Dried Fruit, Nut & Spice Cake with Rum

Dried Fruit, Nut & Spice Cake with Rum

Recipe from the Thermador Taste of America Cookbook


Jennifer wanted to impress her British boyfriend, for whom fruitcake is a traditional treat, but she couldn’t bear the standard leaden loaf filled with candied fruit. So she decided to create a cake more suited to American tastes, one that was much lighter and infused with many different spices. The result is a creation that impresses Rhode Islanders as much as it does those on the other side of “the pond.” There’s nothing quite like this spicy, fruity, rummy cake with a cup of hot tea to warm up a cold New England day.

Submitted by:
Jennifer Luxmoore


Makes 2 loaves


Fruit
1⅓ cups raisins (about 6 ounces)
1 cup (scant) coarsely chopped dried apple
slices (about 3 ounces)
¾ cup dried tart cherries (about 3½ ounces)
⅔ cup dried cranberries (about 3 ounces)
⅔ cup diced dried pears (about 3 ounces)
⅔ cup diced dried apricots (about 3 ounces)
½ cup sugar
⅓ cup dark rum
1½ cups (about) boiling water


Cake
Butter for pans
Flour for pans
1 cup all purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground mace
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon baking soda
1¼ cups sugar
½ cup (1 stick) unsalted butter
2 large eggs
1 tablespoon dark rum
¾ cup chopped pecans (about 3 ounces)
¾ cup chopped walnuts (about 3 ounces)
Powdered sugar


For fruit: Combine all fruit in large bowl. Add sugar
and stir to coat fruit well. Blend in rum. Add enough
boiling water to almost cover fruit. Let stand at room
temperature until fruit is plump, at least 2 hours or
overnight.


For cake: Preheat oven to 300°F. Butter and flour
two 8x41/2x23/4-inch loaf pans. Combine 1 cup flour,
all spices, and baking soda in bowl. Using heavy-duty
mixer or electric mixer, cream sugar and butter in
another bowl. Add eggs and rum and blend well.
Add flour mixture and beat until smooth. Add
undrained fruit and nuts to batter and mix well with
wooden spoon. Pour batter into prepared pans. Bake
until toothpick inserted into center comes out clean,
about 13/4 hours. Cool in pans on rack. (Can be
prepared up to 1 month ahead. Wrap in plastic and
store in cool dry place.) Dust cake with powdered
sugar before serving.


Serve with coffee, tea, milk, hot chocolate, or juice.