Christmas Fruitcake Recipe

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Ingredients

Count

Nutrition

15043

Calories

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Ingredients:

Serving

2 cups mixed diced glaceed fruits
2 cups golden raisins
1 cup dark raisins
1 1/2 cups dried currants
1/2 cup halved glaceed red cherries plus additional for garnish
1/2 cup chopped glaceed angelica (available at specialty foods shops)plus additional for garnish
3/4 cup plus 1 tbsp dark rum
1 1/2 cups all-purpose flour
1/2 tsp double-acting baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
5 large eggs
1 cup blanched almonds, toasted lightly, cooled , and ground fine in an electric spiced grinder
1/2 cup chopped walnuts or pecans
1/2 cup apricot jam

Directions:

In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	15042.93 Kcal (62982 kJ)
Calories from fat	8620.33 Kcal
		% Daily Value*
Total Fat	957.81g	1474%
Cholesterol	1906.1mg	635%
Sodium	2012.21mg	84%
Potassium	14504.76mg	309%
Total Carbs	1299.94g	433%
Sugars	751.48g	3006%
Dietary Fiber	129.62g	518%
Protein	350.18g	700%
Vitamin C	44.6mg	74%
Vitamin A	4.5mg	151%
Iron	65.6mg	364%
Calcium	2089.5mg	209%

Amount Per 100 g
Calories	437.25 Kcal (1831 kJ)
Calories from fat	250.56 Kcal
		% Daily Value*
Total Fat	27.84g	1474%
Cholesterol	55.4mg	635%
Sodium	58.49mg	84%
Potassium	421.61mg	309%
Total Carbs	37.78g	433%
Sugars	21.84g	3006%
Dietary Fiber	3.77g	518%
Protein	10.18g	700%
Vitamin C	1.3mg	74%
Vitamin A	0.1mg	151%
Iron	1.9mg	364%
Calcium	60.7mg	209%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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