Recipe(tried): Nan's Best Dark Fruit Cake

Posted by: Colette/Nfld./Can on Thursday October 22nd 1998 07:28:03 PM

Well here is the best fruit cake recipe I've ever made!

But just a small thing....now here in Nfld. Can. (the most easterly part of Canada) all our ancestors come from either Ireland or England and we've known to have a few strange customs!

Now.... before you bake this cake, you must swear to carry on my Irish (Nfld.) family tradition.....

Now first you must pour yourself (and your baking friends) a drink of rum and toast to the Irish!!!!!! Only one though.....because remember you still have to bake that cake...ha..... Next, when the cake is ready to go into the oven, you must remove your wedding ring, if you have one, and make the sign of the cross three times over the cake while standing over the oven. Only then can you close the oven door. My mother and grandmother used to say this would bring good luck to its baking. P>S. You can have that second drink now!.......

Now for the cutting of that first slice of cake....

With my children when they were very young, we would take them out into the woods on a sled to cut down a tree. Once we cut the tree, we would sit down in the woods and have that first piece of Christmas dark fruit cake and some hot apple cider. We'd all oooooh and aaaah and say this was certainly the best this year.......but......well.....we'd say that every year......

NAN'S BEST DARK FRUIT CAKE:

3 cups seedless raisins
3 cups sultana raisins
1 cup chopped glace cherries,
1 cup dates, chopped
1 cup chopped nuts (that have been lightly toasted in the oven)..lots of flavor
1 1/2 cups flour
1/2 tsp. salt
1/4 tsp baking soda
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. mace
1 cup shortening
1 cup brown sugar, firmly packed
1/3 cup jam....strawberry is best
6 eggs
1 cup of dark rum
1/2 cup molasses

Directions:

With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so. Keep remaining rum for after baking directions....see below

Stir flour, salt, baking soda and spices together Set aside. In separate bowl, Cream shortening and brown sugar together till fluffy. Add eggs and beat one at a time. Add molasses, jam and mix well. Blend in dry ingredients. Fold in fruit

Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly. Ensure the top of the paper is about 1 inch or so above the top of the pan.

Fill prepared pans 2/3 full.

Bake in a slow oven 300 F. for 2 hours or so. Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.

Cool completely before removing paper.

Storing and mellowing of fruit cake: Wrap cheesecloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely. Next wrap the cake and cheesecloth in aluminum foil wrap. Place in a cool place. Taste of cake is best when stored for 4 weeks or so!

I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves!!!

NOTE: I've often doubled the recipe for a larger cake.

Well, I can guarantee you, the your friends will all want this recipe!! For several years, I've made fruitcakes....I usually bake small ones in small coffee tins, etc. for gifts.......I've tried one other recipe plus this one and this one always is the best tasting one!!! It's always moist, and the aroma and blend of the molasses, spices and rum is something we look forward to every year!

But not to fear, making this fruit cake is really easy. I think 'tis the bit of rum that hides everything! Ha....but seriously, I wouldn't use a bundt cake pan because with the grooves in that type of pan, it's difficult to line it. I've always found that lining is important and putting the water in the oven keeps the cake from drying out as well.

For what to use as a liner, I use parchment paper. To line the pan, first lay the pan itself on top of the paper. With a pencil, just draw the outline of the pan and cut the circular shape. Next, with tape or a ruler, measure up the sides of the pan. allow 2 extra inches or so and cut a long strip of the paper that'll cover all around the insides. Here, allow a little extra for overlap. Now you're ready to line the pan. First grease the pan liberally with vegetable oil. Next fit in the paper liners. Then grease the paper liners that have been placed in the pan and lightly cover it with flour. Shake out any excess flour. Remove the liners when the cake is still slightly warm. Do it slowly because sometimes those darned old raisins want to stick onto the paper. Just pull gently an inch or so at a time. It shouldn't be a problem.

As for the pan type, I've found a heavy type of pan the best, although fruit cake or wedding pans are fine. I have this old iron pot that is reserved here just for the fruit cake tradition. Actually it's just my old bean pot!!! I suppose you could also use a tube pan without the grooves. Just make sure to line the tube part.

The mellowing of the cake with the rum and cheesecake should be done initially before icing, etc. This should really be only 2 weeks or so....or even less if you're really pushed. It's just that the taste is best with additional aging.

When you roll out your almond paste, I usually brush a layer of mixed egg white all over the cake and let it dry. Then I lay the almond paste over it. This protects the moisture of the cake from leaking into the almond paste and discoloring it. I've always used Royal Icing..... and decorate it as well.

Also don't forget the important part....that is to have a drink of rum before you begin.......take it from this good Newfie........that'll sure bring you success for the best Christmas fruit cake ever!!!

P.S. Sometimes I use a syringe to put rum deep in the cake as it is aging too. My friends think I'm nuts!!!! but I've noticed that they too put deep holes in the bottom of the cake with toothpicks to get the same effect. You may want to try that for added moisture.

Happy Baking!!