FRESH LAY­ERED CHRIST­MAS FRUIT­CAKE WITH RUM IC­ING

Food & Drink - - FOOD TRENDS -

Don’t worry if you didn’t start fruit­cake-mak­ing in July. The so­lu­tion is to en­joy all those dried and can­died fruit flavours in a Dundee fruit­cake. It seemed fit­ting to use my Glaswe­gian Grandma Jarvie’s tra­di­tional bat­ter for this nos­tal­gia-dessert-themed recipe. It’s a cake that can be en­joyed any time of the year (and is ru­moured to be a favourite of the Queen). To make it cel­e­bra­tion-wor­thy I’ve frosted it with a rum-laced ic­ing. Eas­ily dec­o­rate it by leav­ing the cake sides ex­posed—it’s trendy and Grandma Jarvie would have ap­proved of the fuss-free tech­nique.

CAKE

3½ cups (875 mL) all-pur­pose flour

1 pkg (100 g) ground al­monds

2 tsp (10 mL) bak­ing pow­der

2 tsp (10 mL) freshly grated le­mon zest 1½ cups (375 mL) un­salted but­ter, soft­ened 1½ cups (375 mL) lightly packed brown su­gar 6 large eggs, prefer­ably at room tem­per­a­ture 3 to 6 tbsp (45 to 90 mL) milk

1 cup (250 mL) each dried cur­rants, raisins and chopped can­died cit­rus peel

½ cup (125 mL) chopped glacé or can­died fruit mix

1 pkg (100 g) sliv­ered al­monds

IC­ING

1 block (250 g) cream cheese, at room tem­per­a­ture

½ cup (125 mL) un­salted but­ter, at room tem­per­a­ture

1½ cups (375 mL) sifted ic­ing su­gar 2 tbsp (30 mL) dark rum

1 tsp (5 mL) rum ex­tract

GAR­NISH

Fresh fruit such as cur­rants or rasp­ber­ries and/or cin­na­mon sticks

Ic­ing su­gar

1 Pre­heat oven to 325°F (160°C). Grease three 8 or 9-inch (20 or 23-cm) cake pans.

2 Whisk flour with ground al­monds and bak­ing pow­der in a medium bowl. Whisk in le­mon zest.

3 Us­ing a stand or hand-held elec­tric mixer, cream but­ter and su­gar in a very large bowl. Then beat in eggs 1 at a time. Fold in flour mix­ture un­til al­most mixed. Beat in enough milk to loosen bat­ter, although it should still be thick. Beat just un­til mixed. Fold in cur­rants, raisins, can­died peel, glacé fruit and sliv­ered al­monds.

4 Spoon into pre­pared cake pans. Smooth tops as best you can. Bake in cen­tre of pre­heated oven un­til deep golden, about 55 min­utes. Re­move to racks. Let cool 10 min­utes. Turn onto racks and cool com­pletely.

5 Mean­while, pre­pare ic­ing. Us­ing an elec­tric mixer, beat cream cheese with but­ter in a large bowl over low un­til evenly mixed. Slowly add ic­ing su­gar un­til evenly mixed, scrap­ing down sides as needed. You may need to con­tinue beat­ing on medium speed un­til smooth. Beat in rum and rum ex­tract. Re­frig­er­ate to firm up a bit.

6 When cakes are com­pletely cool, set 1 cake on a cake plate or serv­ing dish. Dol­lop with just enough frost­ing to cover with a thin layer. Evenly spread to the edge. Con­tinue with re­main­ing cakes and frost­ing, spread­ing a thin layer around out­side of cake for “naked” cake look.

7 Re­frig­er­ate for at least an hour to set ic­ing. If mak­ing ahead, cake will keep well for at least a day or 2 in the fridge.

8 Dec­o­rate with fresh fruit and/or cin­na­mon sticks and dust with ic­ing su­gar. Slice just be­fore serv­ing. Makes 12 to 16 serv­ings

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.