LeRefuge

The classic Fruit Cake

Ingredients

Mix of fruits and nuts

  • 1 / 2 cup of half pecans
  • 1 / 2 cup macademia nuts
  • 1 / 2 cup unsalted pistachios
  • 1 / 2 cup raisins
  • 1 / 2 cup dried cranberries
  • 1 / 2 cup dried and cut white figs in 6
  • 1/2 cup dried apricots and cut into 6
  • 1/2 cups dried  Medjol dates, cut into 4

Dough

  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 / 2 tsp ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tbsp. cardamom
  • 1 / 2 cup unsalted butter, softened
  • 1 / 2 cup brown sugar
  • 2 eggs
     

Instructions

Mix of fruits and nuts

  1. In a bowl, soak the dried fruit with 3 tablespoons of brown rum for one night. Add the nuts and reserve.

Paste

  1. Preheat the oven to 350 ° F. Butter a bread pan about 7.5 x 3.5 inches. Line with parchment paper, leaving on both sides.
  2. In a bowl, mix dry ingredients.
  3. In another bowl, cream butter with brown sugar in a blender. Add the eggs, one at a time, beating until the mixture is smooth. At low speed, incorporate the dry ingredients.
  1. Using a spatula, incorporate the dough into the fruit and nut mixture. Spread in the pan and bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.

* these can be frozen for a few weeks. Warm up before eating.

Happy Cooking!!!

By

Megan Chartrand-Robichaud

January 21, 2020