This recipe yields a deeply flavorful, moist fruit cake perfect for holidays, celebrations, or simply enjoying with a cup of tea.
Ingredients:
- For Soaking the Fruit (at least 24 hours, preferably longer):
- $500$g mixed dried fruit (raisins, sultanas, currants, candied peel, cherries)
- $150$ml dark rum or brandy (or strong tea/fruit juice for a non-alcoholic version)
- For the Cake:
- $250$g unsalted butter, softened
- $250$g dark brown sugar
- 4 large eggs
- $250$g all-purpose flour
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- $50$g ground almonds
- $50$g chopped almonds (optional, for texture)
- 1 tablespoon black treacle or molasses (optional, for deeper color and flavor)
- For Glazing (optional):
- Apricot jam, warmed and strained
- Extra rum or brandy
Instructions:
- Soak the Fruit:
- In a large bowl, combine the mixed dried fruit and the rum or brandy (or your chosen alternative).
- Cover the bowl tightly and let it soak for at least 24 hours, preferably 2-3 days, stirring occasionally. The longer the fruit soaks, the richer and more moist the cake will be.
- Prepare the Cake Batter:
- Preheat your oven to $150^\circ$C ($300^\circ$F). Grease and line a 9-inch ($23$cm) round or square cake tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- If using, beat in the treacle or molasses.
- In a separate bowl, sift together the flour, mixed spice, cinnamon, cloves, and salt. Stir in the ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the soaked fruit (including any remaining liquid) and the chopped almonds (if using).
- Bake the Cake:
- Pour the batter into the prepared cake tin and level the surface.
- Bake for approximately 2-2.5 hours, or until a skewer inserted into the center of the cake comes out clean.
- If the top of the cake begins to brown too quickly, cover it loosely with aluminum foil.
- Allow the cake to cool completely in the tin before removing it.
- Glaze and Mature (optional):
- Once the cake has cooled, remove it from the tin and peel off the parchment paper.
- If desired, brush the top of the cake with warmed and strained apricot jam for a glossy finish.
- For an extra rich cake, you can also brush the cake with additional rum or brandy once a week for several weeks. Wrap the cake tightly in parchment paper and foil and store it in an airtight container in a cool, dark place. This maturation process enhances the flavor and moisture of the cake.
- Serve:
- Slice and serve your rich, moist fruit cake. It pairs perfectly with a cup of tea or coffee.
Tips for Success:
- Use high-quality dried fruit for the best flavor.
- Don’t be afraid to experiment with different types of dried fruit or nuts.
- Allow the cake to cool completely before glazing or slicing.
- Maturing the cake for a few weeks will greatly improve its flavor and texture.
- If the top browns too fast, reduce the oven temperature slightly.
- Check the cake frequently after the first 1 hour and 45 minutes of baking.
Enjoy your delicious fruit cake!