Notes: candied fruits should be made 1 day ahead to dry out overnight. You will need a kitchen scale to weigh fresh fruits.
3 pounds frozen, dark cherries
1/2 cup spiced rum
1 1/4 cups sugar
1 pound plus 12 ounces fresh pineapple, cubed
1 1/4 cups sugar
2 teaspoons vanilla extract
Dried Fruit & Nuts
1 cup golden raisins
1 cup dried dates, chopped
1 cup smoked almonds, halved
3/4 cup pistachios, halved
1 cup all purpose flour, sifted
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup light brown sugar
10 tablespoons unsalted butter-room temp
3 large eggs-room temp
1 1/2 teaspoons vanilla extract
2- 5 1/2 inch, non stick springform pans
1 small Navel orange
1 cup heavy whipping cream, cold
2 tablespoons super-fine sugar
1/2 teaspoon vanilla extract
Place the raisins in a small bowl and cover with spiced rum to soak.
Note: The cooking time for the cherries and pineapple will vary.
Add all of the ingredients for the candied cherries in a large sauté pan over medium heat and bring to a simmer. Reduce to med-low and cook, stirring occasionally until sugar becomes very thick but still pourable. About 1 hour. Fruits may vary in cooking time due to water content.
Repeat same steps for the cherries.
Once the fruits are candied, strain off syrups. Spread the candied fruits out, onto a large baking sheet lined with parchment paper and let dry out a day.
Line the bottom and sides of springform pans with parchment paper.
Add the flour, baking powder, salt and spices to a small mixing bowl and whisk together.
Add the brown sugar and butter to a medium sized bowl and mix until smooth. Mix in the eggs, one at a time, then add the vanilla. Gradually mix in the dry ingredients until smooth, scraping down the sides as you go.
Add the dates, nuts and candied fruits to a large mixing bowl. Drain off the raisins and add to the bowl. Toss with 3-4 tablespoons of all purpose flour and separate any pieces stuck together. Add the batter to the fruits and nuts and mix very well to incorporate everything evenly. Divide the batter, spoon into the springform pans and smooth out the tops. Make sure you press the edges firmly to compact and prevent pockets.
Place the pans on a baking sheet and put in the center of a preheated 275F oven. Place a pan of hot water on the rack below to create steam while baking. Bake 2 hours, turning the pan around once, halfway through baking time.
Zest the Navel orange into a small bowl, add 1/2 cup of spiced rum and whisk. Remove cakes from oven and spoon 2-3 tablespoon of the zested rum over the tops and sides of cakes. Do not release springform pans. Let cakes cool, then place in a gallon ziplock bag and refrigerate. The next day, remove cakes from pans and brush with more of the orange zest rum, daily, until ready to serve.
Add all ingredients to a chilled mixing bowl and whip with an electric mixer until stiff peaks form. Serve with fruitcake.