 and 1/2-in loaf pans, line long sides and base with parchment paper, preheat oven to 350°. Sift together in a medium bowl
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 teaspoon ground nutmeg
In the bowl of your mixer with paddle attachment cream together until well blended
- 1 cup butter room temperature
- 1/2 cup firmly packed brown sugar
- 1/4 cup white sugar
- 2 tbsp honey
- 1/3 cup flour
- 1/4 tsp lemon extract
- 1/4 teaspoon almond extract
- 1/4 tsp vanilla extract
- 5 eggs: add one at a time and blend well after each addition.
Add sifted dry ingredients to the liquids and mix well. Stir the batter into the fruit mixture, making sure that it is well distributed. This takes some serious stirring. Divide the batter equally between the three pans and bake for 1 hour. Cover with foil if the tops start to darken
Let cool completely. Remove from pans
Combine two tablespoons sugar and two tablespoons water in a small saucepan, bring to a boil stirring until sugar dissolves. Remove from heat. Add 1/3 cup Grand Marnier and 2 tbsp dark rum. Let cool
Three pieces of cheese cloth to wrap each loaf, make large enough to wrap a couple times, soak each piece in the sugar mixture, wrap each cake. Poke the top of each cake with a toothpick and then sprinkle the remaining liquid on the wrapped cakes. Wrap and wax paper, place and plastic bags and store and refrigerator for 2 months. Take out after the first month and lightly sprinkle a little more dark rum on the cheesecloth covered cakes. The cakes slice best when cool.
- Category: Baking, Recipes
I made this and used gluten-free flour. It turned out great. Very tasty. ( I tasted it the very next morning ) it is in my refrigerator now ready to enjoy in a few weeks. A nice recipe, thanks.