In Britain, this dense fruit cake is a popular choice for celebrations.
Makes: 15 servings
Preparation: Time 25 min
Cooking Time: 2 min
Cooking Method: Baking
Cost: Moderate
Total Time: a day or more
Make Ahead Recipe: Yes
Kid Friendly: Yes
Occasion: Formal Dinner Party
Recipe Course: Dessert
Equipment: Electric Mixer
Meal: Dinner, Tea
Mood: Adventurous
Taste and Texture: Fruity, Rich, Sweet
Type of Dish: Cake
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Ingredients
Makes: 15 servings
Preparation: Time 25 min
Cooking Time: 2 min
Cooking Method: Baking
Cost: Moderate
Total Time: a day or more
Make Ahead Recipe: Yes
Kid Friendly: Yes
Occasion: Formal Dinner Party
Recipe Course: Dessert
Equipment: Electric Mixer
Meal: Dinner, Tea
Mood: Adventurous
Taste and Texture: Fruity, Rich, Sweet
Type of Dish: Cake
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Ingredients
- 2½ cups raisins
- 2 cups pitted chopped prunes
- 2 cups candied cherries
- 2 cups peeled, cored, and finely chopped Golden Delicious apples
- 1 1/3 cups golden raisins
- 2½ cups hard apple cider or pear cider
- 4 tsp pumpkin pie spice
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 12 tbsp butter, at room temperature
- ¾ cup packed dark brown sugar
- 3 large eggs, beaten
- 1¼ cups almond flour (almond meal)
- 8 oz (240g) ready-to-roll fondant
- Confectioners sugar, for rolling
- 3 tbsp apricot preserves, warmed and strained
- 9-in (23cm) square × 3-in (7.5cm) deep cake pan
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Instructions
- The day before baking, bring all the fruit, cider, and spice to a simmer. Cover and simmer for 20 minutes, or until most of the liquid has been absorbed. Remove from the heat, cover, and let stand at least 12 hours at room temperature.
- Preheat the oven to 325°F (160°C) Lightly butter the cake pan and line the bottom and sides with parchment paper.
- Sift the flour, baking powder, and salt together. Cream the butter and sugar with an electric mixer about 3 minutes. Gradually beat in the eggs. Stir in the flour mixture and ground almonds, then the soaked fruit and its liquid. Spread the batter evenly in the pan.
- Bake for about 2½ hours, or until a wooden skewer inserted into the center of the cake comes out clean. Transfer to a rack and cool for 15 mins. Invert and unmold the cake and remove the paper and let cool.
- Knead the fondant and roll into a 9in (23cm) square about 1/8 in (3mm) thick. Brush the cake with the preserves. Place the fondant on the cake. Cut into pieces and serve.
Notes
Prepare ahead: The fruit must soak for 12 hours.
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