A delicious fruitcake recipe
A delicious light fruit cake recipe loaded with dried fruit and nuts.
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Ingredients
Fruit to soak:
- 140 grams raisins
- 140 grams sultanas
- 120 grams dried cranberries
- 120 grams soft dried apricots roughly chopped
- 120 grams candied citrus peel
- ¾ cup 180ml Ratafia plus more for drizzling over the top
Cake:
- 225 grams butter at room temperature
- 330 grams sugar
- ¼ cup golden syrup of light corn syrup
- 1 tsp salt if using unsalted butter otherwise a pinch
- ¼ tsp ground ginger
- ¼ tsp cinnamon
- ¼ tsp ground allspice
- 1 tsp vanilla extract
- Grated zest of an orange
- 5 large free-range eggs
- 445 gms cake or all-purpose flour
- 2 tsp baking powder
- 1 cup milk
- 200 gms glace cherries cut in half
- 200 gms Pecan nuts roughly chopped
- Additional blanched almonds to decorate optional
Instructions
- Place all the fruit in a bowl and cover with the Ratafia. Cover and allow to soak overnight at room temperature. Give it a stir every now and again if you remember.
- When you are ready to make the cake, preheat the oven to 150C / 300F and line the cake tins with baking paper on the bottom and sides.
- Using an electric mixer, beat the butter and sugar until well combined. Add the syrup, salt, spices and orange zest and mix until well combined.
- Add the eggs one at a time ensuring they are well mixed after each addition.
- Sift the flour and baking powder together and alternate adding this with the 1 cup of milk until well combined. Then add all the soaked fruit (with any liquid) and the cherries and nuts and briefly mix until well combined. Scrape down the bowl by hand ensuring all the fruit is evenly distributed.
- Dived the batter between to the 2 cake tins and smooth out the top. Decorate with whole blanched almonds if you are using and bake for 1.5 to 2 hours depending on the size of your pans. The cake is done when it's golden brown and firm to the touch. Insert a sharp knife into the middle and if it comes out clean it is down. Bake for a little longer if it needs to as ovens do vary. Loosely cover with tin foil form about halfway through if you feel it needs it to prevent over-browning.
Notes
Storage: Allow the fruit cake to cool completely in the tin before turning it out. Wrap tightly in a double layer of baking paper, then in a layer of foil. Store in an airtight container in a cool, dark place for up to two weeks.
Feeding with brandy: For a richer flavour and a longer shelf life, you can "feed" the cake with brandy. While the cake is still warm, poke holes across the surface using a skewer and brush generously with brandy. Allow it to soak in completely. Once cooled, wrap in baking paper and foil as above. Repeat the feeding process once a week for up to four weeks, unwrapping the cake, brushing with another tablespoon or two of brandy, and rewrapping. A well-fed fruit cake will keep in a cool, dark place for up to three months.
Freezing: Wrap the cooled cake tightly in cling film, then foil, and freeze for up to six months. Defrost overnight at room temperature, still wrapped, to prevent condensation from forming on the surface. Do not feed with brandy after defrosting.