There are not a few people in the world who believe fruit cake is something they don’t like. And the truth is, much of what passes for fruit cake at retail is better left on the shelf.
But unknown to the many is another order of fruit cake – something elevated and costly, and to be eaten only at special occasions. This recipe is your gateway to sharing that experience with friends and family. The small size is perfect for gifts, or, if you prefer, the whole batter can be baked in one large tin. In that case, the baking time will need to be increased.
Really great fruit cake requires foresight and advance preparation. You will use about 1 kilogram of dried fruit, and it will need to be soaked in alcohol well in advance of when you plan to bake. But if you’ve left it too late, don’t worry – a few days’ soak will do in a pinch. See here for details.
While fresh fruit cake is delicious and no one will stop you eating it as soon as it cools, the tradition is to let it age for a few weeks, soaked with alcohol to keep it moist and develop the flavour. I like to bake it about a month in advance.
- Preparation Time
45 minutes - Baking Time
1 hour 45 minutes - Makes
Six 4-inch cakes - Skill-Level
Amateur
Dry Ingredients
- 260 grams all-purpose flour
- 75 grams almond flour or ground almonds
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/8 tsp ginger
Wet Ingredients
- 225 grams butter
- 210 grams brown sugar
- 3 eggs, large
- 35 g alcohol (soaking liquid)
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 orange
- 1.1 kg pre-soaked fruit and nuts, drained
Instructions
- Take six 4-inch spring-form pans and grease with coconut oil.
- Pre-heat oven to 325°.
- Drain your soaked fruit of excess alcohol and leave in colander to drip. Save this liquid for future flavouring.
- Mix dry ingredients in medium-sized bowl
- In a separate bowl, cream butter and sugar together, mixing well. Beat in eggs, one at a time.
- Add orange and lemon zest, and 35 grams of your soaking liquid, beating into your creamed butter. Mix in orange juice as well.
- Take 1 or 2 tablespoons of your dry ingredients and mix into your drained fruit.
- Mix your drained fruit into your wet ingredients. A Danish dough whisk is the best tool for this.
- Finally, add your dry ingredients to complete your batter. Mix or fold only until moist and evenly distributed.
- Divide batter evenly between your six spring-form pans. 1 and 1/3 cups per tin is about right.
- Place tins on a cookie sheet and bake at 325° for 1 hour.
- After an hour, reduce heat to 300° and continue baking for about 45 minutes.
- Remove from oven and allow to cool.
- Gently remove cakes from tins.
- Use a toothpick to poke a few holes in each cake, and then brush liberally with dark rum or whatever alcohol you are using.
- Optional: Soak cheesecloth in alcohol and use it to wrap each cake.
- Wrap each cake in aluminum foil and cling-wrap.
- At intervals of 1 to 2 weeks, open cakes and brush with alcohol. Replenish cheesecloth if it is dry.
- Cakes can be eaten whenever you like, but it’s best to let them age for at least a few weeks.
