Esther’s Fruit Cake, made with a blend of dried fruit, brandy, black treacle, and other festive ingredients is a festive, flavorful, and moist cake to enjoy all holiday season.
Many variations of fruit cake exist, such as Trinidad’s black cake, which calls for “feeding” the cake brandy regularly while it matures. At the same time, other recipes call for adding a topping of fruit and nuts, such as Chef Sean Connolly, Creative Director of Food & Beverage and Chef at the Esther restaurant in the QT Auckland hotel. This recipe is extra special because Chef Connolly’s grandmother inspired it. And he first made it for her wedding anniversary at age 10. As you can predict, Esther enjoyed the cake, even though it was decorated in true 10-year-old style. Like his grandmother, you’ll surely approve of Connolly’s recipe below.Print