Light Fruitcake Ring

Name: Light Fruitcake Ring
Yield: Makes one 8-cup (2 L) Bundt cake | Serves 20 to 24
Ingredients: 1 tsp (5 mL) vanilla extract; 2 eggs, separated; ¾ cup (185 mL) pecan pieces; 3 oz (90 g) bittersweet chocolate, chopped; ¼ tsp (1 mL) ground cloves; 2½ Tbsp (37.5 mL) baking powder; 2¼ cups (560 mL) all-purpose flour; ⅓ cup (80 mL) amber rum, plus extra for brushing cake; ¼ tsp (1 mL) salt; ½ cup (125 mL) chopped pitted prunes; ½ cup (125 mL) chopped pitted dates; ½ cup (125 mL) chopped dried figs; ½ cup (125 mL) chopped dried apricots; 1 cup (250 mL) milk; 2 Tbsp (30 mL) honey; ¾ cup (185 mL) sugar

Preparation info

Makes one 8 cup 2 L ) Bundt cake | Serves
20 to 24

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This fruitcake is light in colour and mild tasting, and it is more like a coffee cake or loaf cake than a traditional fruitcake. Rather than candied fruit that has been dyed red and green, this cake contains naturally dried fruits that add a rich depth of flavour, and the little bit of chocolate really works with the rum.

Ingredients

¾ cup (185 mL) pecan pieces
½ cup (125

Dessert
Vegetarian

Method

Stir the pecans, prunes, figs, dates, apricots, citrus peel, and chocolate with the rum. Cover and let sit for an hour.
Preheat the oven to 325°F (160°C) and grease an 8-cup (2 L) Bundt pan.
Sift the flour, baking powder, cloves, and salt, an