Fruitcake

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Recipe reference from dailydelicious

1700g ……………………….. Macerated Dried Fruit Mix, (I use Cognac)(I used rum)
500g …………………………. Chopped nuts (walnut or pecan is fine) ( I used cashew nuts:P)
288g …………………………. Eggs (about 5 and a half egg)
25g ……………………………. Trimoline (inverted sugar), or honey (I used honey)
2tsp …………………………… Vanilla extract
2.5g ……………………………. Salt
288g ………………………….. Unsalted butter
115g ……………………………. Granulated sugar
1tsp ……………………………. Lemon zest
260g ………………………….. Cake flour
36g …………………………….. Almond powder
200ml ………………………… Cognac, for soaking the cake (I used rum)

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Preheat the oven to 190°C.
Line 4 17x6x7cm loaf pans with baking paper. (I used an 8″ square pan)
Sift the flour and almond powder together.

Beat the butter until soft, add the sugar, trimoline and salt, beat until fluffy.
Add the egg, lemon zest and vanilla extract, beat to combine.

Put half of the flour mixture into the bowl, fold to combine.
Put the rest of the flour into the bowl with Macerated Dried Fruit Mix and chopped nuts, fold to combine.
Put the batter into the prepared pans.
Place in the oven and reduce the temperature to 180°C.
Bake for 60-70 minutes, or until the toothpick insert into the center come out with few dry crumbs.
Remove from the oven, use a toothpick to pick the top of the cake and pour the Cognac over the cake, let the cake cool completely before removing from the pans.
Warm the apricot jam, brush the cake with apricot jam and decorate with dried fruits, cover with plastic wrap.
Let the cake rest for at least 2 days before eating.

* if you are planing to store the cake for several weeks, months or years, you need to soak the cake with more liquor.
Let the cake cool, brush the cake with more liquor (about 40ml per each cake), cover it with liquor soaked cheesecloth, cover the cake with another layer of plastic wrap, and finally cover it tightly with aluminium foil. Every 3 months, open the aluminium foil, and plastic wrap and sprinkle 40ml over the cheesecloth before resealing it with plastic wrap and aluminium foil. Keep in the cool place.

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