Pumpkin Almond Christmas Fruitcake. A new twist to an old recipe. Made with dried fruit, brown sugar, sherry wine, pumpkin spice, and almonds.
- 1 pound mixed dried fruit
- 1 and 1/2 cups butter chopped
- 1/4 cup dark corn syrup
- 1 cup firmly packed light brown sugar
- 3/4 cup sweet sherry wine
- 1 teaspoon baking soda
- 2 eggs beaten lightly
- 1 cup all-purpose flour
- 1 cup self-rising flour
- 1 teaspoon pumpkin pie spice
- 1/3 cup blanched almonds
- 1/4 additional cup sweet sherry wine
Wash dried fruit under cold water; drain well. Place fruit in a medium saucepan with butter, syrup, sugar and sherry; stir over medium heat, without boiling, until sugar dissolves. Bring to a boil. Remove from heat; stir in soda. Cool.
Preheat oven to 300°F. Grease a deep 8-inch round cake pan; line base and side with parchment paper.
Blend or process cooled fruit mixture, in several batches, until smooth; transfer to a large bowl. Stir in eggs, sifted flours and spice. Pour mixture into pan; smooth surface. Decorate cake with nuts.
Bake cake for 2 hours. Brush hot cake with additional sherry, cover with foil; leave cake in pan to cool.
This cake will keep in an airtight container at room temperature for up to 10 days. Freeze for up to 3 months.
You can make this eggless if you like; omit the eggs, and increase the corn syrup to 1/3 cup. The cake doesn't keep quite as well without eggs, about 5 days, but it will freeze for 3 months.