BACKHOUSE FAMILY FRUITCAKE

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Backhouse Family Fruitcake image

Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.

Provided by @MakeItYours

Number Of Ingredients 15

1 1/2 sticks unsalted butter, plus more for pan
4 ounces glaceed or dried apricot, chopped into 1/2-inch pieces (1/2 cup)
4 ounces glaceed or dried pineapple, chopped into 1/2-inch pieces (1/2 cup)
8 ounces dates, pitted, chopped (1 1/2 cups)
4 ounces dried cherries (1/2 cup)
4 ounces whole blanched almonds (3/4 cup)
8 ounces Brazil nuts (1 1/2 cup)
2/3 cup all-purpose flour
1/2 cup cake flour, (not self-rising)
1/2 teaspoon baking powder
Pinch of salt
1 cup light-brown sugar, firmly packed
3 eggs
1 teaspoon pure vanilla extract
2 tablespoons rum, plus more for dousing

Steps:

  • Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.
  • Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.
  • 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 it colors too much.
  • Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.

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