Indulge in the rich and moist delight of a classic Fruit Cake! Bursting with a symphony of flavors and textures, this recipe promises to tantalize your taste buds with every bite. Before you embark on this culinary journey, gather your ingredients and prepare to create a masterpiece that will leave everyone craving for more.
Ingredients:
For the fruit mix (soak overnight):
- 100 g dried apricots
- 100 g dried prunes
- 100 g currants
- 75 g golden raisins
- 50 g glace candied cherries
- 50 g mixed citrus peel
- 2 – 2½ cups of rum or unsweetened apple/orange juice, as needed
For the cake batter:
- Fruit mix drained (reserve soaking liquid)
- 200 g plain flour
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 175 g unsalted butter softened at room temperature
- 200 g brown sugar
- 2 large eggs
- 1 tbsp golden syrup
- 1 tbsp milk
- 3 tbsp sweet rum or fruit juice from reserved soaking liquid
- 100 g walnuts chopped
Directions:
- Make and soak the fruit mix:
- Cut up larger dried fruit into roughly the same size as the smaller fruit. Combine in a glass bowl.
- Pour in enough rum (or juice) to cover all the fruit. Stir to moisten all the fruit.
- Cover tightly and let it soak overnight at room temperature or 3 – 5 days for deeper flavor.
- Bake the fruit cake:
- Pre-heat oven to 150°C (300°F). Place a tray of hot water on the bottom of the oven.
- Line a 9 x 5″ loaf pan with baking paper and grease.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Fold in sifted flour mixture, syrup, milk, and sweet rum until well combined.
- Fold in drained fruit mix and chopped walnuts.
- Bake in water bath at 150°C (300°F) for 2 – 2½ hours until a skewer comes out clean.
- Cool in the pan on a rack.
Tips:
- For a deeper flavor, allow the fruit mix to soak for 3 – 5 days.
- Use a water bath in the oven to ensure even baking and moisture retention.
- Cover the cake with foil when the top is golden to prevent over-browning.
- Brushing the cake with brandy or liquor after baking can enhance its flavor and aid in maturing.
Conclusion:
With its decadent blend of fruits, spices, and nuts, this Rich & Moist Fruit Cake promises to be the highlight of any occasion. Whether enjoyed with a cup of tea or as a delightful dessert, its irresistible aroma and sumptuous taste will have everyone saying, “YUMMY!”
- Can I substitute the alcohol in the fruit mix with another liquid?
- Yes, you can substitute rum with unsweetened apple juice, orange juice, or even cranberry juice if you prefer a non-alcoholic version of the fruit mix. Ensure the liquid covers all the fruit for proper soaking.
- How long can I store the fruit cake after baking?
- Fruit cakes have excellent keeping qualities. Once baked and cooled, you can store them in an airtight container at room temperature for up to a week. For longer storage, wrap the cooled cake in parchment paper, followed by aluminum foil, and store it in the refrigerator for up to a month. Some even age fruit cakes for several months to enhance flavor.
- Can I adjust the spices and nuts in the cake batter to suit my taste?
- Absolutely! Feel free to adjust the spices according to your preference. You can increase or decrease the quantities of cinnamon, ginger, allspice, or nutmeg to suit your taste buds. Similarly, you can swap walnuts with pecans, almonds, or omit them altogether if you have nut allergies.
- Is it necessary to soak the fruit mix overnight, or can I bake the cake immediately after mixing the ingredients?
- Soaking the fruit mix overnight (or longer) allows the dried fruits to absorb moisture, resulting in a plumper and juicier texture in the final cake. However, if you’re short on time, you can soak the fruit for a few hours. Just ensure the fruit mix is adequately moistened before adding it to the cake batter for the best results.