- 1 cup raisins
- 1 cup dried dates, coarsely chopped
- 1 cup dried apricots, coarsely chopped
- 2 cups mixed candied fruits (cherries, zest of orange and lemon, etc.), chopped
- 1 cup cranberries, fresh or frozen*
- 1/3 cup rum or orange juice
- 1 cup butter, softened
- 1 cup maple sugar
- 4 eggs
- 1 1/4 cups all purpose flour
- 1 pinch salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup maple butter
- Combine the fruits in a large plastic dish. Sprinkle with the rum or orange juice, cover tightly, and leave to macerate overnight at room temperature.
- Position the rack in the centre of the oven. Preheat to 150° C (300° F).
- Generously butter and flour the insides of three 20 cm x 10 cm (8 x 4 in) loaf pans.
- Use a mixer to cream the butter with the maple sugar. Add the eggs one at a time, beating well after each.
- In a small bowl, combine the flour, salt, baking soda, and spices.
- Gradually add this to the first mixture.
- Stir into the fruit mixture with the mixer at low speed or with a wooden spoon.
- Pour even amounts of cake batter into the three pans. Bake 1 1/2 hour or until metal skewer or knife inserted in centre comes out clean.
- Allow cakes to cool completely before removing from pans. Wrap in foil or place in airtight plastic containers. Keep in fridge.
- Before serving, heat maple butter in microwave in 10 – 15 second intervals until it is just liquid enough to pour over the cakes. Spread 80 g (1/4 cup) maple butter onto each cake.
Advice from Maple experts
MACERATION TIME: 1 night
* KEEPS FOR:
If made with fresh or frozen cranberries: 2 weeks in fridge or several months in the freezer.
If made with dried cranberries: 3 or 4 weeks at room temperature or 2 – 3 months in the fridge.