This is my regular fruitcake mix. The only things I did differently this year?
Use some El Dorado Rum, and bake my fruitcake in a sheet pan. For the first time ever!
Once I discovered this fruitcake, there was no going back. Everything about it is perfect for someone who may not have had time to soak dried fruits, or is a collector of dried fruits (namely me), or who has a random selection of dried fruits as opposed to a mixed pack.
1. Make Your Fruitcake Mix
I soaked about 4kgs of fruit (raisins, sultanas, currants, candied orange, and glace fruits) in a large jar and covered with a mix of
The fruit steeped in the alcohol for a couple of weeks, and then when I was ready to bake, I spooned out the dried fruit, let it drain, and then measured out the quantity I needed. The soaking liquid is reserved and used in the cake mixture.
1️⃣ Soak 2kg of dried fruit in a large jar, or jars, with enough alcohol to cover. I used St Remy Brandy, El Dorado 5-year old rum, Cointreau and Passoa passion fruit liqueur.
2️⃣ Add some sugar – typically brown sugar with 2 teaspoons of Mixed Spice or a warming blend like apple pie mix of pumpkin spice. Stir well and store in a cool, dark place for up to 2 years
3️⃣ Measure out 1.5kg of fruit from the mix. The fruit will be plump and heavier so you won’t use all you did at the start
4️⃣ Drain in – in a colander, or use a slotted spoon
5️⃣In a blender or food processor, blitz 750g of the measured fruit with 500ml soaking liquid until a thick fruit paste forms
2. Bake your Cake | Recipe, adapted from Simmer and Stir Christmas Cake, the Good Food Magazine
- 750 g soaked and drained dried fruit mix, divided in half
- Blitzed thick fruit paste
- 350g cold unsalted butter, chopped
- 400g brown sugar
- 1/2 teaspoon orange oil, optional
- 1 teaspoon Fiori di Sicilia, optional
- 1 teaspoon vanilla powder
- 1 tablespoon Mixed Spice
- 200g ground almonds
- 6 large eggs, lightly beaten
- 400g plain flour, sifted
- 1 teaspoon baking powder
- Brandy, Run, Cointreau to feed the cake
- Pinch of salt
Method
In a large pot, combine the soaked, not-blended half of the cake mixture, and the blended.
Add the butter, sugar, orange oil, fiori di Sicilia, mixed spice, and vanilla powder. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
Remove the pan from the heat and leave to cool for 30 minutes.
Meanwhile, preheat the oven to 300 F/ 150C. Grease and line a half sheet pan with parchment.
When mixture has cooled down add the ground almonds, whisk in, then follow with the eggs and mix well. Sift the flour, baking powder, and salt into the pan. Stir in gently, until there are no traces of flour left.
Pour the mixture into the pan and smooth it down evenly.
Bake for 45 minutes, then turn down the heat to 280 F/ 140C and cook for a further 1 hour, or longer until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much.
Insert a fine skewer in to the centre of the cake to check it is done – if it comes out clean, it is cooked.
While still warm, pour over a half cup each of brandy, rum, Cointreau. Cover with a tea towel and leave the cakes to cool in the tin, overnight works.
Because I baked it in a sheet pan, I cut it up, in pan, and then packaged it in clear bags.
Enjoy x
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