White fruitcake
0
- Prep Time15 mins
- Total Time2 hrs 15 mins
- Makes3 cakes, each 8 slices
iStock photo.
The rich taste of butter, dried fruit and nuts with almond flavouring will alter most people's idea of traditional fruitcake.
Ingredients
6 cups golden raisins
2 cups glacé pineapple wedges, about 450 g
2 cups cut, mixed citrus peel, or glacé red and green cherries, about 450 g
1 to 2 cups blanched slivered almonds, toasted and finely chopped
3 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
1 1/2 cups granulated sugar
7 eggs
1 tsp vanilla
1 tsp almond extract
1/2 cup 10% or 18% cream
3 to 4 tbsp brandy, rum or bourbon
Instructions
Preheat oven to 275F. Line three 9x5-in. loaf pans (or any baking pans that will hold a total of 18 cups of batter) with foil. To easily make a foil pan, smooth ample pieces of foil over the outside of pans, then drop the shaped foil into the pans. Coat with cooking spray or lightly grease.
In a very large bowl, stir raisins with pineapple, peel and almonds. Add 1/2 cup flour and toss until fruit is coated. In another bowl, use a fork to stir remaining 2-1/2 cups flour with baking powder and salt. In another large bowl, beat butter with sugar using an electric mixer on medium speed or a wooden spoon. When creamy, after about 3 minutes beating with mixer, add eggs, one at a time, beating well after each addition. Then, beat in vanilla and almond extract.
Beat in a third of flour mixture. As soon as it is mixed in, beat in half of the cream. Mix and repeat additions, ending with flour. Using a large rubber spatula, stir in fruit mixture, using a folding motion until evenly distributed. Spoon into prepared pans and smooth tops. Bake in centre of 275F oven until golden and a cake tester or skewer inserted into the centre of cake comes out almost clean, about 1-1/2 hours. Cake top should feel firm when lightly pressed. Cool in pans on rack. Turn out cakes and remove foil.
Saturate cheesecloth with brandy and wrap around cakes. Seal in plastic bags and refrigerate. Check after a week and re-soak cheesecloth if necessary. Cakes will keep well for months.
Nutrition (per serving)
Calories 240, Protein 3g, Carbohydrates 41.7g, Fat 7.9g.
Originally published in Chatelaine's November 2003 issue.