Dark Rum Nut Fruitcake

Soaking the fruit and nuts overnight allows the cake's flavors to mingle. This cake tastes best if given a few weeks to mellow before it is topped with almond paste and iced.

Ingredients

  • 6 cups diced, mixed candied peel
  • 1 1/2 cups diced candied citron
  • 1 1/2 cups halved red candied cherries
  • 1 1/2 cups halved green candied cherries
  • 4 cups currants
  • 6 cups seedless dark raisins
  • 2 cups blanched slivered almonds
  • 2 cups coarsely chopped walnuts
  • 1 cup dark rum
  • 1/2 cup all-purpose flour
  • 2 cups butter
  • 2 1/2 cups lightly packed brown sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves

Instructions

  1. In large bowl, combine candied fruit, currants, raisins and nuts.
  2. Pour rum over mixture; stir to combine. Cover; let sit overnight.
  3. Prepare four 9 x 5-inch loaf pans as desired by buttering and lining them with buttered parchment paper.
  4. Drain any liquid from fruit/nut mixture, reserving liquid. Add 1/2 cup flour to mixture; stir to coat.
  5. In separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and beat until light and fluffy.
  6. Add eggs, one at a time, beating thoroughly after each addition.
  7. Add vanilla and reserved liquid from fruit.
  8. In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to creamed mixture, stirring just to blend.
  9. Stir in floured fruit and nut mixture.
  10. Turn mixture into prepared pans.
  11. Bake for 3 to 3 1/2 hours in preheated 250 degree F oven or until a tester inserted in middle of each cake comes out clean.
  12. Cool for 30 minutes in pans, then turn out on to racks.
  13. Carefully remove paper and cool completely.

Yield: four 9 x 5-inch cakes

Posted by Cookin'Mom at Recipe Goldmine 12/11/2001 7:38 am.

Source: The Toronto Star Newspaper