The Unofficial Harry Potter Cookbook - Dinah Bucholz [88]
Cake
½ cup dark raisins
½ cup golden raisins
½ cup dried currants or cranberries
½ cup chopped dried dates
½ cup chopped dried apricots
1 cup brandy
3 cups all-purpose flour
½ cup ground walnuts
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1½ sticks (12 tablespoons) butter, at room temperature
1½ cups packed dark brown sugar
4 large eggs, at room temperature
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest and juice of 2 oranges
½ cup marmalade
1 cup chopped walnuts
¼ cup brandy, to finish
½ cup currant jelly, melted
2 pounds marzipan
Royal Icing (recipe follows)
Royal Icing
3 large egg whites
¼ teaspoon cream of tartar
5 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
For the cake, place the dried fruit in a bowl and pour the brandy over it. Let it soak overnight. Drain the fruit, reserving the brandy.
Preheat the oven to 275°F. Grease and flour a 9-inch spring form pan and line the bottom and sides with parchment paper. The sides will be a bit tricky, but you can do it. Whisk together the flour, ground walnuts, baking powder, salt, and spices in a large mixing bowl.
Beat the butter and sugar in a separate bowl using an electric mixer until light and fluffy, scraping down the sides of the bowl as needed, about 4 minutes. Add the eggs one at a time, beating after each until incorporated. Add the zest and juice of the lemon, lime, and oranges along with the marmalade and reserved brandy and beat until combined. Don't worry if the mixture looks curdled.
Add the flour mixture and mix on the lowest speed until combined. Add the soaked dried fruits and chopped walnuts and mix until combined. Scrape and fold with a rubber spatula to finish.
Scrape the batter into the prepared pan and bake for 2½ hours. A toothpick inserted in the center should come out clean. Cool completely in the pan.
Release the latch on the springform pan to remove the cake. Invert the cake and remove the bottom. Poke holes in the bottom of the cake with a skewer and spoon the ¼ cup brandy over the bottom. Wrap the cake well in plastic wrap and store upside down. The cake will stay fresh for several months. If you want the cake to keep for longer (or even years — no kidding), then once a month unwrap the cake and spoon ¼ cup brandy over the bottom. Rewrap it well and store it upside down.
When you are ready to assemble the cake, place it right-side up on a cardboard round or platter. Brush the top and sides of the cake with the melted jelly. Roll out the marzipan on a work surface dusted with confectioners' sugar to a 14-inch circle. Drape the marzipan over the cake, press it in place, and trim off the bottom with a sharp knife. Eat the trimmings while you work.
To make the Royal Icing, beat the egg whites with the cream of tartar until soft mounds form. Reduce the speed to medium and gradually add the confectioners' sugar. Add the vanilla and beat on high speed until stiff. Use an icing spatula to thickly cover the top and sides of cake. Make peaks and swirls with the icing spatula or the back of a teaspoon. Allow the icing to set before serving; it will harden. Do not refrigerate the cake — the condensation will ruin the Royal Icing. Once the cake has set, even after it has been cut, it can be stored at room temperature wrapped in plastic wrap.
Serves 16 hungry people for tea or 32 stuffed people for dessert
Most recipes for fruitcakes advise maturing the cakes for a few months to allow the flavors to ripen. This cake, however, also tastes delicious fresh. To make this cake for kids, replace the brandy with apple juice and serve within 24