Description
Esther’s Fruit Cake, made with a blend of dried fruit, brandy black treacle, and other ingredients, is a family recipe that will surely impress friends and family during the holidays.
Ingredients
Scale
- 375 g Sultanas (14oz)
- 250g raisins (10 oz)
- 250g currants (10oz)
- 1/2 cup mixed peel
- 3/4 cup cherries
- 1/2 cup dried apricots
- 1 cup brown sugar
- 1/2 cup self-raising flour
- 1/2 tsp baking soda
- 250g butter
- 1/2 cup Brandy
- 1.2 cup water
- 5 eggs, lightly beaten
- 1 Tsp black treacle (can substitute blackstrap molasses)
- 2 tsp orange rind
- 1 tsp lemon rind
- 1 3/4 cup plain flour
Instructions
- Preheat your oven to 130°C (265F).
- Grease and line two loaf pans with baking parchment.
- Combine fruit, butter, sugar, brandy, and water in a saucepan. Stir on low heat, without boiling, while the sugar dissolves. Then boil and simmer with the lid on for 10 minutes. Let the pan cool before transferring to a mixing bowl.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour, treacle baking powder, mixed spice, cinnamon, nutmeg, and salt. Mix until well combined.
- Add the mixed dried fruit and brandy/rum to the mixture. Stir until well combined.
- Pour the mixture into the prepared pans and smooth the top with a spatula. They place almonds and cherries on top.
- Bake in the preheated oven for 2 to 2 1/2 hours or until a skewer inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the tin for 10 minutes before turning it onto a wire rack to cool completely.
Notes
Note: If you’d like a more boozy cake, soak the dried fruit mixture in dark rum the day before baking for a minimum of 24 hours. The longer it soaks, the more potent the flavor.
- Prep Time: 20 mins
- Cook Time: 120 mins
- Category: Cake
- Method: Baking
- Cuisine: American