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“Festive Holiday Fruitcake with Candied Citrus and Spiced Rum Glaze”
Ingredients:
For the fruit mix:
- 1 cup raisins
- 1 cup dried cherries
- 1/2 cup dried cranberries
- 1/2 cup dried currants
- 1/2 cup chopped candied citron
- 1/4 cup chopped candied orange peel
- 1/4 cup dark rum or brandy
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup molasses
- Zest of 1 orange
For glazing:
- 1/2 cup apricot jam or honey
- 2 tablespoons water
Instructions:
Preparing the fruit mix:
- In a large bowl, combine all dried fruits and candied peels. Pour rum or brandy over the mixture, stir well, and let it soak overnight, covered.
Making the cake:
- Preheat your oven to 160°C (325°F). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in molasses and orange zest.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the rum-soaked fruit mixture.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Glazing the cake:
- Heat the apricot jam with water in a small saucepan over low heat until melted. Strain to remove any solid pieces.
- Brush the warm glaze over the hot cake, allowing it to soak in. Repeat a few times as the cake cools.
Serving:
- Let the cake cool completely in the pan before turning it out onto a serving plate. Decorate with additional candied fruits if desired.
This fruitcake is perfect for holiday celebrations, offering a rich and moist texture with vibrant flavors from various fruits and spices. Enjoy the festive season with this delightful treat!
