Fruit Cake Recipe

Name: Fruit Cake Recipe
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 20
Cuisine: Québécoise
Ingredients: 1 ½ cups (375 ml) pitted Medjool dates, chopped; ¾ cup (185 ml) golden raisins; ¾ cup (185 ml) dried cranberries; ¾ cup (185 ml) dried apricots, chopped; 1 cup (250 ml) candied orange peel, finely diced; ½ cup (125 ml) dark rum; ⅓ cup (80 ml) orange juice, warmed; 1 ⅔ cups (410 ml) all-purpose flour; 1 tsp (5 ml) baking powder; 1 ½ tsp (7 ml) ground cinnamon; 1 tsp (5 ml) ground ginger; ¼ tsp (1 ml) ground cloves; ¼ tsp (1 ml) ground nutmeg; ¾ tsp (4 ml) salt; ½ cup (125 ml) unsalted butter, softened; ½ cup (125 ml) packed dark brown sugar; 2 tbsp (30 ml) molasses; 2 tbsp (30 ml) maple syrup; 4 large eggs, at room temperature; Zest of 1 orange; ½ cup (125 ml) unsweetened applesauce; ¼ cup (60 ml) dark rum; 2 tbsp (30 ml) maple syrup

Preparation 30 min
Cooking 1 h 25 min
Servings 20
Freezing Absolutely

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Soaked fruit

1 ½ cups (375 ml) pitted Medjool dates, chopped
¾ cup (185 ml) golden raisins
¾ cup (185 ml) dried cranberries
¾ cup (185 ml) dried apricots, chopped
1 cup (250 ml) candied orange peel, finely diced
½ cup (125 ml) dark rum
⅓ cup (80 ml) orange juice, warmed

Batter

1 ⅔ cups (410 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 ½ tsp (7 ml) ground cinnamon
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground nutmeg
¾ tsp (4 ml) salt
½ cup (125 ml) unsalted butter, softened
½ cup (125 ml) packed dark brown sugar
2 tbsp (30 ml) molasses
2 tbsp (30 ml) maple syrup
4 large eggs, at room temperature
Zest of 1 orange
½ cup (125 ml) unsweetened applesauce

Finishing

¼ cup (60 ml) dark rum
2 tbsp (30 ml) maple syrup

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Preparation

The day before, combine the dates, raisins, cranberries, apricots and orange peel in a large bowl. Pour in the rum and warm orange juice. Cover and let soak on the counter for 12 hours, stirring once or twice.
Preheat the oven to 300°F (150°C), with the rack in the center. Grease 2 loaf pans of 8 x 4 inches (20 x 10 cm) and line with parchment paper.
In a bowl, mix the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt.
In a large bowl, beat the butter, brown sugar, molasses and maple syrup for 3 minutes. Add the eggs one at a time, then the zest. The mixture may look separated, that’s normal.
Mix in the dry ingredients on low speed, then the applesauce.
With a spatula, add the soaked fruit with its liquid. Mix until everything is evenly distributed.
Divide between the pans, pack it down well and smooth the top.
Bake for 75 to 85 minutes, rotating the pans halfway through, until a toothpick comes out almost clean when poked beside the fruit. Let cool slightly in the pans.
Unmold. Mix the rum and maple syrup, then brush generously over both loaves while still warm. Serve.