Moist Fruit, Nut and Maple Cake

Ingredients (14 servings)

 

250 ml (1 cup) dried dates, quartered
125 ml (1/2 cup) dried apricots, diced
125 ml (1/2 cup) dried figs, diced
250 ml (1 cup) dried currants
250 ml (1 cup) rum (or brandy)
250 ml (1 cup) almonds
250 ml (1 cup) cranberries (fresh or frozen)
250 ml (1 cup) softened, unsalted butter
250 ml (1 cup) maple sugar
4 eggs
5 ml (1 tsp.) vanilla extract
375 ml (1 1/2 cup) all-purpose flour
10 ml (2 tsp.) baking powder
1 ml (1/4 tsp.) salt
125 ml (1/2 cup) maple syrup
Maple candy for garnish

 

Method

 

1. In a bowl, combine dried fruit and ½ cup alcohol.

2. Cover and macerate for 12 hours. Add almonds and cranberries. Set aside.

3. Preheat oven to 150°C (300°F).

4. Cover 4 empty maple syrup cans or a spring-form pan with 20 cm (8”) of wax paper; allow paper to extend an extra 2.5 cm (1”).

5. In a large bowl, beat together butter and maple sugar. While beating, add eggs, one at a time, and vanilla.

6. In another large bowl, sift flour, baking powder and salt, and then add to egg mixture.

7. Finally add the macerated fruit.

8. Stir the batter then pour into the cans or the pan.

9. Bake for 2 hours or until a toothpick comes out clean. Set aside.
10. In a casserole, heat maple syrup and ½ cup alcohol. Remove from heat, and then pour over cake.

11. Sprinkle with maple candy.

12. Let sit in the fridge for 14 days.