Rich Fruit Cake
Warmly spiced traditional Rich Fruit Cake studded with dried fruits and nuts. Layers of brandy and sherry keep it moist and flavorful.
(or rum) (120ml)
red glazed cherries
green glazed cherries
dried Clementine peel
Combine raisins, dates, apricots, and prunes in a medium sized bowl. Pour in brandy and sherry (or rum), cover, and leave overnight at room temperature.
Grease a 9”x5” loaf pan and line with 2 layers of parchment paper. Drain soaked fruits, reserving the liquid.
Sift flour, cinnamon, allspice, nutmeg, and baking powder into a bowl. Combine plum jam (or marmalade), instant coffee, and warm water in a bowl. Preheat oven to 300°F (150°C).
Cream butter and sugar until light and fluffy, about 2 minutes.
Add egg and beat until combined, about 1 minute.
Add flour mixture and combined plum jam (or marmalade), instant coffee, and warm water mixture. Beat on low speed until just combined.
Remove bowl from stand mixer. Stir in soaked fruits, glazed cherries, walnuts, and orange peel.
Spread mixture into prepared pan.
Bake in oven for about 2 hours**. Test with a wooden pick. Cake is done if pick comes out clean.
Allow cake to cool in the pan. When cooled, remove cake from pan. Peel off parchment paper.
Brush reserved liquid all over the cake.
Wrap with parchment paper followed by aluminum foil.
Then wrap with plastic and seal cake in food storage bag.
Place cake in the refrigerator and allow it to age in there for 2 weeks.
Brush cake once a week (for 2 more times) with brandy and sherry (or rum) and reseal.
Finish cake within a month or freeze for up to three months.
** I doubled the ingredients to make two loaves at one time. Ingredients list above is for one loaf of Rich Fruit Cake.
Tried this recipe?
Rich Fruit Cake at https://www.rotinrice.com/rich-fruit-cake/