Fruit cake

Last night I was baking again for my special guy and decided to make a fruit cake to include in his parcel along with the gingerbread (see recipe above).  Instead of using the regular fruit I decided to go for things that are a bit different like turkish apricots, cranberries and figs.

The cake will last for 3 months……mainly due to the high alcohol content

700g (3 cups) sultanas
150g (1 cup) dried turkish apricots, roughly chopped
150g (1 cup) dried cranberries
150g (1 cup) dried figs, roughly chopped
150g (1 cup) pitted dates, finely chopped
185ml (3/4 cup) brandy or sherry
250g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs
300g (2 cups) plain flour
2 tsp mixed spice
Blanched almonds, to decorate
Red glace cherries, halved, to decorate
2 tbs brandy/sherry, extra

1. Combine in a large bowl and pour over brandy or sherry. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.
2. Preheat oven to 150°C (130°C if fan forced). Line a round 22cm (base measurement) cake pan with baking paper.
3. Use an electric beater to beat butter and sugar in a bowl until pale and creamy.  Add eggs, 1 at a time, beating well between each addition until just combined.
4. Add butter mixture to fruit mixture and stir to combine. Add flour and mixed spice and stir until well combined.
5. Spoon into prepared pan and smooth the surface. Lightly tap pan on benchtop to release any air bubbles. Arrange almonds and cherries on top of the cake.
6. Cover with foil, and bake for 2 hours 40 minutes to 3 hours or until a skewer inserted into centre comes out clean.   Remove foil for last 30 minutes to allow the cake to brown on top.  For my oven this was the 2 1/2 hour mark.
7. Drizzle hot cake with extra brandy. Set aside to cool before turning out.

~ by delicieux on October 8, 2008.