My version of a traditional fruitcake, with anything I thought would taste particularly good added in. I found that it was the best after about 9 weeks of aging, so plan ahead, and be prepared to buy a lot of alcohol! The basting really helps make it moist and makes the flavour complex. To stick with a dark colour theme (to complement my "light" fruitcake) I used dark rum, coffee liquor, molasses, brown sugar, and lots of figs and dates. And for a bit of crunch, some walnuts!
You can use different dried fruits, and next time I make this cake I think I'll add more, including some dried apricots and cherries. Still, this cake turned out really well! It was especially popular, I think, because of the copious amounts of coffee liquor that complemented the taste of the molasses and spices really well. I suspect that, if you wanted to try something really unorthodox, you could eat it with soft cheese... something I plan to try myself.
Dark Fruitcake
adapted from chowhound
3 Eggs
3/4 C. Butter (About 170g)
1/4 Tsp. Salt
1 Tsp. Cocoa
1 1/2 C. Flour
1 Tsp. Baking soda
1/2 Tsp. Each cinnamon, nutmeg and allspice
Zest of one lemon and one orange
1 Tsp. Vanilla
1 C. Dark brown sugar
1/4 C. Molasses
2 TBSP. Apricot jam, smooth
1 C. Dates
1 C. Figs
1 1/2 C. Mixed golden and dark raisins
1 C. Walnut pieces
1/2 C. Mixed diced peel
1/3 C. Currants
1/2 C. Dark spiced rum
1/4 C. Brandy (I used apricot brandy)
To Baste:
A generous amount each of dark spiced rum, (apricot) brandy and coffee liquor
Soak snipped fruits in rum 2-5 days in advance.
Prepare two 9'' loaf pans with butter and baking parchment.
Sift together dry ingredients and set aside.
Beat the butter, sugar and molasses together until smooth. Add the vanilla, jam, zest and molasses. Beat in the eggs and mix until homogeneous.
Add the dry ingredients and mix until smooth. Next, add the fruit and nuts and stir in until well-mixed.
Bake at 160℃ for 1 1/2 hours. Let cool before removing from pans and brushing with a mixture of the basting alcohols.
Wrap up in alcohol-soaked cheesecloth and plastic wrap and let ripen for 6-9 weeks in a cool well-ventilated place, unwrapping and brushing with the basting alcohol about once a week. If you check on them and they're already very moist with alcohol (this occurred after 4 weeks of the basting process for me) you can leave them be.
Serve on its own or covered in marzipan once ripe.
This is entirely my improvisation on what I thought ought to be in a mincemeat mix, and what I happened to have in the cupboard that looked like it could use a bit of livening up with rum and spices. Some citron and orange peel from Easter, various half-finished containers of raisins, some currants... the dates and cherries are new, though. I like the honey-like stickiness that date bits add to things, and I love the tartness of dried cherries (I got lucky and found unsweetened ones) in contrast to the raisins.
The whole thing is doused in a mixture of alcohol remnants from the bottom of several mini-bottles, with the traditional rum, some brandy (it seemed right) and Grand Marnier for some extra orangey flavour. The spices are also all wild guesses on what goes into a mincemeat- I used a lot of allspice and cloves since that seems to be characteristic of mincemeat to me, but it's all a matter of preference. There's plenty of brown sugar to create a thick layer of alcohol-spice-goo and moisten everything, some lemon juice for acidity, and a bit of hazelnut oil in the place of suet just to coat all the components and add a little complexity of flavour. Later on when using the mincemeat, some extra butter or flavoured oil for further enrichment would be a good idea- I use butter-cooked apples in my mince pies, so I didn't use much fat here. The apple variant is included at the bottom, and is in my opinion better for filling pies as it tempers the intensity of the dried fruit while adding moisture.
Every once in a while I open up the container just to smell how fantastic this mincemeat is, and every time it's better than the last. It gets me excited for the prospects of my first-ever attempt at Christmas baking derived from the Anglosphere, which is kind of necessitated by the fact that I love mincemeat but the local bakery makes it the traditional non-vegetarian suet-enriched way.
I messed up the first time around with too many spices and too much alcohol- I ended up soaking half the mix in hot water to soak out some of the seasonings, then returned them to the rest of the mix to make a milder, better-balanced mincemeat. I've already changed the ingredients accordingly, but keep in mind that taking things out is a lot harder than putting them in- when in doubt, leave it out, and you can always readjust the seasonings before using later.
Mincemeat Fruit Mix
100 g. Currants
120 g. Dried tart cherries, preferably unsweetened
220 g. Yellow and/or green sultanas
220 g. Dark raisins
125 g. Candied orange peel, diced
90 g. Candied citron peel, diced
100 g. Chopped pitted dates
150 g. Brown sugar
1/4 Tsp. Nutmeg
1/4 Tsp. Cardamom
1/2 Tsp. Cinnamon
1/2 Tsp. Ginger
1/2 Tsp. Allspice
1/4 Tsp. Cloves
1 TBSP Vanilla extract
2 TBSP Hazelnut oil
1/2 C. Rum, brandy and Grand Marnier- about 1/2 rum and 1/4 each of the others
1 Tsp. Lemon zest
Juice of 1/2 a lemon
Mix all well and leave to marinate in a sealed container in the refrigerator for at least a month, preferably more.
Variant with Cooked Apples
Half of above fruit mix
About 2 tart cooking apples- peeled, cored and grated
2 TBSP Sugar, preferably cane or light brown
Juice of 1/2 a lemon
2 TBSP Butter
Heat butter in a medium saucepan or skillet and add sugar. Add apples, and cook on medium heat until all the liquids have been released. Add lemon juice and keep cooking until most of the liquid is evaporated and the apples are soft.
Mix with the mincemeat.
