Notes: candied fruits should be made 1 day ahead to dry out overnight. Golden
raisins should be soaked overnight too.
1 cup golden raisins
3 pounds frozen, dark cherries
1 1/4 cups sugar
½ teaspoon salt
1/2 cup spiced rum
1 pound plus 12 ounces fresh pineapple, cubed
1 1/4 cups sugar
2 teaspoons vanilla extract
1 cup chopped, good quality dates
1 cup, halved smoked almonds
3/4 cup pistachios, halved or whole
1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 1/4 teaspoon ground ginger
1/4 teaspoon clove
1 cup light brown sugar
10 tablespoons unsalted butter-room temp
3 large eggs-room temp
1.5 teaspoons vanilla extract
2- 5 1/2 inch, non stick springform pans
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
One day before baking, place the raisins in a small bowl and cover with spiced rum to soak overnight.
Add all of the ingredients for the candied cherries in a large sauté pan and bring to a simmer while stirring over med high heat. Reduce to med-low and cook, stirring occasionally until sugar becomes very thick but still pourable. About 1 hour. Fruits will vary in cooking time due to water content. 45 min to 1 hr 15 min.
Repeat same steps as cherries in a separate pan.
Once fruits are done, pour each through separate sieves into separate bowls. Spread the fruit out onto large baking sheets lined with parchment paper and let dry out a day. Reserve the cherry and pineapple glazes in bowls.
Line the bottom and sides of springform and 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 mixing bowl and beat with a mixer until smooth. Add the vanilla and beat in 1 egg at a time, then mix on medium speed for 30-45 seconds. Gradually mix in the dry ingredients, scraping the sides as you go and mix about 1 minute until smooth. Don't overmix!
Squeeze out the excess rum from raisins.
Place all of the fruits and nuts into a large mixing bowl and toss with 3-4 tablespoons of all purpose flour to keep from sticking together. Pull apart any stuck together pieces. Don't add more than 1/4 cup flour or could affect the batter.
Add the batter to the fruits and nuts and mix very well to incorporate everything evenly. Split the batter, press into the springform pans and and smooth out the tops. Make sure you press the edges firmly to compact and prevent pockets.
Place pans on a baking sheet, put in the center of a 275F oven and 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 about 1/2 of large orange into a small bowl. Add 1/2 cup of spiced rum and whisk. Add more zest as needed for flavor. 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 and 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.