Do you like Christmas fruit cake? Fruit cake is very alienating – you either love it or you hate it. Here in Australia, we have had an English baking heritage and that includes fruit cakes. In years gone by it was the only cake to have for a wedding, baptism or at Christmas. Even my Italian mother made a great fruit cake. Mum’s cake began with boiling of dried fruits, butter, sugar and spices which was left to cool before adding the flour, eggs and rum. I loved that smell of cooking fruits and spices and still do. Fruit cakes have lost favour in recent years but I still enjoy really good fruit cake moist with fruit that has been plumped in dark rum.
This Christmas Fruit cake from A Baker’s Odyssey by Greg Patent, is a very traditional fruit cake. My version includes stem ginger in syrup and dark Jamaican rum to soak the fruits. Baking it in a ring pan ensures even baking and it doesn’t dry out on the edges in an effort to cook the centre. Fruit cake is not meant to be served in fat wedges rather a thin sliver with a little liqueur on the side is perfect, almost like a spoon sweet. Do try it any time of the year!
Blessing to you,
Old-Fashioned Fruit Cake
- 10 oz (280 grams) dried currants
- 12 oz (340 grams) golden raisins sultanas or figs
- 10 oz (280 grams) pitted dates chopped
- 1 cup dark rum or grape juice
Candied fruits and nuts
- ½ cup candied cherries
- 1 cup candied pineapple
- 1¼ cup pecans chopped coarsely
- ¼ cup all purpose (plain) flour
- fine dry breadcrumbs for the pan
- 2 cups all purpose (plain) flour
- pinch salt
- 1 teaspoon baking powder
- 2 teaspoons mixed spice or pumkin pie spice
- ¾ cup almond meal
- 8 oz (2 sticks/226 grams) salted butter at room temperature
- 1 cup firmly packed dark brown sugar
- 2 tablespoons molasses
- 5 large eggs
- ¼ cup dark rum a little extra to spoon over the cake
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
To prepare the fruit
- A day before baking soak dried fruits in rum until absorbed.
- Transfer dried fruits to a large bowl and add candied fruits, pecans and flour. Combine well.
To make the cake
- Prepare a large angel food pan or bundt pan by coating with cooking spray and dusting with dried breadcrumbs. Preheat the oven to 300ºF/150ºC. Sift the flour, salt and spices and set aside.
- In a stand mixer beat the butter until smooth, add the sugar and then the molasses. Beat until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well beating additions and scraping the bowl when necessary. Add in the rum and extracts.
- On low speed mix in the flour mixture and almonds.
- Remove the bowl from the mixer and stir in the fruits and almond mixture. Stir until well combined.
- Spoon into the prepared pan, taping the pan down on the kitchen bench to ensure there are no air pockets.
- Bake the cake for 2½ to 3 hours until a skewer inserted comes out clean. My cake was cooked at 2½ hours. Remove from the oven.
- I like to give the cake a little drink at this stage by spooning over a couple of tablespoons of rum while the cake is still warm.
- To keep the cake moist I like to wrap it in a clean cloth to cool slowly. When the cake is cool wrap in plastic wrap and keep in an airtight container.
- This cake will keep well but can be portioned and stored in the freezer.