Luxury Cake 20.000

Deb Lindsey for The Washington Post

Dec 5, 2012

This is an impressive fruitcake, studded with plenty of dried fruit and nuts. The glaze creates a beautiful finish.

Make Ahead: The optional glaze can be made up to 2 weeks in advance and refrigerated. Before using, scrape the chilled glaze into a small, heavy saucepan, bring it not quite to a boil over moderate heat and cook for 30 seconds, until thinned, then apply it to the cake.

Servings: 20

Yield: Makes one 9 3/4-inch cake

  • For the cake
  • 3 cups mixed dried fruits (such as apricots, figs, pitted dates, apples, peaches, nectarines, plums, and such), very finely chopped
  • 1 cup golden seedless raisins
  • 1 cup dark, seedless raisins
  • 2/3 cup dark rum
  • 2 1/2 cups unsifted bleached all-purpose flour
  • 1/2 cup unsifted bleached cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons freshly grated nutmeg
  • 3/4 teaspoon ground allspice
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • 2 cups firmly packed dark brown sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup best-quality ginger preserves
  • 1 cup crystallized ginger, finely chopped
  • 1 1/2 cups walnut halves or pieces
  • For the glaze and fruit finish (optional)
  • 1 1/3 cups best-quality apricot jam
  • 1 tablespoon water
  • Thinly sliced dried or glazed fruit


For the cake: Combine the dried fruits and the raisins in a very large nonreactive mixing bowl. Add the rum, toss well to coat, and cover loosely with a sheet of plastic wrap. Let the mixture stand at cool room temperature for 4 hours (or up to 8 hours).

Preheat the oven to 275 degrees.

Spray the inside of a plain, one-piece 9 3/4-inch tube pan (6 inches deep, with a capacity of 18 cups) with nonstick flour-and-oil spray. Line the bottom of the pan with a circle of parchment paper cut to fit and film its surface with the spray. (It is essential to line the bottom of the pan.)

For the batter, sift the flours together with the baking powder, salt, ground ginger, cinnamon, nutmeg and allspice onto a sheet of waxed paper.

Beat the butter in the bowl of a stand mixer on medium-high speed for 3 minutes, until lightened. Reduce the speed to medium and add the dark brown sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs one at a time, mixing for 30 seconds after each addition. Blend in the vanilla extract and ginger preserves. Reduce the speed to low and add the sifted mixture in 3 additions. Use a flexible spatula to scrape down the sides of the mixing bowl thoroughly after each addition. Scrape the batter over the marinated fruit mixture, add the crystallized ginger and walnuts, and stir to thoroughly mix the fruits and nuts with the batter.

Spoon the batter into the prepared baking pan. Use a flexible spatula to smooth the top.

Bake for 2 1/2 hours or until a wooden pick inserted into the cake comes out clean. Begin checking the cake at 2 hours and 15 minutes. The baked cake will pull away slightly from the sides of the pan and the surface will be level.

Cool the cake in the pan on a rack for 15 minutes. Carefully invert the cake onto another cooling rack. Lift off the pan, remove the circle of parchment paper if it clings to the cake, and invert the cake to stand right side up. Cool completely. Store in an airtight cake keeper. An hour or two before serving is the ideal time to glaze the top of the cake and apply dried or glazed fruits to it, if you wish.

To make the optional glaze, combine the jam and water in a small, heavy saucepan over medium heat. Cook, stirring, until the mixture is barely bubbling. Cook for 2 minutes, adjusting the heat so it doesn't come to a full boil, then remove it from the heat.

Turn the jam mixture into a stainless-steel strainer set over a heatproof nonreactive bowl, and use a flexible spatula to push it through. Discard the solids in the strainer.

To use the glaze immediately, heat it in a clean, dry saucepan over medium heat until the glaze is barely bubbling. Cook for 30 seconds. Or cool the glaze completely and refrigerate it in an airtight container.

Use a soft pastry brush to apply the warm glaze to the top of the cake. Wait a minute, then carefully arrange dried or glazed fruit on the surface in a pretty pattern.

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Recipe Source

Adapted from "Baking Style," by Lisa Yockelson (Wiley, 2011).

Tested by Jane Touzalin.

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