Christmas Fruitcake
Tia Spowart
ingredients
- 1 C dried apple
- 3/4 C dried apricots
- 3/4 C dates
- 1/2 C currants
- 1/2 C raisins
- 1/2 C dried cranberries
- 1/2 C candied mixed peel
- 3/4 C sherry
- 2 Tbs calvados
- 1/2 C each glacé cherries (+)
- 1/2 C pineapple
- 1/2 C almonds
- 1/2 C pecans(+)
- 1/2 C brazil nuts (+)
- 1/2 C crystallized ginger (+)
- 1 1/2 C Gluten Free mix (Bob’s Red Mill All purpose)
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 Tbs cinnamon
- 1/2 tsp allspice
- 1/2 C butter
- 1/3 C- 1/2 C sugar
- 3 eggs
- 1 C applesauce
directions
- 1
Preheat oven to 350.
- 2
Combine dried apple through mixed peel in a bowl. Pour over sherry and calvados. Let stand a few hours r overnight.
- 3
Add the candied peel, ginger, cherries and pineapple.
- 4
In a separate bowl combine dry ingredients well.
- 5
Cream butter and sugar well. Add in eggs, one at a time, until well combined. Add in applesauce alternating with dry ingredients, until all incorporated. Fold in fruit mixture and nuts. Bake at 350 for 1 hour. Check if the cake is done, and if not, bake for 10-15 more until it is.
- 6
Pour over a generous amount of sherry and wrap very well in tinfoil. Seal and store away for at least 4 weeks, pouring over more sherry every few weeks or so.
Source: Tia Spowart
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