Dowager Duchess Fruitcake (English)

Make sure to plan ahead: This cake needs to sit for at least one month to allow the flavours to develop. To serve, slice it as thinly as possible. This fruit cake has a lovely pound cake-like texture with citrus fruits for a sweet and sour combination that delights.

1 lb (4 sticks) butter, room temperature
2 lb + 4 oz candied citrus peel (6 cups), such as grapefruit, orange, or lemon, cut into ½" pieces
15 oz (2½ cups) whole almonds, blanched
2½ cups sugar
5 large eggs
3 Tbsp. dry sherry or amaretto, + more for dousing
1 lemon peel, freshly grated
1 orange peel, freshly grated
4 cups sifted flour, unbleached

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2). Line bottoms of pans with buttered parchment.

Combine candied citrus and almonds in a mixing bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl at least twice. Stir in 3 Tbsp. sherry and the citrus zest.

Reduce speed of mixer to low. Add flour, 1 cup at a time, beating until just combined. Fold in candied citrus and almonds.

Pour the batter into prepared pans. Bake until golden and set and a cake tester inserted into the middle of each cake comes out clean, about 1 hour 15 minutes (20-30 minutes for larger cakes).

Remove the cakes from oven, and douse each with 3 Tbsp. sherry. Cool the cakes completely on a wire rack. Remove cakes from loaf pans, and discard parchment paper. Wrap the cakes in muslin or cheesecloth.

Store in a cool, dark, dry place, dousing cakes with several Tbsp. of sherry once a week for at least 1 month before serving.

Makes five 5¾x3" tea loaves, or two 9x5x2½" tea loaves.