Fruit cake, a favorite during the holiday season.
Lovely served with coffee, tea or hot cocoa at a festive Christmas party or for other seasonal holiday parties.
Also makes a cheerful gift for friends and family during this season of giving.
Remember, just a small piece goes a long way (the cake is quite rich), so slice into about 1/4-inch pieces.
|2 tbsp. (1/4 stick/1 oz./28g) unsalted butter, melted
3 cups walnut halves
8 oz. candied or glacé cherries (green or red or combination of both)
8 oz. chopped dates
4 oz.) candied pineapple
3/4 cup sifted all-purpose flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, lightly beaten
3 tbsp. dark rum or rum extract
1 tbsp. freshly grated orange peel (optional)
1 tsp. vanilla extract
Brush a 9 x 5-inch loaf pan with the melted butter and line with parchment paper.
Sift over walnut mixture; toss gently until walnut mixture is well coated.
Spread in prepared pan.
Let cool in pan on wire rack for 10 minutes.
Invert the pan onto the rack and lift off the pan.
Peel off the parchment paper and let the fruitcake cool completely on the rack.
Wrap the fruitcake in plastic wrap and aluminum foil, then refrigerate for at least 1 day or up to 2 months.
Source and picture DianaDesserts
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