Rich Moist Fruit Cake Recipe

Rich Moist Fruit Cake Recipe

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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:

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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!

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