This is a far cry from the cake available at your local pharmacy. Haha!
You can let this cake age in your fridge for a while, tightly wrapped in a few layers of plastic wrap. You can also baste and coat it with alcohol a few times around before enjoying it. Therefore, this cake can be kept for up to a year in the fridge.
- Prep time30 mins
- Cook time3 hours 20 minutes
- Timeout2 nights
- FreezingFreezes well
Pour le mélange de fruits
- 3 cups of dried fruits, as preferred
- 1 cup of roasted nuts, as preferred
- 1 cup of water or alcohol, as preferred (Rhum, Cointreau, Cognac, Brandy, etc.)
- 1/4 cup of orange marmalade
Replacement optionsapricots jam
- 1/2 cup of butter
- 3/4 cup of brown sugar
- 1 tablespoon of ginger, grated
- 1 teaspoon of lemon zest
Replacement optionsorange zest
- 2 tablespoons of honey
- 2 eggs
- 1 1/4 cup of all-purpose flour
- 1 teaspoon of all spice
Replacement optionscinnamon, clove, nutmeg
- 1/2 teaspoon of baking powder
- A pinch of salt
- Combine all dry fruits and roasted nuts in a bowl. Add water (or alcohol) and marmalade then stir until well-combined. Refrigerate for a minimum of 24 hours allowing the dried fruits to soak up the water.
- Pour the fruit mix and its juice into a pot and bring to a boil, then simmer over low heat for 20 minutes, or until the fruits have absorbed all the liquid. Let cool completely.
- Preheat the oven to 300°F and place the rack at the centre of it. Grease a 6” springform (5” high) pan with butter and line it with parchment paper.
- Blend the butter and brown sugar along with the ginger and lemon zest on high speed in a standing mixer for 5 to 6 minutes, or until the mix whitens.
- Add the honey, and eggs one at a time, while whisking continuously. Whisk over medium speed for 2 to 3 minutes or until the mix is light & smooth.
- Add the remaining ingredients until well-combined then add the fruit mix.
- Pour into the mould and cook in the oven for 3 hours, or until the middle is firm. Let cool before removing from the pan.
- See tips and tricks for conservation technique.
Tips & tricks
- Baste every side of the cake with necessary alcohol quantity (appox. ¼ cup).
- Wrap the cake air-tight with many layers of plastic wrap and keep in the fridge.
- Repeat these steps for a week for the first 2 months then once a month until ready to serve.
*This fruitcake can also be done with water and kept for just as long, without any of the basting, when well wrapped in the refrigerator.