Fruit Cake

I tried another cake recipe which I took it from auntyyochana blog. My very first fruit cake which I was very satisfied with the result.

For the dried fruits that were supposed to go into the cake, I soaked them for approximately 2 weeks in rum and the cake was being brushed twice with rum, after baked!

Ingredients

150g currants

150 g sultanas

130g raisins

100gm glaced cherries

50g mixed peel

6 tbsp rum (original recipe called for 3 tbsp)

230g butter

220g sugar (I cut down sugar to 200g)

finely grated rind of 1 orange

finely grated rind of 1 lemon

4 eggs

50g chopped almonds

50g ground almonds (I omitted this from original recipe)

230g plain flour

50g blanched almonds

Method

1. Soak currants, sultanas, raisins, cherries and mixed peel with rum, brandy or sherry at least overnight or longer (I did mine for about 2 weeks).
2. Prepare an 8" round cake tin and lined the side and base with double layer of greaseproof paper.
3. Cream butter and sugar till creamy. Add in orange zest and lemon zest and continue to beat till light and fluffy.
4. Add in eggs one at a time till thoroughly mixed before adding in the next egg.
5. Mix 2 Tbsp. of flour into the soaked fruits.
6. Fold in chopped almonds, ground almonds and soaked fruits. Fold in sifted flour to make a soft dropping consistency.
7. Pour batter into prepared cake tin. Arrange whole almonds on top of batter and bake at 160C.
8. Bake for 1 hour or until centre is firm to the touch. Let the cake cool in the tin for 20 mins. then remove it onto a wire rack and leave it to cool completely.
9. Leave the greaseproof paper intact and remove it only when you want to serve so as to keep the cake moist while stored.
10. Drizzle some rum onto cake once a while to keep cake moist.