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Ultimate Nut Fruitcake

Ultimate Nut Fruitcake - using 5 different delicious nuts!

Ultimate Nut Fruitcake - using 5 different delicious nuts! This recipe uses almonds, hazelnuts, macadamia nuts, walnuts and pecans in the cake and is topped by a sweet almond marzipan layer for the ultimate fruitcake for those who can't get enough of crunchy nuts.
Course Cake
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Author Barry C. Parsons

Ingredients

  • 12 oz dates chopped, about 3 cups, by weight
  • 3 cups raisins
  • ¾ cup butter
  • 1 cup dark brown sugar
  • ¾ cup molasses
  • ½ cup coffee liqueur or ½ cup strong black coffee
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 tsp powdered ginger
  • 1 tsp cloves
  • 2 tsp nutmeg
  • Zest and juice of 2 oranges
  • 3 eggs lightly beaten
  • 3 tbsp cocoa
  • 1 1/2 cups all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup ground hazelnuts or almonds
  • 8 oz glace cherries
  • 8 oz candied citrus peel or mixed place fruit if you prefer
  • 3/4 cup toasted pecans roughly chopped
  • 3/4 cup toasted walnuts roughly chopped
  • 3/4 cup toasted hazelnuts roughly chopped
  • 3/4 cup toasted macadamia nuts roughly chopped
  • 3/4 cup toasted almonds roughly chopped

Instructions

  1. Lightly grease and line a 10 inch springform pan with parchment paper.
  2. In a large saucepan melt the butter over medium heat and add the raisins, dates, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.
  3. Bring to a gentle boil and very slowly simmer for 10 minutes.
  4. Remove from heat and allow to cool for 30-45 minutes.
  5. When cool stir in the beaten eggs.
  6. Sift together, flour, cocoa, baking powder, baking soda.
  7. Add the ground nuts to the sifted flour mixture and fold through the boiled mixture.
  8. Fold in cherries, citrus peel and all of the nuts.
  9. Pour into prepared baking pan. You can decorate the top with additional nuts, cherries etc., if you like.
  10. Bake at 300 degrees F for up to 2 hours or longer depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.
  11. At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
  12. Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
  13. When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.