I usually soak so much of dry fruits that i make Fruit Cake all winters. I love this cake and don’t mind storing this cake all the time. I try and use different recipes. This gives me am option to decide one best recipe.
I love this dense, boozy , Fruit Cake as is. Simple and plain, without any icing.
4 cups – Mixed Dry fruits (raisins, sultanas, slivered almonds, chopped dates, figs, driedcherries, walnuts)
500ml – Brandy
1 tsp – Ground cinnamon
¼ tsp -Ground nutmeg & cinnamon
1 tsp – Vanilla extract
300gms – Unsalted butter, at Room temperature
1 ¼ cup – Brown sugar
2 ¼ cups – All purpose flour
1/4 cup – Caramel syrup
1/4 cup – Candied orange peel
¼ tsp – Baking soda
.Place the raisins, sultanas, currants, almonds, dates, brandy, cinnamon, nutmeg and vanilla in a bottle, mix well, cover and soak for 2 months.
. Get the caramel syrup ready a day before baking.
. Make the candied oranges in advance as well.
The day of baking, paour the soaked dry fruits, along with brandy into a saucepan and cook on low. Cook till all the brandy is evaporated and the dry fruits are cooked.
Preheat oven to 150ºC . Place butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the eggs, one at a time, and beat well after each addition. Add caramel syrup and mix well. Add chopped candied orange and mix.
Sift flour and bicarbonate of soda over the cooked fruit mixture and mix well, ensuring all the fruit is coated in flour. Add this to the butter mixture and stir to combine well.
Spoon into prepared cake tin. Bake for 3 hours or until cooked when tested with a skewer. Allow to cool in the tin.
Cool the cake completely. Pour 2 tbsps of brandy over it and wrap it up with muslin cloth. Store it in a dark cool place. Feed it with 2 tbsp brandy, every week. It keeps good for 3 months. You can instead store in the refrigerator as well. Thaw it a couple of days in advance before serving.