4 c Purchased chopped mixed
-dried fruit; (about 1
-pound)
2 1/4 c Raisins
1 lg Green apple; peeled, chopped
1/2 c Chopped dates
1/4 c Orange juice
2 ts Grated orange peel
1/3 c Plus 2 1/2 tablespoons dark
-rum
1 3/4 c Cake flour
1/2 c Ground almonds
3/4 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Salt
2/3 c Sugar
1/4 c Unsalted butter; room
-temperature
; (1/2 stick)
3 lg Eggs; room temperature
1/2 c Light corn syrup
Preheat oven to 325F. Generously butter 10-cup Bundt pan; dust pan with
flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let
stand at room temperature until liquids are almost absorbed, stirring
occasionally, about 30 minutes.
Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl.
Using electric mixer, beat sugar and butter in large bowl until well
blended. Add eggs 1 at a time, beating well after each addition. Blend in
fruit mixture. Add dry ingredients and mix well. Transfer batter to
prepared pan.
Bake cake until tester inserted near center comes out dry, about 1 hour 15
minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan
over low heat until warm. Brush warm glaze twice over entire cake. Wrap
cake in heavy-duty foil and let mellow 1 day at room temperature.
Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)
Serves 12.
Yields
1 servings
