Easy Fruit Cake

withwendyandshanno
Oct 24
3 min read

Today we’re making an easy super moist Fruit Cake recipe that is packed with dried fruit, nuts, rum and all the festive flavours you love! This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted. If you think making a Christmas Fruit Cake is complicated, sit back, relax and watch this easy recipe.

Ingredients

For the fruit mixture (prepare at least 1 day ahead)

800 g dried fruit
- 200 g sultanas
- 200 g raisins
- 200 g black currents
- 100 g dates
- 100 g prunes
150 ml rum, brandy or orange juice

For the cake batter

225 g unsalted butter, room temperature
225 g dark brown sugar
1 ½ tbsp (25 g) molasses
4 large eggs + 1 egg yolk
2 tsp vanilla extract
225 g plain flour (all-purpose flour)
½ tsp salt
1 tsp all spice mix
50 g ground almonds
2 medium oranges, zest
1 medium lemon, zest
100 g mixed peels
100 g glacé cherries, halved
50 g almonds, blanched, lightly toasted and chopped
50 g walnuts, lightly toasted and chopped

For the spice mix

2” stick cinnamon
12 cloves (I accidentally said peppercorns in the video)
¼ tsp nutmeg, freshly grated

For feeding (optional)

2–3 tbsp extra brandy or rum

Method

Soak the fruit

In a medium glass bowl, combine the dried fruits with the rum, brandy or orange .
Stir well to coat, cover tightly, and leave to soak for at least 24 hours or up to 3–5 days for deeper flavour.
Stir occasionally to keep the fruit evenly moistened.

Make the batter

In a large mixing bowl, cream together butter and sugar until pale and fluffy (approximately 5 minutes).
Add the molasses and continue to beat it for another 30 seconds
In a mortar pistol add the cinnamon, cloves and nutmeg and pound it till you have a fine powder.
Now add the eggs one at a time, then add the extra yolk and vanilla extract.
In a separate bowl, whisk together flour, salt, and all spice mix.
With the mixer on stir, gradually add the dry ingredients to the mixing bowl and mix gently until just combined.
Now add the ground almond and give the batter a quick mix till all is well blended.
Add the chopped almonds, walnuts, glacier cherries, mixed peels, zest of the oranges and lemon to the bowl with the soaked fruit. Give it a mix till all is well distributed.
With the mixer on stir, add the fruit mix to the batter in two additions. The batter will be thick and dense, that’s perfect for a fruit cake.

Prepare the pan

Brush a little melted butter to a deep 8-inch (20 cm) round or square cake pan and line it with a double layer of parchment paper around and at the bottom.
Wrap the outside of the tin with a double layer of parchment paper to prevent the edges from over-browning.
Cut a 8 inch (20 cm) round parchment paper and keep it aside to place on the top of the cake while baking.
Preheat the oven to 140°C / 280°F.

Bake

Spoon the mixture into the prepared tin and smooth the top.
Place the cutout parchment paper on the top of the cake.
Put the cake on a baking sheet, then place on the middle rack of the oven and bake the cake for 3 hours, or until a skewer inserted in the center comes out clean or with a few crumbs.
Place the cake on a wire rack. Remove the outer parchment paper and allow the cake to cool in the tin for about 15 minutes.

Feed and store

While still slightly warm, poke small holes in the cake with a skewer and brush with a little rum or brandy.
Once fully cooled, take the cake out of the cake pan, wrap tightly in plastic wrap and foil, then store in an airtight tin in a cool place.
For a matured, aromatic flavour, feed the cake with a tablespoon of rum or brandy every two weeks until Christmas.