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Backhouse Family Fruitcake

  • yield: Makes one 8-inch cake
Photography: Sang An

Ingredients

  • 1 1/2 sticks unsalted butter, plus more for pan
  • 4 ounces glaceed or dried apricot, chopped into 1/2-inch pieces (1/2 cup)
  • 4 ounces glaceed or dried pineapple, chopped into 1/2-inch pieces (1/2 cup)
  • 8 ounces dates, pitted, chopped (1 1/2 cups)
  • 4 ounces dried cherries (1/2 cup)
  • 4 ounces whole blanched almonds (3/4 cup)
  • 8 ounces Brazil nuts (1 1/2 cup)
  • 2/3 cup all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup light-brown sugar, firmly packed
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rum, plus more for dousing

Directions

  1. Step 1

    Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.

  2. Step 2

    Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.

  3. Step 3

    In two additions, add dry ingredients to butter. Scrape down bowl between additions. Fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if it colors too much.

  4. Step 4

    Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.

Source
Martha Stewart Living

Reviews (10)

  • 10 Dec, 2013

    I found out that have to bake 3 hours not 2 1/2 but i think it dependson the oven... Should i put it in dark place after wrapped?

  • 14 Oct, 2013

    I've never liked, and in fact have hated, every fruitcake I've tried, but when I saw this recipe when it originally appeared in MSL I could see it was different from every fruitcake I've encountered. I've turned many a fruitcake-hater into a lover with this recipe, and friends now ask me each Christmas when the fruitcakes will be ready. The weekly dousing in rum and 6+ weeks of aging really do make a difference. It's worth the effort, doubles for two cakes easily, and is incredibly festive.

  • 16 Nov, 2010

    How do you store the fruitcake after it's been wrapped in muslin

  • 10 Dec, 2008

    I don't think you cut the nuts - I haven't and they cut just fine when slicing the cake. Good luck :)

  • 1 Dec, 2008

    How small am I to cut the nuts? Can anyone help, please?

  • 16 Nov, 2008

    I made these last year on Christmas Eve and gave them out on Christmas day with a sprinkle of cinnamon on top and did not use any alcohol. Everyone loved them and one person said that it was actually "date nut" bread, not fruit cake. This year I decided to make them with the alcohol. I made 20 4 1/2 sized loaves and added 2 tablespoons of brandy to each after they'd cooled and I'd wrapped them in cheesecloth. In 6 weeks I'll give another update - hopefully they will turn out delicious!

  • 23 Jul, 2008

    Will too much butter cause the cake not able to hold the fruits when cutting of the cake? I tried to make using this recipe and I have a hard time to cut the cake because it is too soft. Any suggestion?

  • 25 May, 2008

    In reponse to those that have fought hard to maintain sobriety ( well done !!) Omit the alcohol and wrap your fruit cake in tin foil then a bath towel and let cool at room temperature. ( It can take 24 hours to cool like this !) However the cake will maintain its moisture be flavourpacked and the aroma heavenly !

  • 6 Dec, 2007

    Hi gwm2texan. I have a fruitcake recipe that requires soaking the fruit in freshly squeezed orange juice. Then, when the cake is done, quickly brush this reserved juice (which should be slightly sticky) on the cake surface. Hope ths helps...

  • 30 Nov, 2007

    We love fruitcake at our house. However, I have one problem with your fruitcake receipes. Due to my spouse, who has twenty years of sobriety, I cannot douse my fruitcake with rum after it is made. Can I use apple juice or some other type of fruitjuice, tea, or coffee? Or should I just wrap the cake in Saranwrap and let it age naturally?

    Your imput will be greatly appreciated

    John
    gwm2texan@yahoo.com