FRUITCAKE

Makes one 9” x 5” loaf

INGREDIENTS

87 g. (1/2 cup) dried figs, diced
80 g. (1/2 cup) golden raisins
80 g. (1/2 cup) dried cranberries
72 g. (1/2 cup) currants
40 g. (1/2 cup) dried apples, diced
125 mL. (1/2 cup) Apple & Cardamom Shrub
210 g. (1 ½ cups) all purpose flour
¾ tsp. baking powder
½ tsp. salt
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground allspice
½ tsp. freshly grated nutmeg
165 g. (1 ¼ cup) dark brown sugar
115 g .(1/2 c.) soft unsalted butter
Zest of 1 orange
2 eggs
2 Tbsp. dark rum
100 g. (1/2 cup) roast chestnuts, chopped
60 g. (1/2 cup) toasted pecans, chopped
80 mL. (1/3 cup) dark rum, plus more for soaking

PREPARATION

The day before you plan to bake the fruitcake, combine the dried fruit in a medium bowl with the shrub. Cover and let soak overnight.

The next day, preheat oven to 350F. Grease a 9” x 5” loaf pan and line with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt and spices.
Cream sugar, butter and orange zest until light and fluffy. Beat in eggs one at a time, followed by the rum. Stir in flour mixture until almost fully incorporated, then add soaked fruit mixture, chestnuts and pecans and fold in.

Transfer batter to prepared pan and bake for about 75 minutes, until a toothpick inserted in the middle comes out with just a few moist crumbs attached.
Remove from oven to a wire cooling rack and immediately pour 80 mL of rum overtop. Allow to cool completely in pan.

Enjoy immediately or, for enhanced flavor, wrap cake in rum-soaked cheesecloth followed by wax paper and aluminum foil. Store in a resealable bag in the fridge, feeding weekly with rum at first, then decreasing to monthly, for up to a year.