Backhouse Family Fruitcake
Martha Stewart Living
- Yield Makes one 8-inch cake
- 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
- Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.
- 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.
- 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.
- 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.
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