TRADITIONAL FRUITCAKE For Printer Friendly Version CLICK HERE

Brown paper has been used for many years to line pans when baking fruitcakes to provide insulation to prevent this high fruit mixture from over-browning. However, brown paper bags are no longer recommended to line fruitcake pans or as a cover when roasting turkey or as a cooking pouch. Most brown bags are made from recycled materials, which should not come in contact with food. If you still wish to use brown paper as insulation, make the top layer, the one touching the batter, parchment paper. This recipe makes a medium fruitcake that ages well.

2 cups mixed candied fruit (500 mL)
1 cup dark raisins (250 mL)
1 cup golden raisins (250 mL)
1/2 cup dark rum (125 mL)
1/2 cup chopped blanched almonds (125 mL)
1/2 cup chopped pecans (125 mL)
1-1/4 cups all purpose flour, divided (300 mL)
1/3 cup butter, softened (75 mL)
1/2 cup packed brown sugar (125 mL)
1/4 cup granulated sugar (50 mL)
2 eggs
1 tsp vanilla (5 mL)
1/2 tsp almond extract (2 mL)
1/4 cup applesauce (50 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp each salt, cinnamon, allspice and mace (1 mL)
rum or brandy

In bowl, combine candied fruit and raisins. Add rum, stirring to coat fruit. Cover loosely and let stand overnight.

Next day, add nuts to fruit mixture and toss all with 1/4 cup (50 mL) flour. Set aside. Preheat oven to 275°F (140°C). Line a 9 X 5 inch (2 L) loaf pan with parchment paper.

In bowl of electric mixer, cream together butter and sugars until light. Beat in eggs, one at a time. Beat in vanilla, almond extract and applesauce.

In another bowl, combine remaining 1 cup (250 mL) flour, baking powder, salt, cinnamon, allspice and mace. Stir dry mixture into creamed mixture until smooth.

Add fruit-nut mixture and mix thoroughly. Spoon into prepared pan.

Place a pan of hot water on lower rack in oven. Place fruitcake on middle rack. Bake 2-1/4 hours or until cake is firm and tester inserted in centre comes out clean. Let cool in pan on wire rack for about 30 minutes. Remove cake from pan to cool completely on wire rack.

Wrap fruitcake in cheesecloth soaked with rum or brandy, then wrap in plastic wrap or foil and place in airtight tin. Store in a cool place at least one week before slicing. Periodically, unwrap and brush with rum or brandy. This cake will keep 6 to 8 weeks.

For smaller pans: 4-1/2" x 2-1/2" bake in 275°F (140°C) oven for 1-1/4 hrs.