• Ingredients: 27
  • Serves: 12

Mrs. mackinnon’s christmas fruitcake with all purpose flour, self-rising flour, salt, unsalted butter, room temperature, dark brown sugar, large eggs.

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/3 cup self-rising flour
  • 1/2 tsp. salt
  • 1 cup plus 2 tbsps. unsalted butter, room temperature
  • 1 1/2 cups dark brown sugar
  • 5 large eggs

For starter

  • 1 tsp. sugar
  • 1/4 cup warm milk or water
  • 2 1/4 tsps. active dry yeast
  • 1/2 cup sifted all-purpose flour

For dough

  • 3 tbsps. sugar
  • 3/4 tsp. salt
  • 1 tbsp. hot milk or water
  • 3 large eggs
  • 1 1/2 cups sifted all-purpose flour plus additional for dusting
  • 1 1/2 sticks unsalted butter, cut into 12 tbsp. pieces, at room temperature, plus additional for brushing

For pudding

  • Special equipment: a heavy-duty stand mixer with whisk attachment and dough hook; an 8 1/2-inch aluminum ring mold* ; a 2-inch round cookie cutter

Whiskey Butter Sauce

For the barbecue

Directions

  1. Step 1 Mix first 6 ingredients in large saucepan. Add 1/2 cup rum; bring to simmer over medium heat, stirring often.

    For this step you will need

  2. Step 2 Remove from heat. Mix in grated orange and lemon peels, syrup, and baking soda. Let stand until fruit mixture absorbs liquid, stirring often, about 1 hour.
  3. Step 3 Preheat oven to 325°F. Butter 10-inch-diameter springform pan, then line bottom and sides of pan with parchment; butter parchment.

    For this step you will need

  4. Step 4 Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended.

    For this step you will need

  5. Step 5 Beat in eggs 1 at a time. Add flour mixture; beat until just blended. Stir in fruit mixture. Transfer batter to pan.

    For this step you will need

  6. Step 6 Bake cake 2 hours. Reduce oven temperature to 275°F; continue to bake covered until tester inserted into center comes out clean but slightly moist, about 30 minutes longer.
  7. Step 7 Transfer to rack; remove foil. Pierce top of cake all over with skewer. Drizzle 6 tablespoons rum very gradually over cake.

    For this step you will need

  8. Step 8 Cool completely in pan. Cut around pan sides to loosen; remove pan sides. (Can be made 3 weeks ahead.