Fruit Cake

Dive into the rich, festive tradition of a classic Fruit Cake! This isn’t your average dense brick; it’s a wonderfully moist, spice-infused masterpiece, jeweled with rum-soaked dried fruits and crunchy nuts. Perfect for holidays, celebrations, or a luxurious afternoon treat, each slice is a journey of complex flavors and comforting warmth.

Serves: 12-16 slices

Prep Time: 30 minutes (plus overnight soaking)

Cook Time: 2.5 – 3 hours

Ingredients:
1 cup (150g) raisins
1 cup (150g) currants
1/2 cup (75g) chopped dried apricots
1/2 cup (85g) glacé cherries, halved
1/4 cup (40g) mixed candied peel
1/2 cup (120ml) dark rum or brandy (plus extra for feeding)
1 cup (225g) unsalted butter, softened
1 cup (200g) dark brown sugar, packed
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1/2 teaspoon baking powder
1 teaspoon mixed spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice)
1/4 teaspoon salt
1 cup (100g) chopped pecans or walnuts

Instructions:

1. In a large bowl, combine all the dried and candied fruits. Pour the rum or brandy over them, stir well, cover, and let them soak for at least 8 hours, or preferably overnight.
2. Preheat your oven to 300°F (150°C). Grease and line an 8-inch (20cm) round cake pan with a double layer of parchment paper, letting it extend 2 inches above the sides of the pan.
3. In a separate large bowl, cream the softened butter and dark brown sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of the flour. Stir in the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, mixed spice, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
7. Gently fold in the soaked fruit mixture (along with any remaining liquid) and the chopped nuts using a spatula.
8. Spoon the thick batter into the prepared cake pan and level the top with the back of a spoon.
9. Bake for 2.5 to 3 hours, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil for the last hour of baking.
10. Let the cake cool completely in the pan on a wire rack before removing.

Pro Tips:
Soaking the fruit is crucial for a moist cake and deep flavor. Don’t skip this step!
Low and slow is the key to baking a perfect fruit cake. This prevents the outside from burning before the inside is cooked.
For best results, wrap the cooled cake in parchment paper, then in foil, and store it in an airtight container. You can ‘feed’ it with more rum weekly to let it mature for several weeks before serving.