3 months ago
22
Fruit cakes carry with them a certain ceremony – the long list of ingredients, the slow baking, the promise of weeks of keeping. In truth, they’re not difficult to make, though a few careful touches can make all the difference.
This tradition of making the cake well ahead is why many families still observe “stir-up Sunday” – the last Sunday before Advent – as the day to gather and mix their Christmas pudding or cake for optimal flavour development.
Lining the tin with two layers of baking paper insulates the cake from the heat of the baking tin, so the sides don’t cook too quickly. Choosing the best-quality dried fruit ensures a moist, flavourful crumb, and brushing the cake with a little more alcohol seals in freshness and sets the cake up for slow maturing. The cake can be eaten two weeks after baking, and keeps for up to six months, but is optimal at four to six weeks.
Baking the cake in a 23cm square tin makes it easy to divide into four smaller cakes for gifting but it can also be made in a 23cm deep round tin.
Ingredients
FOR THE FRUIT
250g currants
250g sultanas
250g raisins
125g dried apricots, chopped
125g dried sour cherries or cranberries
125g pitted dates, chopped
125g pitted prunes, chopped
125g glace cherries, halved
125g mixed peel (or use half glace ginger)
100ml dark rum
100ml brandy
100ml strong black tea
FOR THE CAKE
250g plain flour
½ tsp bicarbonate of soda
1½ tsp mixed spice
1½ tsp ground cinnamon
½ tsp finely grated fresh nutmeg
½ tsp fine sea salt
125g ground almonds
200g unsalted butter, at room temperature
70ml sunflower oil
200g dark brown sugar
100g caster sugar
finely grated zest of 1 large orange
4 large eggs, lightly beaten
80g sour cream or thick yoghurt
150g slivered almonds
60ml brandy
60ml dark rum
Method
Step 1
Place the dried fruits, including the cherries and mixed peel (and glace ginger, if using), in a large non-reactive bowl. Pour over the brandy, rum and cold tea, stir, cover and leave overnight or up to 2 days in a cool, dark place. Stir from time to time.
Step 2
Grease and line a deep 23cm square (or round) cake tin with two layers of baking paper, extending it a little above the rim.
Step 3
Preheat the oven to 130C fan-forced (150C conventional).
Step 4
Sift the flour, bicarbonate of soda, spices and salt into a medium bowl, then add the ground almonds and whisk to incorporate. Set aside for now.
Step 5
Place the butter, both sugars and orange zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high speed until light and creamy, about 2 minutes. On medium-low speed, gradually add the oil, then the beaten eggs in a slow stream – the batter may look curdled at this stage but don’t worry, it will come together. Stop to scrape the bowl and beaters occasionally to ensure the batter is evenly mixed. Reduce the speed to low and add the sifted dry ingredients, about a quarter at a time, alternating with the soaked fruits. Finally, add the sour cream and slivered almonds, folding them through to combine.
Step 6
Spoon the mixture into the prepared cake tin and level the top. Bake for 2 hours, then cover loosely with aluminium foil and continue to bake for another hour – a skewer inserted into the centre of the cake should come out clean when the cake is ready.
Step 7
Combine the brandy and rum in a jug. When the cake comes out of the oven, immediately brush the alcohol evenly all over the top until it is absorbed. Cover the cake with a clean, dry tea-towel and allow it to cool slowly and completely in the cake tin.
Step 8
When completely cooled, remove the cake from the baking tin, peel off the baking paper and rewrap it in fresh baking paper, then aluminium foil. Store the cake in an airtight container in a cool, dark place (not the fridge). For a stronger flavour, unwrap the cake and “feed” it once a week with a spoonful of alcohol brushed over the surface, then rewrap and store again.
Decorating the cake
When the cake has matured, you can decorate it for the table, choosing a decoration method to suit your style. Whichever method you choose – a creative arrangement of dried fruit and nuts, or marzipan, fondant and icing – start by applying a thin layer of warmed apricot jam to the surface, which acts as a glue.
For a jewel-like finish decorate the top a few days before Christmas with lightly toasted whole pecans or almonds, and whole dried fruit such as apricots, prunes and figs.
For a classic, polished finish you’ll want to apply a layer of marzipan first, followed by fondant. This method is best done a week before serving to allow the marzipan to set without drying out too much.
Lightly dust the kitchen bench with icing sugar (not flour). Take a 500g block of shop-bought marzipan. Knead it briefly to make it pliable, then roll it out to a thickness of 2-3mm. Roll it into a shape slightly larger than the cake’s top and sides combined.
Loosely roll the marzipan over your rolling pin. Carefully unroll and drape it over the cake, starting from the centre. Gently smooth the top first, then work your way down the sides, pushing out any trapped air bubbles. Trim the excess marzipan neatly at the base using a sharp knife.
Lightly brush the entire marzipan surface with cooled, boiled water. This provides a slightly sticky surface for the fondant and helps it adhere.
Take about 750g of shop-bought fondant (sugar paste). You can knead in a few drops of food colouring if desired for a custom colour. Roll it out to a uniform thickness of 3-4mm. Drape the fondant layer over the marzipan, using the same rolling pin method as before.
Work quickly to smooth the top and sides, eliminating all air pockets and wrinkles. Trim the edges neatly at the base.
Once the icing is complete, you can add your final festive touches:
- Piping: Pipe a decorative border (like a shell or rope pattern) around the top and/or bottom edges of the cake using royal icing.
- Ribbon: For a simpler look, tie a festive, food-safe ribbon securely around the base.
- Toppings: Add decorative elements such as sprigs of synthetic holly, candied orange slices, or clusters of whole glace fruits (cherries, pineapple, etc).
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