Christmas is coming....
we do not go overboard with material goods but we do bake.
It is a family tradition to bake some festive treats and have them on hand for guests and for gifts.
Mother's Rum Balls and Scottish shortbread are made every year without fail.
I posted these recipes here and here.
Mother has a very traditional fruit cake recipe that she used to make every year and ladle full of rum or brandy for many weeks before serving. It is a dark cake, the same cake that we served at our wedding and the wedding of friends. It was iced with almond paste and was quite heavy.
For the past 10 years I have branched out and broadened my fruit cake horizons and have chosen the Bon Appetit Golden Fruitcake to be "The Official Humble Bungalow Christmas Cake."
(efi recently requested this recipe)
This cake uses dried fruit...
it is not an inexpensive cake to make but it is delicious!
Humble Bungalow Golden Fruitcake
(makes 4 loaves 8 1/2 x 3 1/2 x 2)
Ingredients;
1 7 oz. package Marzipan
1 1/4 c. chopped dried figs
3 c. dried fruit chopped I used ginger, apricots, craisins, pineapple, and pitted dates.
(choose your favourite fruits)
1 c. golden raisins
1/2 c. brandy
1 1/2 c. softened unsalted butter (3 sticks)
1 1/2 c. sugar
1 c. packed brown sugar
8 large free range eggs
1 tbsp. pure vanilla extract
1 tsp. ground cardamom
1 tsp. nutmeg
1/2 tsp. salt
3 c. all purpose flour
1 1/2 c. pine nuts toasted
Cut Marzipan into 1/2 inch cubes, freeze on a plate overnight covered in Saran wrap.
Chop and combine all the fruit and place in a large bowl with the brandy covered on the counter overnight.
Stir frequently.
Toast the pine nuts, cover and set aside.
The next morning...
Preheat oven to 325 degrees.
Butter the pans and set aside.
Beat the butter and sugars together in the bowl of a mixer and beat until light.
(I love my Kitchen Aid, I think of it as my Kitchen MAID!)
Beat eggs in one at a time then add vanilla and the spices.
Slowly add the flour in 4 additions, blending well each time.
Stir in the pine nuts and dried fruit and brandy.
Gently fold in the frozen Marzipan.
Divide the batter among the 4 pans, place on a baking sheet and bake until a tester comes out clean...
about 1 hour and 15 minutes.
Cool completely on wire racks and then wrap and keep in a very cold room or refrigerate.
These make great gifts and look festive wrapped in ribbon with a sprig of fresh holly.
Paired with a glass of sherry this sweet little fruity concoction has great powers of festive restoration.
Before or after shopping and wrapping gifts...
Personally I love a sliver of this cake served with a cup of tea!
I hope that you like this recipe.
If you make it please let me know what you think of it.
If you have a family recipe that you care to share I'd love to have it here.
