Apple Fruit Cake
In Britain, this dense fruit cake is a popular choice for celebrations. This may just be the best fruit cake you ever had
Prep Time: prep 25 mins, plus soaking
Cooking Time: cook 2 hrs 10 mins
Serves: makes 15 servings
- 2 1 / 2 cups raisins
- 2 cups pitted chopped prunes
- 2 cups candied cherries
- 2 cups peeled, cored, and finely chopped Golden Delicious apples
- 1 1 / 3 cups golden raisins
- 2 1 / 2 cups hard apple or pear cider
- 4 tsp pumpkin pie spice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 / 2 teaspoon salt
- 12 tbsp butter, at room temperature
- 3 / 4 cup packed dark brown sugar
- 3 large eggs, beaten
- 1 1 / 4 cups almond flour (almond meal)
For the decoration
- 8oz (240g) ready-to-roll fondant
- confectioner's sugar, for rolling
- 3 tbsp apricot preserves, warmed and strained
- The day before baking, bring all the fruit, cider, and spice to a simmer. Cover and simmer for 20 minutes, or until most of the liquid has been absorbed. Remove from the heat, cover, and let stand at least 12 hours at room temperature.
- Preheat the oven to 325°F (160°C) Lightly butter the cake pan and line the bottom and sides with parchment paper.
- Sift the flour, baking powder, and salt together. Cream the butter and sugar with an electric mixer about 3 minutes. Gradually beat in the eggs. Stir in the flour mixture and ground almonds, then the soaked fruit and its liquid. Spread the batter evenly in the pan.
- Bake for about 2 1/2 hours, or until a wooden skewer inserted into the center of the cake comes out clean. Transfer to a rack and cool for 15 mins. Invert and unmold the cake and remove the paper and let cool.
- Knead the fondant and roll into a 9in (23cm) square about 1/8in (3mm) thick. Brush the cake with the preserves. Place the fondant on the cake. Cut into pieces and serve.
- prep 25 mins, plus soaking; cook 2 hrs 10 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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