Fruitcake (Christmas Cake)
Prep Time:20 minutes Prepare dinner Time:3 hours Whole Time:3 hours 20 minutes Servings: 40
A conventional (alcohol free) fruitcake, aka Christmas cake!
elements
- 2 1/2 cups (1 1/2 kilos) raisins
- 1 1/2 cups (1/2 kilos) dates, coarsely chopped
- 2/3 cup (1/2 pound) pink candied (glace) cherries, coarsely chopped
- 1/3 cup (1/4 pound) inexperienced candied (glace) cherries, coarsely chopped
- 1/2 cup (1/4 pound) candied pineapple (yellow and/or pink, inexperienced), coarsely chopped
- 1/2 cup (1/4 pound) citron peel, coarsely chopped
- 1/2 orange (2 tablespoons orange juice + 1 teaspoon orange zest)
- 1/2 lemon (1 tablespoon lemon juice + 1 teaspoon lemon zest)
- 3/4 cups (1/4 pound) walnuts, coarsely chopped
- 3/4 cups (1/4 pound) almonds, coarsely chopped
- 2 cups all-purpose flour (gluten-free for gluten-free)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mace (or nutmeg)
- 1/2 teaspoon cloves
- 1 cup (1/2 pound or 2 sticks) butter
- 2 1/4 cups (1/2 pound) brown sugar
- 6 eggs*
instructions
- Combine the raisins, dates, pink cherries, inexperienced cherries, candied pineapple, citron peel, orange juice, zest, lemon juice, and zest and let sit, lined, for half-hour to in a single day. (This helps soften the fruit.)
- Combine the walnuts, almonds, and 1/4 cup of the flour, earlier than mixing into the fruit combination.
- Combine the remaining flour with the salt, cinnamon, allspice, nutmeg, mace, and cloves.
- Combine butter and brown sugar earlier than mixing within the eggs.
- Combine the flour combination into the butter and egg combination earlier than mixing within the fruit combination.
- Pour into parchment lined baking pan(s) and bake in a preheated 250F/130C oven till a knife pushed into the middle comes out clear, about 3 hours. Place a pan with some water on the shelf beneath the cake within the oven because it bakes.
- Let the cake cool fully earlier than wrapping it in foil, sealing in a ziplock bag, and let sit in a cool darkish place for 4-6 weeks earlier than having fun with or transferring to the fridge or freezer for longer storage.
Notice: *This recipe simply doubles or halves. When you double the recipe use 10 eggs as a substitute of 12.
Choice: Change the orange juice and lemon juice with brandy for a boozy model.
Choice: Wrap the fruitcake in cheesecloth and frivolously spray with brandy as soon as every week because it ages.
