MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT

Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

Rating: 3.02 stars

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite"cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Yield:

Makes two 9-inch loaf cakes and two 8-inch round cakes

Ingredients

• 
  1 pound pitted prunes (2 1/4 cups) 
• 
  1 pound dark raisins (2 3/4 cups) 
• 
  1 pound dried currants (3 1/2 cups) 
• 
  1 pound dried cherries (3 1/3 cups) 
• 
  3 ounces candied citrus peel, orange and lemon (1/2 cup) 
• 
  3 ounces candied ginger (1/2 cup) 
• 
  1 (750 mL) bottle dark rum, plus more for brushing cakes 
• 
  1 (750 mL) bottle ruby port or Manischewitz wine 
• 
  2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans 
• 
  4 cups all-purpose flour, plus more for pans 
• 
  4 ounces blanched almonds (2/3 cup) 
• 
  1/3 cup boiling water 
• 
  1/4 cup unsweetened cocoa powder 
• 
  2 1/2 cups packed dark-brown sugar 
• 
  1 tablespoon pure vanilla extract 
• 
  10 large eggs, at room temperature 
• 
  4 teaspoons baking powder 
• 
  1 teaspoon ground cinnamon 
• 
  1/2 teaspoon freshly grated nutmeg 
• 
  1/4 teaspoon baking soda 
• 
  1/4 cup molasses or cane sugar 
• 
  Confectioners' sugar or Royal Icing for Fruitcake, for serving 

Directions

• 
  Step 1 At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
• 
  Step 2 When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
• 
  Step 3 In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
• 
  Step 4 In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
• 
  Step 5 In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
• 
  Step 6 In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
• 
  Step 7 Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
• 
  Step 8 Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

Royal Icing for Fruitcake

Rating: Unrated

Use this simple icing to frost Moist and Boozy Fruitcake with Rum and Portfrom food writer Melissa Clark's "In the Kitchen with a Good Appetite"cookbook.

Yield:

Makes enough for two 9-inch fruitcakes

Ingredients

• 
  4 large egg whites 
• 
  1 teaspoon lemon juice or water 
• 
  6 cups confectioners' sugar 
• 
  Food coloring in desired colors (optional) 
• 
  Almond extract (optional) 

Directions

• 
  Step 1 In a medium bowl, whisk together egg whites and lemon juice until frothy. Whisk in confectioners' sugar and beat until smooth. Beat in food coloring or almond extract, if desired. Use immediately.

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