This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch loaf cakes and two 8-inch round cakes
Number Of Ingredients 22
Steps:
- At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
- When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
- In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
- In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
- In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
- Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
- Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.
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Rakib Mussabir
[email protected]This fruitcake is so moist and flavorful! The rum and port give it a really nice boozy flavor.
Salau Toheeb
[email protected]This fruitcake is the best! It's so moist and flavorful, and the rum and port give it a really nice boozy flavor.
Riyaz Ahmad
[email protected]I love this fruitcake! It's so moist and flavorful, and the rum and port give it a really nice boozy flavor.
Marta J
[email protected]This fruitcake is delicious! It's so moist and flavorful, and the rum and port give it a really nice boozy flavor.
Ivie Mute
[email protected]I made this fruitcake for my husband for his birthday and he loved it! He said it was the best fruitcake he's ever had.
Taqi abbas Taqi abbas
[email protected]This fruitcake is so moist and flavorful! I love the boozy flavor from the rum and port.
Shabna Nazari
[email protected]I've made this fruitcake several times and it always turns out great! It's a really easy recipe to follow and the results are always delicious.
Sohan Gazi
[email protected]This fruitcake is the best I've ever had! It's so moist and flavorful, and the rum and port give it a really nice boozy flavor.
MD ARMY
[email protected]I made this fruitcake for my family for Christmas and it was a hit! Everyone loved the moist texture and the boozy flavor.
Keeron Goberdan
[email protected]This fruitcake is so moist and flavorful! The rum and port give it a really nice boozy flavor, and the fruit is perfectly chewy. I will definitely be making this again!