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New Year's: New Year's Day Fruit Cake




Source of Recipe


The Little Red Barn Baking Book by Adriana Rabinovich


Recipe Introduction


"One New Year's Day we decided to venture out in the cold sunshine to do some vigorous walking with friends, it was a beautiful brisk day and we set off in convoy across the Oxfordshire Downs. A few hours later, we returned to our cars, practically frozen and feeling hungry. From the boot of our car, I produced some individually wrapped portions of my homemade fruit cake. We each took turns gulping down hot coffee from a thermos and clutching at our silver parcels. Everyone looked rosy and really happy. This cake has now become an annual tradition and part of our New Year's Day ritual. Even if the weather is not good for walking, we curl up on the sofa, in front of a roaring fire, with the papers and a slice of fruit cake. Mmmm!"




List of Ingredients




1 1/2 cups golden raisins
1/2 cup dark rum (or Cognac, sherry, or brandy)
1/4 cup chopped candied cherries
1/4 cup chopped mixed candied peel
1/4 cup crystallized ginger, chopped into small cubes
3/4 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, tightly packed
3 eggs, lightly beaten
1 tablespoon molasses
1 teaspoon grated lemon zest
1/2 cup ground almonds


Recipe



Soak the raisins in half of the rum for at least 30 minutes, but preferably overnight.
Preheat the oven to 325 degrees F. Butter and flour two 9 x 5-inch, 3-inch deep loaf pans.

Mix the cherries, mixed peel, ginger, and chocolate together in a large bowl. Sift the flour and spices into a separate bowl. In another bowl, cream the butter with the sugar until pale and fluffy. Add the eggs, little by little, beating after each addition. Add the molasses.

Fold in the sifted dry ingredients. Add the lemon zest, raisins, and the rest of the rum. Stir in the almonds and the fruit and chocolate mixture.
'
Pour the batter into the prepared pans. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. Leave to cool, in the pans, on a wire rack. Allow to cool completely before serving.


YIELD: 2 Cakes

NOTE: This cake is best made several weeks ahead. It will keep for 2-3 months if stored in tin foil, tightly wrapped in plastic wrap, and kept in a cool pantry.