Rich Fruit Cake Recipe

I usually cut my fruit 2 months in advance. Mostly in October.   

Place the fruit in a glass jar with a lid. Pour enough rum or brandy to soak the fruit in completely.
Place the jar in the corner in the fridge. The fruit stays soaked in rum for the next two months.
When it’s time to bake my cake I just drain all the alcohol from the fruit completely.
I add the fruit to the cake batter and bake as normal. However, do not add the brandy after baking unless you do not mind the extra alcohol in the cake.

You can make this cake without soaking the fruit too. It’s just a matter of taste. Some of us love the taste and some find the flavor too strong.

This recipe makes an 8”(20cm) Round or 7”(18cm) Square cake 

200g (7oz) self-raising flour
170 grams (6oz) unsalted butter – softened
170 grams (6oz) Light brown sugar
4 large Eggs
½ tsp ground nutmeg
½ tsp mixed spice (see note below)
Pinch of ground mace
170 grams (6oz) Sultanas
170 grams (6oz) Currents
170 grams (6oz) Raisins
85 grams (3oz) glace cherries or dried apricots
85 grams (3oz) mixed peel or dried cranberries
Zest of half lemon
45 grams (1 ½ oz) ground Almonds
3 tblsp Rum or brandy
1 ½ tsp Black Treacle (optional)
2 tsp of vanilla extract.

Note : Mixed spice is generally made with Cinnamon, ginger powder, cloves, all spice and nutmeg sometimes even caraway seeds, cardamon and cayenne.
If you cannot get mixed spice - add 1/8 tsp each ground Cinnamon, ground ginger, ground clove and or ground All spice.
If you don't like the above spices or can't find them - add the Cinnamon and 1 tsp vanilla or 1/2 tsp almond extract -
If you are going to use orange marmalade to brush the fruit cake later you could add 1/2 tsp of orange extract to enhance the flavors)

Method

• Prepare pan for baking. Spray and line the pan with baking parchment.
• Preheat the oven to 150C / 300F
• Place all the fruit in one bowl and add a few tbsps. of flour. This will prevent the fruit from sinking to the bottom of the cake during baking.
• Sift all the dry ingredients except the fruit in a bowl.
• Place the butter and sugar in an electric mixer with a paddle attachment and mix until light and fluffy
• Add eggs one at a time. To prevent curdling add a few tbsps. of flour with the eggs. Add in the black treacle and vanilla extract.
• Now add the flour mixture and mix well.
• Next, stir in the fruits.
• Spread the batter into you baking pan. Place the pan in an oven tray and add boiling water to the tray. This will prevent the cake from drying out.
• Place the tray in the center of the oven and bake at 150C/300F for approximately 2 hours. 
• To test, insert a skewer into the center of the cake, if it comes out clean your cake is ready. If needed cover the cake top with baking paper to prevent over browning.
• When baked, add the rum and cool in the pan for 10 minutes. After 10 minutes remove from the pan and cool on a wire rack completely. 
• Decorate as desired.

Hope you enjoy this recipe. 
Until next time. Happy Holidays.
Veena


Veena Azmanov 
Veena's Art of Cakes 
Unforgettable Cakes for memorable occasions 
Website - www.veenaartofcakes.com
Blog - http://veenaartofcakes.blogspot.com/ 
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