Fruit cake is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and soaked in spirits.
Fruitcake is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
- 100g glacé cherries
- 1.35kg dried fruit cake mix
- 250ml rum/brandy/sherry
- 250g soft brown sugar
- 230gr butter/margarine
- 5 extra-large eggs
- 240g cake flour
- 125ml honey
- 2ml bicarbonate of soda
- Halve the cherries and add to the dried fruit mix.
- Pour over the rum/brandy/sherry and mix.
- Cover and set aside for a few hours (I leave overnight or for a day)
- Prepare the baking pan thus:
- Grease a deep 25cm cake pan.
- Line the base and sides with a double layer of waxed paper.
- Grease the paper as well.
- Tie a double layer of brown paper on the outside of the pan.
- Also, fold a ‘lid’ from the double layer of brown paper.
- NOTE – Pan preparation is important to prevent the cake from burning. Don’t be tempted to skip this step.
- Preheat the oven to 160 degrees Celcius
- The Cake Mixture
- Cream the sugar and butter/margarine.
- Separate the eggs.
- Beat the egg yolks one by one into the sugar mixture AND after each addition stir in a tablespoon of the flour.
- Beat the mixture well each time.
- Mix the remaining flour with the fruit mixture and stir into the sugar mixture.
- Heat the honey, mix in the bicarbonate of soda and stir it into the fruit mixture.
- In a clean bowl, beat the egg whites till they form stiff peaks and FOLD into the fruit.
- Spoon the batter into the prepared pan.
- Place the ‘lid’ on top.
- Bake for 90 minutes.
- Lower the oven temperature to 140’C and bake for another hour.
- If a skewer inserted into the middle of the cake comes out clean, the cake is done.
- Sprinkle the hot cake with a rum/brandy/sherry and leave to cool in the pan.
- Carefully turn it out and store it in an airtight container till needed.
- Remove the paper just before cutting.
- My notes –
- *I doubled this recipe and used 1litre volume loaf pans and baked four cakes simultaneously in a fan-forced oven.
- *I usually pour over some more ‘booze’ about a week later. Then wrap in cling film and foil and store.
- I’ve already kept a fruitcake for longer than a year.
Prepared by Dee