Fruitcake with Nuts

 

1 ½ cup flour

¾ cup almond meal, finely ground

1 teaspoon baking powder

1 teaspoon ginger

2 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon clove

½ teaspoon salt

1 stick (8 tablespoons) softened butter

1 cup dark brown sugar

3 large eggs

1 tablespoon orange zest

¼ cup orange juice

1 teaspoon vanilla

3 tablespoons finely diced crystalized ginger

7 cups chopped dried fruit.  I used a mixture of apricot, dark raisins, golden raisins, prunes, figs, cherries, cranberries, dates (if I could have found them I would have used currents).  If some of the fruit is really dry, soak for a few hours in the rum to soften them up.

3 cups roasted nuts, coarsely chopped – almonds, pecans, walnuts and hazelnuts are what I use.

Rum – I like Goslings Black Seal Bermuda Black Rum because of its rich flavor

Candied orange slices for garnish

 

Preheat your oven to 325 degrees. Butter an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with parchment paper. Also line the sides of the pan with a strip of parchment paper that extends about 2 inches above the rim of the pan.

 

In a bowl mix together the flour, almond meal, baking powder, spices and salt.  Set aside.  

In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated.  Scrape the sides of the bowl, add in at low speed, the vanilla, orange juice and orange zest and mix until blended, about 30 seconds.    

Add the flour mixture to the butter mixture and beat on medium speed until just combined, about 30 to 60 seconds, scraping bowl after about 20 seconds to mix in anything not mixing well.

Fold in the fruit, crystalized ginger and nuts into the dough.  Mix until everything is evenly incorporated.  There will be very little dough to fruit and the mixing can be an arm workout.

Transfer the mixture to your prepared baking pan.  Spread the dough out evenly and smooth out the top. 

 

Bake on the center rack in your preheated oven for approximately 90 minutes.  The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

With a skewer, poke holes in the top surface of the cake and liberally brush with the rum. Wrap the cake thoroughly in plastic wrap or parchment paper and place in a cake tin or plastic bag. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with the rum. This cake will keep several weeks or it can be frozen.