Celebration Fruit Cake
This delicious cake recipe features a rich and fragrant fruit mixture soaked in rum or calvados, adding a depth of flavor that will leave your taste buds wanting more. With hints of nutmeg and cinnamon, this moist and fluffy cake is perfect for any occasion. Follow the simple steps to create this delightful treat that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- The day before you make this cake soak 453g any dried fruit mixture you care to use incl glace cherries, peel etc. in rum or calvados (the liquid having been measured in a tea cup - any teacup will do). Soak the fruit in a covered bowl and stir occasionally.
- 170g Butter
- 1 cup of any brown sugar (use the same size cup you used
- to measure the liquid above)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 cups of SR Flour (again use the same cup)
- 2 eggs
Instructions
- Preheat the oven to 180C/fan
- Transfer the soaked fruit mixture to a pan and let it heat to boiling point. When it starts to bubble take off the heat and allow to cool for a few minutes.
- While the fruit mixture is cooling grease and line a 20cm round deep cake tin
- Mix the butter and sugar with an electric mixer so that it becomes light and fluffly. Add the fruit mixture to this along with the spices. Give it a good mix with the electric mixer
- Now add the two cups of flour and the two eggs to the fruit mixture but stir this with a wooden spoon as quickly as you can
- Transfer the mixture to the tin and make a slight dip in the centre of the cake.
- Put the cake in the middle of the oven for 1 hr 15 minutes. Check the cake after 1 hour by placing a skewer in the cake. If it comes out clean then the cake is ready and take it out of the oven. Leave to go cold before taking off the greaseproof paper. If you want to marzipan and ice this cake turn it upside down - you will have a completely flat cake to work with.
Yield
Serves 16
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