Fruit cake, a favorite during the holiday season. Lovely served with coffee, tea or hot cocoa at a festive Christmas party or for other seasonal holiday parties.
Also makes a cheerful gift for friends and family during this season of giving. Remember, just a small piece goes a long way (the cake is quite rich), so slice into about 1/4-inch pieces.
SERVING: Makes 1 (9 x 5-inch) loaf cake, approximately 12 servings.
- 2 tbsp. (1/4 stick/1 oz./28g) unsalted butter, melted
- 3 cups walnut halves
- 8 oz. candied or glacé cherries (green or red or combination of both)
- 8 oz. chopped dates
- 4 oz. candied pineapple
- 3/4 cup sifted all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, lightly beaten
- 3 tbsp. dark rum or rum extract
- 1 tbsp. freshly grated orange peel (optional)
- 1 tsp. vanilla extract
- Position a rack in the lower third of oven and preheat oven to 300 degrees F/150 degrees C.
- Brush a 9 x 5-inch loaf pan with the melted butter and line with parchment paper.
- Combine walnuts and fruit in a large bowl; set aside.
- Combine flour, sugar, baking powder and salt in medium bowl.
- Sift over walnut mixture; toss gently until walnut mixture is well coated.
- Blend in eggs, rum, orange peel (optional) and vanilla.
- Spread in prepared pan.
- Bake in preheated oven for 1 hour and 45 minutes or until golden brown.
- Let cool in pan on wire rack for 10 minutes.
- Tap the pan gently on a work surface to loosen the fruitcake.
- Invert the pan onto the rack and lift off the pan.
- Peel off the parchment paper and let the fruitcake cool completely on the rack.
- Wrap the fruitcake in plastic wrap and aluminum foil, then refrigerate for at least 1 day or up to 2 months.
Source and picture DianaDesserts