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Seven Day Fruitcake

Seven Day Fruitcake


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. 

Seven Day Fruitcake by Chef Kyla Eaglesham


For Fruit
2 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 Cake
2 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
  1. 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
  1. Combine butter and sugar and beat until light and fluffy.
  2. Add eggs slowly until well combined.
  3. Stir in flour and baking powder.
  4. Fold in fruit and liquid and vanilla with a wooden spoon.
  5. Spoon into buttered and lined loaf pans and level to surface.
  6. 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.
  7. Cool on racks and wrap with foil. Leave for 2 days before cutting and serving.

Yield: 8 small loaf pans


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