Before I get into the recipe, I just want to let all of you know that this will be my last post for this year. I am taking some time off to enjoy this holiday season with family and get a break too. I want to wish each of you a very blessed Christmas and I will be back in January.
Let’s get to the recipe.
This yummy festive fruit cake is not at all complicated and has such a rich and fruity flavour. This cake is my husband’s favourite and is a staple in our household at this time every year.
This fruit cake is moist, contains an ample amount of dried fruit and the best of all it does not require any pre-soaking of the dried fruits making it that much quicker and easier.
I used mixed dried fruit that I got from my local grocers.
This recipe yields two standard loaf sized cakes.
Mixed Dried fruit – 600gms
Butter – 250gms
Brown sugar – 200gms
Rum – 125ml
Water – 125ml
Orange rind – 3 tablespoons (finely chopped)
Soda Bicarbonate – ½ teaspoon
Eggs – 5
Golden syrup – 1 tablespoon
Plain flour – 300gms
Baking powder – 1 tablespoon
- Grease and layer two cake tins with baking paper
- In a large saucepan, place the butter, dried fruit, sugar, rum and water.
- Allow the butter to completely melt and mix all ingredients and bring to a boil.
- Simmer covered for 10mins.
- Once the stove is off, immediately put in the soda bicarbonate and mix, it will bubble up at this point, it is normal. Allow this mixture to cool.
- Once cooled, stir in the finely chopped orange rind, golden syrup, eggs, flour and baking powder and mix.
- Pour the batter into the prepared loaf tins.
- Bake at 170degrees Celsius for approximately 40mins or until the cake tester comes out clean.
Allow to cool prior to slicing and you can sprinkle with powdered sugar before serving.