THIS recipe yields a rich, moist, deeply flavoured dark fruitcake with a beautiful dark crumb — perfect for celebrations or as a gift.
The recipe below produces one 8-inch or 9-inch round dark fruitcake, which serves 12 to 16.
Ingredients
250g raisins;
200g sultanas;
150g currants;
100g mixed peel;
100g glazed cherries;
100g dates, chopped;
100g dried prunes, chopped;
100g almonds;
100g cashews;
100g walnuts;
50g pecans
For soaking
250ml grape juice/ apple juice/ orange juice/brandy;
Two tablespoons vanilla extract;
One tablespoon molasses or dark caramel (Soak overnight or for up to 24 hours.)
Cake batter
300g unsalted butter, softened;
300g dark brown sugar;
Six large eggs;
Two teaspoons vanilla extract;
350g all-purpose flour;
Two teaspoons baking powder;
Half teaspoon baking soda;
Half teaspoon salt;
Two teaspoons cinnamon;
One teaspoon nutmeg;
One teaspoon mixed spice;
Half teaspoon cloves;
Zest of one orange
For feeding the cake
Quarter cup brandy/apple juice/ grape juice;
One tablespoon vanilla extract;
Method
1. Combine all the dried fruit with the juice, vanilla and molasses. Cover and leave overnight or for up to 24 hours.
2. Grease and line an 8-inch or 9-inch round cake tin with baking paper. Preheat the oven to 140°C (285°F/Gas Mark 1).
3. Beat the butter and brown sugar together until light and fluffy, then add the eggs one at a time, beating well after each addition. Mix in the vanilla.
4. Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, mixed spice and cloves. Gently fold the dry ingredients into the butter mixture.
5. Fold the soaked fruit, chopped nuts and orange zest into the batter until evenly distributed.
Spoon the mixture into the prepared tin and smooth the top. Bake for two and half to three hours or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
6. While the cake is still warm, brush it with the grape juice (or brandy) and vanilla mixture. Allow it to cool completely in the tin.
7. Mature the cake (optional). Wrap the cooled cake tightly in baking paper and foil, then store in an airtight container for one to two weeks.
Feed lightly with grape juice, apple juice or brandy every few days for an even richer, moister cake.
Decorating (Optional)
Top with:
Whole almonds, cashews, walnuts, pecans or glazed cherries.
Brush with a light sugar glaze, warmed apricot jam or honey for a glossy finish.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on Facebook and Instagram (Rudo Kandiero)
