Prep 24 hrs
Cook 1 hr 30 mins
I can not take credit for this recipe. It is from a very talented chef and cooking instructor I know in Canada. She very graciously shared this recipe with me, and I absolutely love it. It's so mild tasting and so perfect with a cup of tea or hot cider in the winter.
- 1⁄2 lb golden raisins (or a mixture) or 1⁄2 lb thompson seedless grapes (or a mixture) or 1⁄2 lb muscat raisins (or a mixture)
- 1⁄2 lb candied lemon peel (or a mixture) or 1⁄2 lb candied orange peel (or a mixture) or 1⁄2 lb candied citron peel (or a mixture)
- 1⁄2 lb dried apricot
- 8 ounces apricot brandy or 8 ounces orange brandy
- 3⁄4 cup unsalted butter, room temp
- 1 cup sugar
- 1⁄2 cup heavy cream
- 4 eggs
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 tablespoon almond extract or 1 tablespoon bitter almond extract
- 1 teaspoon vanilla
- 1 cup whole almond, with skin coarsely chopped
- softened butter or vegetable oil cooking spray
- 1⁄2 cup light corn syrup
- Use a pair of scissors to chop the larger raisins and the apricots.
- Spraying the scissors with vegetable spray will prevent sticking.
- Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
- Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
- Before mixing, make sure all your ingredients are room temperature.
- Oven to 275 degrees F.
- Generously butter or spray with vegetable spray a 10" bundt pan.
- In a large mixing bowl, cream the butter and sugar until pale.
- Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
- It may appear curdled- that's okay.
- Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
- Add the almond and vanilla extracts and mix to combine.
- Toss the fruit and nuts with the remaining 1/4 cup of flour.
- Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
- Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
- Tap the pan on the counter to eliminate air bubbles in the batter.
- Place the cake in the center of the oven and bake for approximately 90 minutes.
- Use a skewer to test the thickest part of the cake.
- The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
- Remove the cake to a baking rack to cool.
- Cool just until warm, then brush the surface with the cornsyrup.
- Unmold the cake when completely cool.
- Brush with more apricot brandy, if desired.
- Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
- It is ready to eat in 24 hours.
- It may also be refrigerated and eaten within a few weeks.
For those of you who hate fruitcake, make this recipe and eat your words. I can honestly say I am not a huge fruitcake fan, but a slice every so often sounds good. Well, I found this recipe and I am hooked. This recipe is well written and the ingredients are redily available. I found making the recipe was very easy and fun. I did not use citron and chose to use more dried apricots and also some red and green cherries for extra color. I made three cakes. One large cake and a whole bunch of mini bundt cakes for gifts. I wrapped each mini- bundt in green saran wrap and tied with red curling ribbon. What a pretty gift it made. Thank you for posting petitfour!