Vienna Home Bakery Fruitcake
Recipe By: Gay Couillard
sent in by David Aplin
as seen in the Toronto Star Newspaper
- 3 cups sultanas, washed, finely chopped
- 3 cups Thompson raisins, washed, finely chopped
- 3 cups currants, washed
- 1 1/2 cups pitted prunes, chopped
- 1 1/2 cups pitted dried dates, chopped (heat briefly in microwave to soften)
- Juice and zest of 2 oranges
- Juice and zest of 1 lemon
- 1 cup damson plum jam
- 1/2 cup plum brandy (slivovitz)
- 3 1/2 cups walnut halves (optional)
- Soak all fruit in brandy 2 days before manufacturing the cake
- 1 1/2 tsp each: Fine sea salt, baking powder, ground allspice
- 20g salt
- 2g baking powder
- 2 1/2 tsp each: ground cinnamon, ground mace, ground cloves
- 8 1/4 cups sifted pastry flour
- 3 cups unsalted butter, at room temp.
- 1 cup demerara sugar
- 1/2 cup honey
- 1 cup blackstrap molasses
- 15 extra large eggs
- 2 to 3 cups plum brandy
Cream butter and sugar until light and fluffy. Add Honey and Molasses. Add
eggs 1 at a time. Blend all other dry ingredients into the creamed mix.
Fold in fruit mixture. Divide into small loaf tins at approx. 4 handfuls
per tin. Not very accurate, adjust to 3/4 from the top of tin. Smooth
Bake in a slow oven, 250 degrees F, 2 hours or until the tops of
cakes have risen and are cracked.
Cool tins on wire rack for
1/2 hour, remove cakes from tins and return to wire rack.
Cool completely and cover with a canvas tarpaulin. Let stand overnight.
Make up a a simple syrup (1/2 sugar, 1/2 water) and blend in equal
portions with slivovitz. Place each cake in an appropriate sized container
and immerse in the slivovitz bath, turn cake over and really give it a
good soaking. Remove immediately.
Wrap in wax paper. Double
wrap in plastic. Store in a cool, dry, mold-free place that is free of
snooping relatives for up to one month.