BACKHOUSE FAMILY FRUITCAKE

BACKHOUSE FAMILY FRUITCAKE image

Yield 1 eight-inch cake

Number Of Ingredients 11

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1 1/2 sticks unsalted butter
20 oz. (2 1/2 cups) dried fruits, such as apricots, cherries, dates, figs, apples, cranberries
12 oz. toasted nuts, such as almonds, walnuts, pecans, Brazil, macadamia
2/3 cup all-purpose flour
1/2 cup cake flour (not self-rising)
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1 cup light brown sugar
3 eggs
1 tsp. vanilla extract
2 tbsp. rum, plus more for dousing

Steps:

Heat oven to 300 F. Butter an 8-inch springform pan and line bottom and sides with parchment. Brush parchment with butter. Soften dried fruit in hot water, if necessary, so that they are moist and plump. Drain and combine with nuts; set aside. Sift together flours, baking powder, cinnamon, and a generous pinch of salt. Cream butter and brown sugar until fluffy. Reduce speed on mixer and add eggs one at a time, mixing well between each addition. Add vanilla and rum; mix to incorporate. In two additions, add dry ingredients to butter. Scrape down bowl between additions. fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if top becomes too browned. Cool cake on a wire rack. Remove from pan and discard parchment. Wrap in cheesecloth. Douse with 1/4 cup rum. Store in a cool, dry place and douse with 1/4 cup rum weekly for at least 1 month before serving.