Ultimate Nut Fruitcake (Newfoundland)

canadian-newfoundland-ultimatenutfruitcake Using 5 different delicious nuts! This recipe uses hazelnuts, almonds, macadamia nuts, walnuts and pecans in the cake. It’s then topped by a sweet almond marzipan layer in the ultimate fruitcake for those who can’t get enough of crunchy nuts.

3 cups dates, chopped (12 oz)
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. ground allspice
2 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. ground ginger
2 tsp. ground nutmeg
2 oranges, freshly juiced and zested
3 eggs, lightly beaten
3 Tbsp. cocoa
1½ cups all-purpose flour, unbleached
½ tsp. baking powder
½ tsp. baking soda
½ cup ground hazelnuts or almonds
8 oz glacé cherries
8 oz candied citrus peel, or mixed place fruit if you prefer
¾ cup pecans, toasted, roughly chopped
¾ cup walnuts, toasted, roughly chopped
¾ cup hazelnuts, toasted, roughly chopped
¾ cup macadamia nuts, toasted, roughly chopped
¾ cup almonds, toasted, roughly chopped

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2). Lightly grease and line a 10” springform pan with parchment paper.

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. Bring to a gentle boil and very slowly simmer for 10 minutes.

Remove from heat and allow to cool for 30-45 minutes.

When cool stir in the beaten eggs.

Sift together, flour, cocoa, baking powder, baking soda.

Add the ground nuts to the sifted flour mixture and fold through the boiled mixture. Fold in cherries, citrus peel and all of the nuts.

Pour into prepared baking pan. You can decorate the top with additional nuts, cherries etc., if you like.

Bake for up to 2 hours or longer depending upon the size of your pan. Mine took the full two hours in a 10” 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.

At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 oz of dark rum or your favourite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.

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.

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.

Makes 40 small servings.