For a nostalgic holiday throwback, add this boozy fruitcake to your must-bake list. It’s a super make-ahead dessert.
- Prep time 40 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup of the rum; cover and let stand for 24 hours, stirring occasionally.
In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt; toss 1/2 cup into currant mixture. In separate bowl, beat together butter, brown sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture in 1 addition just until combined. Stir in currant mixture and walnuts. Scrape into 13- x 9-inch (3.5 L) double-thickness parchment paper–lined cake pan, smoothing top.
Set shallow pan on bottom rack of 300°F oven; pour in enough water to come halfway up sides. Bake cake on centre rack for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in centre comes out clean but a little sticky, 45 to 60 minutes. Let cool completely in pan.
Remove cake from pan; peel off parchment paper. Soak double-thickness 16-inch square of cheesecloth in remaining rum; wrap around cake. Wrap in plastic wrap and overwrap in foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 3 months.) Cut crosswise into 6 bars.
Makes 6 cakes, each 14 slices.
Nutritional facts Per slice: about
- Sodium 40 mg
- Protein 1 g
- Calories 113.0
- Total fat 3 g
- Cholesterol 16 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 7.0
