A tradition with a modern twist!
The holiday season is about reconnecting with comforting and unifying traditions. And fruitcake is probably one of the greatest pleasures we rediscover during the holidays. While preparing this classic might seem long and tedious to many, this version will be a completely different story.
This rum, vanilla, and spice-infused cake is incredibly easy to make and doesn't require weeks and weeks of maceration. There's no need to baste it dozens of times either. It's perfect to eat straight from the oven. It also keeps for a very long time. Just allow 8 to 24 hours to rehydrate the fruit in the alcohol, and after that, the cake practically makes itself. Here's a fresh take on a classic that will instantly put you in the holiday spirit and inspire you to spoil your loved ones!
The ingredients
· 3 cups of mixed dried fruit (golden raisins, cranberries, peaches, apricots, apples)
· 1 1/2 cups of Sultana raisins
· 1 cup of currants
· 8 dates, pitted and chopped
· 1 cup of blanched almonds, either slivered or chopped
· 3/4 cup dark rum (or Acolytes vanilla spiced rum ) (+ 4 extra tbsp for sprinkling)
· 250g of softened unsalted butter
1 1/4 cups light brown sugar
· 4 eggs
· 335g of all-purpose flour, sifted
1/4 tsp baking soda
· 2 1/2 tsp of La pincée Pain d’épices (Limited Edition)
The procedure to follow...
In a bowl, combine the dried fruit (chopping larger pieces if necessary), chopped dates, and chopped almonds. Pour in the Acolytes vanilla-spiced rum and mix well. Cover the bowl with plastic wrap and let it macerate at room temperature, away from light, for at least 12 hours, but ideally 24 to 48 hours.
Preheat the oven to 275°F (140°C) at least 30 minutes before baking. Line two 10 x 20 cm (4 x 8 in) loaf pans, or one 20 cm square pan with enough parchment paper, leaving an overhang on all sides for easy removal. Set aside.
Using a mixer, beat the butter and brown sugar at medium speed for 8 minutes, until creamy and lighter in color. Add the eggs one at a time, mixing well after each addition. Set aside.
Transfer the macerated fruit to a large bowl. In another bowl, combine the flour, baking soda, and La pincée Pain d'épices . Gently add the flour mixture to the macerated fruit, stirring with a spoon until all the fruit is well coated. Then add the butter-sugar-egg mixture. Mix well until the batter is smooth and thick. Divide the batter in half and fill the molds evenly, smoothing the tops with a spatula. Place the molds on a small baking sheet and bake. Bake for 2 hours, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack and pour 2 tablespoons of rum over each cake while still warm. Let cool completely before unmolding. Makes 18 to 24 servings.
Note
The recipe can easily be halved, but ultimately, this cake is much easier to make when prepared in a larger quantity. One for you and one to give to your favorite friend!
The maceration time for the fruit can vary from 8 to 48 hours. Keep in mind that the longer they soak in the alcohol, the more flavorful the cake will be, as the fruit will have time to fully absorb the rum. Furthermore, regardless of the fruit you choose, it's important to maintain a ratio of 5 1/2 cups of fruit in addition to the dates and almonds.
Doubling the thickness of the parchment paper in the bottom of the pans prevents the cake from browning too much during baking. Because this cake bakes for a long time, it can become quite dark. If you don't want it to brown too much, you can place a piece of aluminum foil on top during the last few minutes of baking or when the desired color appears to have been achieved.
This cake is best eaten immediately, but can be made up to 4 weeks in advance. Store it tightly wrapped in a cool, dark place.
Many thanks to Jonathan Michaud @jm.cuisine.blog for the recipe!
Photos: François Maisonneuve & Jonathan Michaud
