Rich Christmas Fruit Cake

Ingredients

• 100 grams dates
• 150 grams dried apricots
• 300 grams Glacé cherries
• 150 grams raisins
• 150 grams currents
• 125 ml brandy
• 175 grams butter
• 150 grams white granulated sugar ((caster/granulated))
• 120 grams light brown sugar
• 3 eggs ((large))
• 1 tablespoon golden syrup ((maple syrup/honey))
• 1 teaspoon table salt
• 2 teaspoon vanilla extract
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon mixed spice
• 345 grams plain flour ((all-purpose/standard grade))
• 1 teaspoon table salt
• 150 grams walnuts
• 1/2 - 1 cup brandy

Instructions

1. 1

   --- Day 1 ---

2. 2

   Thinly slice the dates and dried apricots, and slice the cherries in half, place them in the large mixing bowl.

3. 3

   Combine all the fruit into a large mixing bowl and pour over 1/2 cup of brandy. Cover the bowl with plastic wrap, cling film or a reusable beeswax wrap cover, and allow to soak for at least 24 hours. Stir the fruit mixture occasionally.

4. 4

   --- Day 2 ---

5. 5

   Line the cake tin as follows: 4 x pieces of paper at the bottom, going up the sides, then 4 x paper around the inside of the edge of the tin, and 2 x paper for the top of the cake. See notes for the square and round tin below. Once your tin is lined, set aside and preheat the oven to 150°C or 130°Fan, the rack in the middle of the oven.

6. 6

   Cream together the butter, caster sugar, brown sugar, syrup (molasses) until light and fluffy. Add in the eggs, one at a time and beat until well combined. Add in the vanilla, spices and salt, and mix through.

7. 7

   Sift in the flour and baking powder into the creamed butter, sugar and eggs, and mix until you have a thick smooth batter. Add in the chopped nuts and stir through. Place the dough into the prepared tin, smooth using the back of a spoon or a pallet knife. Cover the top of the cake with the last two pieces of parchment paper, and bake for 2 to 3 hours in the middle rack of the oven. The cake is cooked with a cake tester that comes out clean from the centre of the cake.

8. 8

   Remove the cake from the oven and allow it to cool in the tin (about 3 to 5 hours). Pour about 1/4 of the brandy over the top of the cake and allow to soak it in. Turn the cake over onto a cooling rack and remove the parchment paper. Slowly pour 1/2 of the remaining brandy over the bottom of the cake, allow it to soak into the cake. Line a cleaned cake tin (or container of choice) with 1-2 layers of parchment paper, flip the cake on the right side up inside this container and gently and slowly pour the rest of the brandy over the cake, wrap foil over the top of the tin taking care to not touch the cake. Seal the cake in an airtight container and allow it to mature for 2 to 4 weeks. Check on the cake regularly to admire your handy work, and take in the delicious smell of Christmas.

9. 9

   --- Week 4 ---

10. 10

    Remove the cake from the tin, slice and serve. I like my cake with a nice custard, it really compliments the rich flavour of the cake. And I'm pretty sure South Africans are obsessed with custard. Fruit cakes can also be served with cheeses, whipped cream or even ice cream.