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.
Keyword : fruit cake
Ingredients
Dried Fruits
Cake Batter
- 1½ cups all-purpose flour (225g)
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 stick butter (½ cup/115g)
- ¼ cup brown sugar (45g)
- 1 large egg
- ½ cup plum jam (or marmalade)
- 1 tbsp instant coffee
- ¼ cup warm water (60ml)
Mixed-ins
- ½ cup red glazed cherries (90g)
- ½ cup green glazed cherries (90g)
- 1 cup walnuts (chopped) (100g)
- 2 tbsp dried Clementine peel
Instructions
- 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.
Notes
** I doubled the ingredients to make two loaves at one time. Ingredients list above is for one loaf of Rich Fruit Cake.
Nutrition
Serving: 10gCalories: 218kcal
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