Light Fruit Cake

Ingredients

3 cups (750 mL) golden raisins
3 cups (750 mL) dried fruit of your choice (cranberries, blueberries, cherries, chopped apricots)
2 cups (500 mL) nuts of your choice (pecan pieces, walnut pieces, slivered or sliced almonds)
1 cup (250 mL) white rum

Combine fruit, nuts and rum and allow to soak over night.

5 3/4 cups (1,425 mL) all purpose flour, sifted
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 lb (450 g) butter
2 cups (500 mL) sugar
9 eggs
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) lemon zest

For syrup

1 cup (250 mL) sugar
1 cup (250 mL) water
1/4 cup (125 mL) bourbon, rum, or grande marnier
1/2 cup (50 mL) flaked coconut

Directions

Measure and sift together flour, baking powder and salt. Add the prepared fruits and nuts. Mix until all are separated and coated with flour. Cream the butter, gradually blending in sugar. Add unbeaten eggs, one at a time, beating after each addition until thoroughly combined before adding the next egg. Mix in half the flour mixture, then stir in the lemon juice and lemon zest. Add the remaining flour and mix very thoroughly. Batter will be very thick.

Pans

A variety of pan sizes can be used. Non stick pans require no preparation. Aluminum or glass pans should be generously greased and floured.

Yield

Approximately 24 mini loaves (3 3/4” x 2 1/2” x 1 1/2”) or approximately 8 small loaves (5 1/2 x 3 x 2) when filled 3/4 full.
Bake at 130° C (250° F) until a tester inserted in the centre comes out clean. For mini loaves, check after 45 minutes. For small loaves, check after 60 minutes. Cakes will be slightly golden brown. Cool completely on wire racks.

When the cakes are cool, poke several holes in each cake with a toothpick. Wrap individual cakes in a layer of cheesecloth, place in an airtight container, and store in a cool area such as a pantry or coldroom. Allow to age for 3 days. In the meantime, prepare the syrup by bringing the sugar and water to a boil for 2 minutes over medium heat. Cool completely then add the bourbon, rum or grande marnier and store in the refrigerator. Every few days, spoon a small amount of the syrup mixture on each cake until all of the syrup has been used. When the cakes have absorbed all the syrup, remove cheesecloth, wrap with plastic wrap and store in a cool place. Just before the holidays, transform the cakes into gifts by wrapping them in festive paper.

Note

When properly wrapped and stored in a cool place, the cakes will keep for many months. For long term refrigerator or freezer storage, ensure cakes are tightly wrapped in several layers of plastic wrap and use good quality freezer bags to prevent the cakes from absorbing fridge or freezer odours.

Preparation: 3 days

Baking: 45-60 minutes

Makes: 24 mini loaves or 8 small loaves