Ingredients
- 300 g mixed dried fruit
- 150 g candied citrus peel
- 120 ml dark rum or orange juice
- 180 ml Québec maple syrup
- 125 g unsalted butter, melted
- 2 large eggs
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 100 g chopped walnuts
- Pinch of salt
Method
- Soak the dried fruit and peel in rum or orange juice for 30 minutes; heat the oven to 145 °C and line a loaf pan.
- Whisk maple syrup, melted butter, and eggs; stir in the soaked fruit.
- Fold in flour, baking powder, spices, salt, and walnuts.
- Spoon into the pan and bake 2 hours 15 minutes, covering loosely with foil if the top browns early.
- Cool completely, wrap, and rest overnight before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace 200 g brown sugar with 180 ml maple syrup and reduce the soaking liquid by 30 ml. Bake at 145 °C instead of 160 °C to prevent excess browning.
Why Quebec maple syrup: Maple deepens the dried-fruit and spice profile of the traditional fruitcake with a clean woodsy finish. It also suits the cake's long, slow baking method and Québec holiday table.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →