If you're used to the store bought version, you're in for a real treat! Chef Kyla Eaglesham's version is moist, flavourful and just the thing to celebrate the holidays. This recipe makes a large batch, perfect for gift giving.
For Fruit2 cups each dried apricots, cranberries, cherries, pineapple, golden and dark raisins, or other dried chopped fruit to equal 12 cups
1/2 cup candied orange peel, chopped
1/2 cup candied ginger, chopped
1 cup dried figs, chopped
600 mL dark liqueur, such as rum, brandy, port, sherry, Cointreau
150 mL water
2 tsp bitters
1 tsp each ground cinnamon and fresh grated nutmeg
1/2 tsp each ground cloves, allspice, salt
For Cake2 cups softened butter
3 cups Demerara sugar
8 large eggs
3 cups all purpose flour
2 tbsp baking powder
2 tsp vanilla
To prepare the fruit
- Combine all ingredients in a large pot. Bring to a boil and gently simmer for 10 minutes. Remove from heat and transfer to a large bowl. Cover with plastic and let sit for 5 days. Stir once a day.
For the cake
- Combine butter and sugar and beat until light and fluffy.
- Add eggs slowly until well combined.
- Stir in flour and baking powder.
- Fold in fruit and liquid and vanilla with a wooden spoon.
- Spoon into buttered and lined loaf pans and level to surface.
- Cover with parchment paper and bake at 275 F for 2-3 hours depending on the size of the pans. (to test, insert skewer into centre of cake: it should come out clean and the cake will feel moist to the touch.
- Cool on racks and wrap with foil. Leave for 2 days before cutting and serving.
Yield: 8 small loaf pans