Medieval Christmas Fruitcake

Name: Medieval Christmas Fruitcake
Prep time: 3 min
Cook time: 3 h
Total time: 3 h 3 min
Ingredients: 1500 g dry fruit (assorted, chopped); 120 ml rum; 100 g wheat flour (all-purpose); 100 g dark rye flour; 100 g almond meal (skins included); 80 g brown sugar; 1 tbsp blackstrap molases; 200 g butter (unsalted); 1 tsp cinnamon (ground); 1/2 tsp nutmeg (ground); 2 cloves; 2 allspice (berries); 1 star anise; 2 cardamom (pods, seeds only); 200 g eggs; 100 g brown sugar; 60 ml rum; 60 ml honey; 60 ml water (hot); 100 g almonds; 100 g pecans; 100 g hazelnuts

7 steps

Prep:3minCook:3h

This fruitcake recipe is for those who like less dough, more high-quality dry fruits and nuts, moist texture, and complex flavors. Every Christmas, I make a batch using pounds and pounds of dry fruit and nuts and a big bottle of rum. They smell like Christmas and taste like old magic. One serving is a loaf.

Updated at: Thu, 17 Aug 2023 12:03:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

583

High

Nutrition per serving

Calories5551.6 kcal (278%)

Total Fat230 g (329%)

Carbs840.5 g (323%)

Sugars645.6 g (717%)

Protein80.1 g (160%)

Sodium214.9 mg (11%)

Fiber91.4 g (326%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

for dry fruit, a month in advance

Step 1

Make a mix of dry fruit: apricots, prunes, golden and black raisins, Turkish golden figs, black Mission figs, tart cherries, candied citrus zest. Cut figs, apricots, and prunes to raisin-size pieces. Put them into an airtight nonreactive container (I used mason jars) and add 3-4oz of good rum or brandy. Keep them soaking for at least 3 days, or until all rum is absorbed. Shake the jar 1-2 times a day to make sure all fruit pieces are soaked equally.

for baking, 3 weeks in advance

Step 2

Preheat your oven to 135⁰C (275⁰F).

Step 3

Prepare baking pans. For nonstick pans, it is enough to line the bottom with parchment paper. Otherwise, the whole pan should be lined.

Step 4

Make the dough. Sift and mix two flours and almond meal. Whip softened butter with brown sugar (1) and spices. (Taste it! It’s incredible! It is a product by itself. If molded and frozen, it can be used as any other compound butter: on slices of freshly baked warm ginger bread, on spiced cookies and muffins, added to porridges and vegetable purees. ) Whip eggs and brown sugar (2). Fold egg foam into butter foam, small portions of egg foam at a time, adding a little bit of flour mix with each portion. Reserve ¼ of the dough. Mix the rest of the dough with dry fruit mix.

Step 5

Fill the pans with dough and fruit mix. Start working in corners. Pack them carefully first, than fill ¾ of the pan leaving some space for the cake to rise in the oven. Top it with some reserved dough and decorated it with nuts.

Step 6

Cover the molds with foil and bake for 3 to 3 ½ hours. When done, turn the heat off and let them cool in their pans covered, overnight.

Step 7

Wrap them in foil and keep in an airtight container. Sprinkle them with “feeding” mix every 2 or 3 days, turning. Smaller cakes might need to be fed only once or twice.

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