Traditional Fruit Cake

This cake reminds me of the sliced fruit cake individually wrapped in personalized box as a give-away to the wedding guests.  The magic of this fruitcake is that it is soaked in booze, usually brandy but I use rum.   So bake well ahead of time as you need time to drench the cake with liqueur.  Pour a tablespoon or two of brandy or rum over the surface of the cake everyday ( I did mine for 1 week as couldn’t wait to eat) and you will find that your hard work is being paid off…oooh, the wonderful Christmasy smell of spices, cinnamon and alcohol…..ROCKS!  Hey, I am already soaking raisins….

Recipe adapted and modified from Yochana Cake Delight

Ingredients:

300-350g Black raisins soak with rum for 2 weeks to months  (original recipe : mixed fruit + zeel of orange peel soak with brandy)

230 gm. Butter

200 gm. Brown sugar ( original recipe : 230g)

125 gm. Milk

350 gm. Plain flour

1/2 tsp. Bicarbonate of soda

1/2 tsp. cinnamon powder

1/2 tsp. Nutmeg powder

1/4 tsp. ginger powder

1/2 tsp. almond essence  ( included in original recipe which I omitted)

1 tsp. Vanilla essence ( use vanilla extract )

A pinch of salt

1/2 Tbsp. chocolate paste/emulco

3 eggs – beaten

Method:

1. Mix fruits  and sugar then add in the spices, bicarbonate of soda and the essence (vanilla extract).

2. Boil the milk and butter together until the butter just melted.

3. Pour the boiled milk mixture into the fruits.  Let it cool down.

4. Pour in the beaten eggs and stir.

5. Then add in the sifted flour and stir till well mixed.

6. Pour into a 9″ round tin or 8” square tin  and bake at 190C for about 20 mins. then turn down temeprature to 150C and continue baking for another 2 – 2 1/2 hours.

( I did not bake for that long. I pour the batter into 2 aluminum loaf foils and bake at 190C for 10 mins, then lower down temperature to 150C and continue to bake for 1 hour.  Check for doneness by inserting a wooden stick in the centre of the cake,  it is done as long as the stick comes out clean)

Note : You need to adjust your baking time according to the size of your pan. For a small loaf, I bake mine at 190C for 10 mins, then 30-40 mins at 150C.

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