Saturday, August 08, 2009

Fruit Cake Recipe

This rich, moist cake is packed with dried fruit.

Preparation time: about 40 minutes (excludes soaking, baking and cooling times)

Yields about 45 pieces (each about 2cm by 3.7cm by 6.5cm)

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

360g (2 1/4 cups) raisins
340g (2 cups) sultanas
200g (1 cup, lightly packed) glace cherries, chopped into quarters
150g (3/4 cup, lightly packed) deseeded dried dates, chopped into small pieces
150g (2/3 cup, firmly packed) deseeded prunes, chopped into small pieces
140g (1 small) apple, peeled and grated (about 1/2 cup loosely packed grated apple)
56g (2 tablespoons) apricot conserve
125ml (1/2 cup) brandy or rum
225g (1 1/2 cups) plain flour
75g (1/2 cup) self-raising flour
2 teaspoons (4g) mixed spice (a combination of cinnamon, allspice and nutmeg)
250g butter, softened (if using unsalted butter, add 1/2 teaspoon fine table salt)
226g (1 cup, firmly packed) brown sugar
4 large eggs (we use eggs with a minimum weight of 59g)
20ml (1 tablespoon) brandy or rum, for brushing on cooked cake

Place raisins, sultanas, cherries, dates, prunes, apple, conserve and brandy in a large bowl and stir to combine.

Cover bowl with plastic wrap and set aside for several hours, stirring occasionally.

Grease a 9cm deep, 20cm (base side measurement) square cake pan. Line base and sides of the pan with three layers of baking paper. Wrap the outside of the pan with three layers of brown paper and tie kitchen string around the paper to hold it in place.

Preheat oven to 150 degrees Celsius (not fan-forced). Move the oven rack to the lower half of the oven so that the top of the cake will sit in the middle of the oven.

In a medium bowl, stir plain flour, self-raising flour and mixed spice together until well combined. Set aside.

Using an electric mixer or electric hand-held beaters, beat the butter and brown sugar together in a large, deep bowl. Stop the machine occasionally to scrape down the side and base of the bowl with a spatula. Continue beating until the butter and sugar mixture is pale and creamy. ©

Add the first egg to the butter mixture and beat on medium speed for about one minute. Repeat with the second egg. Stop the machine and scrape down the base and side of the bowl. Add the remaining eggs one at a time, beating on medium speed for about one minute after each addition.

Add the fruit mixture to the butter mixture and stir until well combined.

Add the flour mixture to the fruit and butter mixture and stir until just combined.

Spoon the mixture into the prepared pan, pushing the batter into the corners of the pan with a spatula or the back of a spoon. Use a spatula or the back of a spoon to smooth the surface of the batter.

Bake for about 2 hours 50 minutes to 3 hours 10 minutes, until a thin-bladed knife inserted into the centre comes out clean. The centre of the cake should feel firm when gently pressed. To prevent over-browning, we cover the cake with greaseproof paper after 2 hours of baking.

Leave the cake in the pan, and brush the extra tablespoon of brandy/rum over the top of the hot cake.

Cover the cake with greaseproof paper and a clean tea towel and allow to cool completely in the pan. This will take several hours.

The cake can be served as soon as it has cooled; however, we find that its flavour and texture improve if it is stored for a few weeks before serving. To store, remove the cake from the pan (leaving the baking paper on the cake), tightly wrap in plastic wrap, then aluminium foil and place in an airtight container in a cool, dark place. If the weather is very hot, we store the cake in the refrigerator and bring it to room temperature before serving.


Blogger Margaret said...

Hi. I discovered your blog tonight whilst searching for a Leek & Potato Soup (which was delicious by the way) and have been trawling through the recipes. I have bookmarked the page and will be visiting often as there are many recipes I am going to come back and try (beef and red wine pie, shepherds pie and more) Thank you for a fantastic blog :)

17/8/09 7:52 pm  
Blogger Miss High Heels said...

Your fruit cake looks great. I love the look of an unbaked fruit cake, the contrast between the dried fruit and cake batter always reminds me of Christmas time.

20/8/09 11:52 am  
Blogger daphne said...

Who says they are just for CHristmas hey? I can have a slice any time of the day!

24/8/09 1:58 am  
Blogger The Cake Maker said...

I made this a couple of weeks ago and cut into it this morning.... delicious! Lovely and moist and packed full of fruit... the extended family will all get some. thanks for another fab recipe!

7/9/09 8:46 am  
Anonymous Catriona said...

I made this fruit cake for my brother's birthday in September and it was totally awesome! I will be making another cake for Christmas to share with my family and friends.

10/11/09 10:22 am  
Anonymous Anonymous said...

Hi, I love your website and everything I cook from it is a winner. I am going to make your fruit cake and was wondering where you buy the brown paper from and also the purpose of it on the outside of the tin? Thanks again for wonderful recipes!

1/6/10 9:37 am  
Anonymous Catro said...

This was my first serious fruit cake that I baked and it was superb. I would like to add some almonds to this cake recipe as I am making this cake for Christmas. What quantity would I use please and should these almonds be slivered or whole etc?

24/8/10 11:08 pm  
Anonymous lesley said...

such an amazing fruit cake. Nice and moist and full of flavour. Love your blog and always look here for a recipe first before looking elsewhere. But I usually find what I am looking for here

2/10/11 8:21 pm  
Anonymous Anonymous said...

I hardly ever eat fruit cake, so you could say that this is my first time eating it. It's so delicious! At first I had a few fears during it's baking because it was not browning a whole lot, I didn't wrap brown paper around it or put 3 layers of baking paper, and I thought I overcooked it because halfway I poked a skewer in it and it came out clean. Though after all this, it came out perfectly alright. Seriously good. My brother ate up all the end bits :) Thank you so much!

20/11/11 1:35 pm  
Anonymous Rola said...

Hiii I really want to try this recipe ! Can you recommend a non-alcoholic substitute for the brandy/rum :) ive made thebanana cake w cream cheese frosting and sticky date pudding from this website all i can say is O M G yum... Cant wait to make this one

29/6/12 12:14 am  
Anonymous SarahJayne said...

I was just wondering if this would be a good recipe for a wedding cake (to be kept for a year)? I have tried lots of your recipes before and they are all fabulous so I'm keen to use this one as I have no doubt it'll be delicious.

11/1/13 4:37 pm  
Blogger Unknown said...

Is there any alternative from using alcohol to soak the dried fruits and also for brushing the cake top?
Thank you.

3/10/18 1:50 pm  

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