Traditional Christmas Fruitcake – By Malsha – eLanka
Ingredients:
For the fruit mixture:
- 1 cup raisins
- 1 cup currants
- 1 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1/2 cup chopped candied peel
- 1/2 cup chopped almonds or walnuts
- 1/2 cup dark rum (or orange juice)
For the cake:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3 large eggs
- 1/4 cup molasses or golden syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp baking powder
For optional decoration:
- Marzipan or icing sugar for dusting
- Glazed cherries and nuts
Instructions:
1. Prepare the fruit mixture:
- Combine raisins, currants, apricots, cranberries, candied peel, and almonds in a bowl.
- Pour rum (or orange juice) over the mixture and let it soak for at least 4 hours or overnight.
2. Preheat the oven:
- Preheat the oven to 325°F (160°C). Grease and line an 8-inch round cake tin with parchment paper.
3. Mix the batter:
- Cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in molasses and vanilla extract.
4. Combine dry ingredients:
- In a separate bowl, sift together flour, cinnamon, nutmeg, cloves, salt, and baking powder.
5. Combine wet and dry:
- Gradually fold the dry ingredients into the butter mixture. Then, gently fold in the soaked fruit mixture.
6. Bake the cake:
- Pour the batter into the prepared tin, spreading it evenly. Bake for 1 1/2 to 2 hours, or until a skewer inserted in the center comes out clean.
- If the top browns too quickly, cover with foil.
7. Cool and store:
- Allow the cake to cool completely in the tin. Once cooled, wrap tightly in parchment paper and foil. Store in an airtight container for up to 2 weeks (or longer if soaked periodically with a little extra rum).
8. Optional decoration:
- Cover with marzipan or dust with icing sugar. Decorate with glazed cherries and nuts for a festive touch.
