Traditionell fruktkaka

👩‍🍳 Gör så här

1. 1
   Combine 2 cups diced candied mixed fruits, 2 cups golden raisins, 1½ cups dried currants, 1 cup dark raisins, ½ cup chopped candied angelica, and ½ cup halved candied red cherries in a large bowl. Pour ¾ cup dark rum over; toss to combine. Cover fruit mixture and let sit at room temperature 12 hours.
2. 2
   Place a rack in middle of oven; preheat oven to 300°. Toast 1 cup blanched almonds in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 3 minutes. Let cool, then finely grind in spice mill.
3. 3
   Butter springform pan and line bottom with a round of parchment paper; butter parchment. Sift together 1½ cups (188 g) all-purpose flour, ½ tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. freshly grated nutmeg, and ¼ tsp. ground ginger in a small bowl.
4. 4
   Using an electric mixer on medium-high speed, beat 1 cup (2 sticks) unsalted butter, room temperature, and 1 cup (packed; 200 g) brown sugar until light and fluffy. Beat in 4 large eggs one at a time, beating well after each addition. Strain fruit soaking liquid through a fine-mesh sieve into bowl with butter mixture; beat to combine. Pat fruit mixture dry with paper towels, then toss with ⅓ cup of the flour mixture in another small bowl. Add remaining flour mixture to bowl with butter mixture in 4 additions, folding with a rubber spatula just until incorporated after each addition. Fold in fruit mixture, ground almonds, and ½ cup chopped raw walnuts or pecans just until combined. Scrape batter into prepared pan; smooth top.
5. 5
   Fill 2 loaf pans with hot water and set in oven on opposite sides of rack; set springform pan in between. Bake fruitcake 1 hour. Lightly beat remaining 1 large egg in a clean small bowl, then brush over cake. Return fruitcake to oven; bake another 1 hour. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Remove sides from pan and invert fruitcake onto rack; carefully remove pan bottom and parchment. Turn cake right side up and let cool completely.
6. 6
   Meanwhile, bring ½ cup apricot jam and remaining 1 Tbsp. dark rum to a boil in a small saucepan over medium heat, stirring occasionally. Strain through a clean fine-mesh sieve into a heatproof small bowl, pressing on solids; discard solids. Let apricot glaze cool slightly.
7. 7
   Decorate fruitcake with candied angelica and candied red cherries as desired. Brush top of cake with some apricot glaze (save remaining glaze for another use). Do Ahead: Cake can be made 2 months ahead. Wrap in plastic, then foil, and store at room temperature.  Editor’s note: This fruitcake recipe was first printed in the December 1991 issue of ‘Gourmet’ as ‘Christmas Fruitcake.’ Head this way for our best Christmas desserts →