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Double-layer fruitcake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 cup ( 250 mL) butter, at room temperature
1-1/2 to 2 cups ( 375 to 500 mL) granulated sugar
3 eggs
3 cups ( 750 mL) all-purpose flour
3 tsp ( 15 mL) ground allspice
1 tsp ( 5 mL) baking soda
1 cup ( 250 mL) drained crushed pineapple
1 cup ( 250 mL) coarsely chopped toasted nuts, such as pecans or almonds
1-1/2 cups ( 375 mL) sweetened coconut, preferably angel flake or fine shred
1 cup ( 250 mL) raisins
1 cup ( 250 mL) buttermilk
2 cups ( 500 mL) granulated sugar
1/4 cup ( 50 mL) corn syrup
1/3 cup ( 75 mL) milk
1/2 cup ( 125 mL) butter
1/4 tsp ( 1 mL) salt
1 tsp ( 5 mL) vanilla



Recipe



. Preheat oven to 350F (180C). Grease the bottoms of two 9-inch (23-cm) round pans or coat with cooking spray. Line with waxed paper and grease again.

2. Using an electric mixer or a wooden spoon, beat 1 cup butter and 1-1/2 to 2 cups sugar together until creamy. Add eggs, one at a time, beating constantly until blended. Measure flour, allspice and soda into a bowl. Stir with a fork until blended. Mix pineapple, nuts, coconut and raisins in another bowl.

3. Beat a third of the flour mixture into the butter mixture, then half of the buttermilk. Repeat, ending with last third of flour mixture. Stir in pineapple mixture until evenly distributed. Spoon into pans, then smooth tops. Bake in centre of preheated 350F (180C) oven until cakes start to pull away from sides of pan, and a cake tester inserted near centre comes out fairly clean, from 35 to 40 minutes. Cool on a rack for 10 minutes. Turn out and remove waxed paper. Then, finish cooling on rack. Invert one layer, bottom-side up, onto a plate.

4. For glaze, fill sink with about 2 inches (5 cm) cold water. Measure 2 cups sugar, corn syrup, milk, 1/2 cup butter and salt into a large saucepan. Place over low heat and stir until butter is melted. Raise heat to medium-high and bring to a boil, stirring occasionally. Boil 2 minutes. Remove from heat and stir in vanilla. Place pan in cold water. Beat just until it begins to thicken, 2 to 3 minutes for a glaze that will drip down cake sides or 4 to 5 minutes for a fudge-like frosting. Spoon about one-third of icing over bottom of inverted layer. Spread evenly. Top with remaining layer, right-side up. Spoon rest of icing overtop, spreading decoratively. Icing will firm up on cake. Cake will keep well, covered, in refrigerator for up to 1 week or can be frozen up to 1 month.