Fruitcake from La Dolce Vita Bakery

By LisaMK

This recipe is from coastal Virginia magazine. This is a dense cake with coconut and pineapple. It has been slightly modified. Very Tasty!

Ingredients

• Glaze:
• 10 oz unsalted butter
• 10 oz dark brown sugar, moist
• 1 tbs molasses
• 5 large eggs, plus more 1 or 2 more if needed, room temp
• 12 oz flour
• 8 oz currants
• 8 oz coconut, shredded
• 8 oz dried pineapple, shredded
• 4 oz golden raisins
• 4 oz mixed red or green glazed cherries, quartered
• 4 oz ground almonds
• 3 oz chopped candied orange and lemon peel mixed
• 1 tsp ground cinnamon
• 1 tsp allspice
• 1 tbs vanilla extract
• 2 sticks unsalted butter, softened
• 2 c light brown sugar
• 1 lemon, juiced
• 1 orange, juiced
• 1/4 c bourbon

Preparation

Step 1

Preheat oven to 300 degrees. Line 9 inch round cake pan with parchment paper. Make sure oven rack is in central position.
Cream together butter, sugar and molasses until the mixture is light, fluffy and pale in color. Beat in eggs 1 at a time with 1 tbs of flour. Add 5 eggs and check for consistency. Take a spoon batter and turn upside down. If does not drop with 1 to 2 seconds, then add egg until desired consistency is reached.
In separate large bowl, mix remaining flour with all ingredients. Add flour mixture to the creamed mixture until just combined.
Spoon the batter into the cake pan and level. Bake in oven for 3 to 3 1/2 hours. Cover the top of the cake with parchment if it gets too dark. Check for doneness after 1 1/2 hours by inserting a skewer in middle of cake. Once comes out clean, it is done. Remove cake from oven and let cool for 15 minutes before covering with glaze.

Glaze:
Place butter and brown sugar in skillet on low until butter starts to melt, then add lemon juice and orange juice. The mixture will begin to look like it is turning to a sauce. Remove pan from flame and add bourbon. Place on flame and bourbon will ignite and burn off. (Use lighter to ignite bourbon.) Keep stirring until fully incorporated into glaze.
Poke 10-15 deep holes in fruitcake and pour glaze over top. Catch drippings and continue pouring back on top of fruitcake. Serve and sprinkle with confectioner's sugar if desired.
Can be stored wrapped in parchment paper and aluminum foil in airtight container for several weeks to age.