Mimi’s Fruitcake
Mimi’s Fruitcake
Ingredients
- 2 1/2 cups (625 ml) golden raisins
- 2 1 /2 cups (625 ml) Sultana raisins
- 1 cup (250 ml) red candied cherries
- 1 cup (250 ml) green candied cherries
- 1 1/4 cups (310 ml) candied citrus peel
- 1 1/4 cups (310 ml) walnut pieces
- 1 cup (250 ml) pecan pieces
- 2 cups (500 ml) sugar
- 3 tablespoons (45 ml) vegetable shortening
- 1 tablespoon (15 ml) ground allspice
- 1 tablespoon (15 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 2 cups (500 ml) water
- 3 cups (750 ml) pastry flour
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) salt
- Cheesecloth
- Rum, brandy or amaretto (optional)
Instructions
- In a saucepan, combine the fruit, nuts, sugar, shortening, spices and water. Bring to a boil and simmer for 10 minutes. Remove from the heat. Let cool and refrigerate overnight.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour two 23 x 13-cm (9 x 5-inch) loaf pans.
- In a bowl, combine the flour, baking soda and salt.
- Pour the dry ingredients over the cooled fruit mixture and stir for 5 minutes with your hands or a wooden spoon. Pour the batter into the pans, without packing it.
- Bake for about 2 hours, covering the pans with aluminum foil halfway through baking. Unmould and let cool.
- Fold each piece of cheesecloth in half and soak them with the liqueur. Wrap the cakes in cheesecloth, then wrap in aluminum foil. Let the cakes rest for a few days before serving to allow the flavours to meld.
Mimi’s Fruitcake