Linda's Fruitcake
Submitted by burkeb
Linda’s fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.
YIELD
1 cakePREP
30 minCOOK
3 hrsREADY
2 daysFruitcake done right is nothing like the brick that gets joked about every December. The trick is generous amounts of brandy at every stage, an overnight soak for the dried fruit, and a long slow bake at a low temperature.
Soaking the dates, citrus peel, raisins, currants, almonds, and cherries overnight in brandy is the foundation. The fruit plumps up, the flavors meld, and nothing tastes of tough dried hulls in the finished cake.
The crushed pineapple gets cooked down with sugar until jammy, then chilled overnight and folded into the batter. This is what keeps the cake moist for weeks without any frosting or glaze.
Coating the soaked fruit in a cup of the flour mixture before folding it in is key. Flour-dusted fruit stays suspended in the batter instead of sinking to the bottom.
Kitchen Tips
- Put a shallow pan of hot water on the oven’s bottom rack during baking. The steam keeps the outside from forming a hard crust before the center cooks through.
- Test for doneness with a cake tester or thin skewer. If even a crumb clings, give it another 15 minutes and check again.
- Wrap each cooled cake in brandy-soaked cheesecloth, then plastic, then foil. Re-moisten the cheesecloth every week or two for a month or more before serving.
- This cake tastes best aged at least three weeks. Day-of fruitcake is a different (and lesser) creature.
Variations
- Swap brandy for dark rum, bourbon, or orange juice for a non-alcoholic version.
- Replace strawberry jam with fig or apricot for a different fruit profile.
- Use pecans or walnuts in place of the almonds for a deeper, earthier cake.
Ingredients
Directions
In a large bowl, mix together dates, peel, raisins, currants, almonds and drained cherries(reserve liquid).
Stir in brandy or fruit juice.
Cover with plastic wrap and let stand at room temperature overnight.
In a saucepan, combine pineapple and two cups sugar.
Bring to a boil, reduce heat and simmer, uncovered, stirring frequently, 30 to 40 min., or until mixture thickens. There should be about 2½ cup of pineapple mixture.
Remove from heat, stir in reserved cherry liquid and jam.
Cover and refrigerate overnight.
Generously grease and line 6 9×5 inch loaf pans or three standard wedding cake pans, with waxed paper, aluminum foil or parchment.
Grease lining. In a bowl, combine flour, baking soda, cinnamon, salt, cloves and allspice. Add one cup of flour mixture to date mixture and toss to thoroughly coat fruits. In a large mixing bowl, cream butter and two cups sugar. Beat in eggs one at a time, blending well after each addition. Alternately stir small amounts of flour mixture and pineapple mixture into butter mixture. Mix fruit into batter well. Spoon batter into prepared pans. Place a large, shallow pan of water on bottom rack of oven. Fill half full with hot water and preheat oven to 275℉ (140℃). Place loaf pans on middle rack and bake 2½ to 2 hours or until a cake tester inserted in the centre comes out clean. Remove cakes from oven, cool 10 min. Remove from pans, peel off paper and cool. Wrap individually in cheesecloth soaked in additional brandy. Wrap in plastic wrap, then aluminum foil. Store in a cool place and moisten cheesecloth occasionally with brandy.
Comments
