Recipe courtesy of the Culinary Institute of America.
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 1/2 cups dried fruit, including cranberries, golden raisins, and blueberries
- 1/2 cup American whiskey
- 1/2 cup warm water
- 1/2 cup milk
- 1 package (3/4 ounce) rapid-rise yeast
- 1 1/2 cups whole-wheat flour, sifted
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 pound (1 stick) soft unsalted butter, cut into cubes
- 3 eggs
- 1 cup confectioners' sugar
Combine 1/2 cup of the granulated sugar with the water in a small saucepan. Simmer over medium-high heat until sugar is completely dissolved. Remove from heat and set aside.
Place the dried fruit in a large bowl. Add the sugar mixture and whiskey; stir and set aside.
In a medium mixing bowl, combine warm water and milk.
Combine yeast with 1 cup of whole-wheat flour and combine it with the milk mixture. Sprinkle the remaining whole-wheat flour on top. Set aside to allow the yeast to ferment until the yeast breaks through the surface of the flour, approximately 30 minutes.
Lightly spray and flour an 8-inch tube pan.
Sift together the remaining dry ingredients and set aside.
Drain the fruit mixture; reserve the syrup for later use as a glaze.
In a stand mixer fitted with the paddle attachment, beat together the butter and the remaining 1 cup of granulated sugar until light in texture. Add eggs one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
Turn the mixer to low speed and add the sponge (flour and yeast mixture); mix until fully combined. Add the remaining sifted dry ingredients. The batter will be stiff. Stir in the drained fruit.
Place the batter in the pan, cover, and set in a warm area to allow the cake to rise, approximately 1 1/2 to 2 hours.
Meanwhile, prepare the glaze: In a medium-sized bowl, combine the 1 cup confectioners' sugar and 2 tablespoons of the syrup reserved from the drained fruit. Stir until smooth and set aside.
Bake cake in a preheated 350º F oven for 45 to 60 minutes, until a toothpick inserted into the cake comes out clean.
Allow to cool in pan for 5 minutes and transfer cake to a wire rack to cool. When cool, lightly brush with reserved syrup, and top with glaze.