Prep timearing the fruit, place everything into a large mixing bowl and add the dark rum. Cover the bowl and leave it at room temperature for at least 12 hours. For the best result, allow the fruit to soak for about 24 hours. This soaking time is important. It gives the dried fruit enough time to absorb the liquid and become plump and tender. It also allows the rum flavor to move into the fruit.
Ingredients
Duration
- Prep Time: 1 day
- Cook Time: 1 hour 30 minutes
- Additional Time: 30 minutes
- Total Time: 1 day 2 hours
- Yield: 2 (8 × 4-inch) loaf cakes
Soaked Fruit Mixture
- 1¼ cups (200g) dark raisins
- 1¼ cups (200g) golden raisins
- 2 cups (320g) mixed unsweetened dried fruit, chopped
- 1 cup (160g) dried unsweetened black figs, chopped
- 1 cup (160g) dried unsweetened tart cherries, chopped
- ¾ cup (120g) dried unsweetened prunes, chopped
- ¾ cup (6 oz; 180 mL) dark rum
Fruit Cake
- 1½ cups (180g) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 stick (4 oz; 115g) unsalted butter, softened
- ¾ cup (160g) packed light brown sugar
- 5 large eggs, room temperature
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- ½ cup (120 mL) freshly squeezed orange juice
- 1 Granny Smith apple, peeled and coarsely grated
- ¾ cup (90g) slivered almonds, or chopped pecans or walnuts
- 3 tablespoons (36g) finely diced crystallized ginger
- One batch soaked fruit mixture
- ⅔ cup (100g) chopped bittersweet chocolate or dark chocolate chips, optional
For Storage
- Medium sherry or triple sec, for soaking
Optional Glaze
- ¼ cup (72g) apricot preserves
- ¼ cup (60 mL) water
- Whole pecans, for decorating
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Instructions
- Soak the fruit: Put all the dried fruit into a large bowl. Pour in the dark rum and cover the bowl. Leave the fruit at room temperature for at least 12 hours, or preferably for 24 hours.
- Heat the oven: Preheat the oven to 300°F (150°C), placing the rack in the center. Prepare two 8 × 4-inch loaf pans. If using nonstick pans suitable for this recipe, they do not need to be greased or lined. For other pans, lightly grease them and line them with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- Cream butter and sugar: Beat the softened butter and brown sugar together on medium-high speed for about 3 minutes, until light and fluffy.
- Add the eggs: Add the eggs one at a time, mixing just until each egg is combined. The mixture may look slightly broken, which is fine.
- Add the flour: Turn the mixer to low and slowly add the flour mixture. Mix only until the flour is absorbed.
- Add the remaining ingredients: Take the bowl off the mixer. Add the lemon zest, orange zest, orange juice, grated apple, almonds, crystallized ginger, soaked dried fruit, and any remaining soaking liquid. Add the chocolate too if you are using it.
- Combine: Use a large spatula to mix everything together. Scrape the sides and bottom of the bowl to make sure all ingredients are evenly mixed. The batter will be very thick and full of fruit.
- Fill the pans: Divide the batter evenly between the two loaf pans. Use an offset spatula to smooth the tops.
- Bake: Put the loaf pans on the center rack, leaving several inches between them. Bake for 75 to 90 minutes, rotating the pans halfway through. The cakes are ready when the batter is set, the tops are golden brown, and the edges may begin to pull slightly away from the pans.
- Cool: Remove the cakes from the oven and place them on a rack. Let them cool completely before taking them out of the pans.
- Store and age: Once cool, remove the cakes from the pans and place them upright. Soak two large pieces of cheesecloth in medium sherry or triple sec. Squeeze out excess liquid so the cloth is damp rather than dripping. Wrap each cake tightly.
- Refrigerate: Cover the wrapped cakes with wax paper and foil, then place them in a large resealable bag. Store in the refrigerator for up to 6 to 8 weeks. For better flavor, let the cake rest for several days or about a week before serving. Re-soak the cheesecloth once a week.
- Make the optional glaze: Put the apricot preserves and water in a small saucepan. Bring to a light simmer and stir until the glaze becomes smooth, shiny, and thin. If it is too thin, cook it longer. If it becomes too thick, add about 1 teaspoon of water.
- Decorate: Brush the tops of the fruit cakes with the apricot glaze and add whole pecans if desired. Do not glaze the cake if you plan to continue wrapping and aging it.
- Serve: Cut the fruit cake with a serrated knife. Serve it plain or with a small amount of salted butter.
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