This recipe makes a tall, sturdy cake when baked in a 10-inch tube pan. The cake is not very sweet, and it's not as dense or as moist as a fruitcake.
Make Ahead: The batter needs to rise in a warm place for 1 1/2 hours or until almost doubled in size.
Servings: 12 - 14
- For the cake
- 4 to 4 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 4 1/2 teaspoons (2 packages) active dry yeast (not rapid-rise yeast)
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups very hot water
- 2 large eggs, at room temperature
- 1 1/2 cups seedless raisins
- 3/4 cup (3 ounces) chopped pecans
- 1/4 cup chopped candied citrus peel, or a mixture of chopped dried fruit such as apples and apricots
- For the glaze
- 1 cup confectioners' sugar
- 2 tablespoons milk, or more as needed
- 1/2 teaspoon vanilla extract
Combine 1 3/4 cups of the flour with the granulated sugar, salt, cinnamon, nutmeg, cloves, mace and undissolved yeast in the bowl of a stand mixer or handheld electric mixer; beat on low speed to combine. Add the butter and beat on medium until well incorporated; stop to scrape down the bowl.
On low speed, gradually add the hot water, scraping the bowl occasionally, until incorporated. Add the eggs and 3/4 cup of the flour; beat at high speed for 2 minutes, then stop to scrape down the bowl.
Add the raisins, pecans, candied peel or dried fruit and 1 1/2 cups of the flour; beat on low speed to form a batter that should be stiff; if it is not, add the remaining 1/2 cup of flour.
Use butter to generously grease the 10-inch tube pan or a deep Bundt pan. Turn the batter into the pan. Cover and let it rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 375 degrees.
Bake (middle rack) for about 45 minutes or until a skewer inserted into the thickest part of the cake comes out clean and the cake is lightly browned on top. Dislodge from the pan; invert the cake onto a wire rack to cool completely.
For the glaze: Whisk together the confectioners' sugar, milk and vanilla extract in a medium bowl, until smooth. The glaze should be thin enough to drizzle; if necessary, add more milk, a little at a time, to achieve the desired consistency.
Once the cake is completely cool, drizzle the top of the cake with the glaze.
Adapted from Fleischmann's "New Treasury of Yeast Baking" booklet (1968).
Tested by Bonnie S. Benwick.
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