This rich fruit cake would be the perfect addition to Christmas lunch – or any other time of the year. You will need to start the day before and prepare the pan accordingly (see the link in the recipe below).
Ingredients
300g dried figs
200g pitted dates
300g dried cranberries
200g sultanas
200g currants
100g raisins
110g (⅓ cup) fig jam
185ml (¾ cup), brandy, plus 60ml (¼ cup) extra
180g unsalted butter, at room temperature
110g (½ cup, firmly packed) brown sugar
4 eggs, at room temperature
200g blanched almonds, plus extra to decorate
1 orange, zest finely grated and juiced
150g (1 cup) plain flour
50g (½ cup) almond meal
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Method
Chop figs and dates to same size as sultanas. Put in a large bowl with cranberries, sultanas, currants, raisins, jam and brandy. Cover and set aside at room temperature for at least 1 day.
Preheat the oven to 150°C. Grease and line the base and sides of a deep square pan with removable base (20cm, top measurement). Prepare the pan for baking a rich fruit cake (Click here for instructions).
Use an electric mixer to beat butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the soaked fruit, almonds, orange juice and zest.
Whisk together the flour, almond meal, baking powder and spices to combine evenly. Add to the fruit mixture and use a wooden spoon and then your hands to mix lightly until well combined.
Spoon the mixture into the prepared pan and press into the corners and then smooth the surface (see Baker's Tips). Decorate with extra nuts. Cover the cake with a piece of foil. Bake in preheated oven for 1 hour. Remove the foil and continue to bake for a further 2 hours and 45 minutes or until just cooked when a skewer inserted into the centre comes out clean.
Pour the extra brandy evenly over the top of the hot cake. Trim any overhanging paper, cover the pan well with foil and then wrap the cake, still in the tin, in two tea towels. Cool overnight.
Baker's Tips
Before preheating your oven, position the oven rack so that the middle of the cake pan will be in the centre of the oven.
Before baking your cake, drop the pan on the bench 4-5 times to make sure the mixture fills the corners and gets rid of any unwanted air pockets.
This cake will keep wrapped in plastic wrap and then foil in an airtight container for up to 6 weeks. If you don't use the nuts, it will last for up to 3 months.
This rich fruit cake would be the perfect addition to Christmas lunch – or any other time of the year. You will need to start the day before and prepare the pan accordingly (see the link in the recipe below).
Ingredients
300g dried figs
200g pitted dates
300g dried cranberries
200g sultanas
200g currants
100g raisins
110g (⅓ cup) fig jam
185ml (¾ cup), brandy, plus 60ml (¼ cup) extra
180g unsalted butter, at room temperature
110g (½ cup, firmly packed) brown sugar
4 eggs, at room temperature
200g blanched almonds, plus extra to decorate
1 orange, zest finely grated and juiced
150g (1 cup) plain flour
50g (½ cup) almond meal
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Method
Chop figs and dates to same size as sultanas. Put in a large bowl with cranberries, sultanas, currants, raisins, jam and brandy. Cover and set aside at room temperature for at least 1 day.
Preheat the oven to 150°C. Grease and line the base and sides of a deep square pan with removable base (20cm, top measurement). Prepare the pan for baking a rich fruit cake (Click here for instructions).
Use an electric mixer to beat butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the soaked fruit, almonds, orange juice and zest.
Whisk together the flour, almond meal, baking powder and spices to combine evenly. Add to the fruit mixture and use a wooden spoon and then your hands to mix lightly until well combined.
Spoon the mixture into the prepared pan and press into the corners and then smooth the surface (see Baker's Tips). Decorate with extra nuts. Cover the cake with a piece of foil. Bake in preheated oven for 1 hour. Remove the foil and continue to bake for a further 2 hours and 45 minutes or until just cooked when a skewer inserted into the centre comes out clean.
Pour the extra brandy evenly over the top of the hot cake. Trim any overhanging paper, cover the pan well with foil and then wrap the cake, still in the tin, in two tea towels. Cool overnight.
Baker's Tips
Before preheating your oven, position the oven rack so that the middle of the cake pan will be in the centre of the oven.
Before baking your cake, drop the pan on the bench 4-5 times to make sure the mixture fills the corners and gets rid of any unwanted air pockets.
This cake will keep wrapped in plastic wrap and then foil in an airtight container for up to 6 weeks. If you don't use the nuts, it will last for up to 3 months.
