📝 About This Recipe
This isn't the punchline of a holiday joke; it is a sophisticated, deeply aromatic masterpiece that bridges the gap between a rich spice cake and a confit of preserved fruits. Macerated in dark rum and brandy, the medley of sun-dried fruits and toasted pecans creates a dense, moist crumb that improves with age. It is a labor of love that rewards the patient baker with a complex tapestry of warm spices, citrus zest, and buttery richness.
🥗 Ingredients
The Fruit Maceration
- 1 1/2 cups Dark Raisins (seedless)
- 1 cup Golden Raisins (Sultanas)
- 1 cup Dried Cherries (tart or sweet)
- 1/2 cup Candied Orange Peel (finely diced)
- 1/2 cup Dried Apricots (chopped into bite-sized pieces)
- 1/2 cup Dark Rum or Brandy (plus extra for feeding)
- 1/4 cup Orange Juice (freshly squeezed)
The Cake Batter
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Dark Brown Sugar (packed)
- 4 Large Eggs (at room temperature)
- 2 cups All-Purpose Flour (sifted)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Baking Powder
- 2 tablespoons Molasses (unsulphured)
Texture and Crunch
- 1 cup Pecans or Walnuts (toasted and roughly chopped)
👨🍳 Instructions
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1
At least 24 hours before baking, combine all the dried fruits in a large glass bowl. Pour the rum (or brandy) and orange juice over the fruit, toss well, cover tightly, and let macerate at room temperature, stirring occasionally.
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2
Preheat your oven to 300°F (150°C). This low and slow temperature is crucial to prevent the high sugar content from scorching.
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3
Prepare a 9-inch springform pan or a large loaf pan by greasing it generously with butter, then lining the bottom and sides with parchment paper. Grease the parchment paper as well.
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4
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder until well combined.
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5
In a large stand mixer fitted with the paddle attachment, cream the softened butter and dark brown sugar on medium-high speed until light, fluffy, and pale (about 3-5 minutes).
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6
Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, add a tablespoon of the flour mixture to bring it back together.
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7
Mix in the molasses until fully incorporated, which will give the cake its signature deep mahogany color.
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8
Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the white streaks disappear. Do not overmix.
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9
Using a large rubber spatula, gently fold in the soaked fruit (including any liquid left in the bowl) and the toasted nuts until evenly distributed.
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10
Scrape the thick batter into the prepared pan and smooth the top with the back of a spoon.
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11
Bake in the center of the oven for 2 hours to 2 hours 30 minutes. Check at the 2-hour mark; a skewer inserted into the center should come out clean or with just a few moist crumbs.
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12
Remove from the oven and, while still hot, poke several holes in the top with a toothpick and drizzle with 2 tablespoons of extra rum or brandy.
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13
Allow the cake to cool completely in the pan on a wire rack before removing.
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14
Once cool, wrap the cake tightly in cheesecloth soaked in brandy, then in plastic wrap and foil. Store in a cool, dark place for at least a week to allow the flavors to mature.
💡 Chef's Tips
For the best flavor, 'feed' your cake once a week by unwrapping it and brushing the surface with 1-2 tablespoons of booze. Avoid 'fruitcake mix' from the grocery store; use high-quality individual dried fruits for a vastly superior taste. If the top of the cake is browning too quickly, tent it loosely with aluminum foil after 90 minutes. Always toast your nuts before adding them to the batter to ensure they stay crunchy and fragrant. Ensure your eggs and butter are truly at room temperature to create a stable emulsion in the batter.
🍽️ Serving Suggestions
Serve in thin, elegant slices accompanied by a sharp wedge of aged white cheddar cheese. Pair with a glass of tawny port or a smoky Earl Grey tea to complement the spices. A dollop of lightly sweetened brandy butter or thick crème fraîche balances the cake's density. Lightly toast a slice and serve it with a smear of salted butter for a decadent breakfast. Arrange on a platter with fresh figs and grapes for a beautiful holiday centerpiece.