American fruitcake with rum
A rich dried-fruit, candied-cherry and walnut cake flavoured with rum and spices.
Active time35 min
Cooking2 h 30 min
Total41 hResting : 38 h
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Ingredients
- 170 g candied cherries
- 64 g crystallised ginger
- 0.5 g ground allspice
- 237 g unsalted butter
- 200 g fresh whole eggs, net weight without shells
- 128 g dried apricots
- 213 g dried pineapple
- 3 g ground cinnamon
- 227 g walnut kernels
- 223 g pitted dates
- 360 g plain wheat flour
- 113 g apple juice
- 4 g baking powder
- 0.5 g ground nutmeg
- 255 g raisins
- 200 g amber rum
- 6 g fine salt
- 85 g golden syrup
- 425 g soft brown sugar
Preparation
Dice the pineapple, apricots and ginger and chop the dates. Combine pineapple, raisins, apricots, dates, cherries and ginger in a non-reactive bowl. Add 170 g rum, mix and cover. Soak for 12 hours, retaining all liquid for the batter.
170 g candied cherries64 g crystallised ginger128 g dried apricots213 g dried pineapple223 g pitted dates255 g raisins200 g amber rum- non-reactive bowl
- cover
- knife
Let the butter for the batter soften. Toast the walnuts in a dry pan until lightly coloured, cool and chop them. Heat a conventional oven to 150 °C. Beat 227 g soft butter with the brown sugar, salt, spices and baking powder. Break, beat and weigh the eggs without shells, then add gradually. Mix in the flour and syrup, followed by the apple juice. Fold in the fruit with all its soaking liquid and the ready-toasted walnuts.
0.5 g ground allspice237 g unsalted butter200 g fresh whole eggs, net weight without shells3 g ground cinnamon227 g walnut kernels360 g plain wheat flour113 g apple juice4 g baking powder0.5 g ground nutmeg6 g fine salt85 g golden syrup425 g soft brown sugar- oven
- bowl
- mixer
- spatula
- frying pan
- knife
Grease the tins with the reserved 10 g butter and line with baking paper. For the reference quantity use two 23 × 13 cm loaf tins, about 75 % full. Bake for about 135 min. A skewer in the centre should show no raw batter.
- loaf tins
- baking paper
- oven
- skewer
Brush the warm cakes with the remaining 30 g rum. Cool completely on a rack, about 2 hours. Wrap airtight and leave for 1 day in a cool place. Cut into thin slices.
- pastry brush
- rack
- food wrap
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration