Drunk & Spicy Fruit Cake

  • Drunk & Spicy Fruit Cake
  • Drunk & Spicy Fruit Cake
  • Drunk & Spicy Fruit Cake
  • Drunk & Spicy Fruit Cake
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 1 kg mixed fruit
  • 50 g dried uncrystalised ginger
  • 200 g crasins
  • 50 g mixed peel or glaced oranges
  • 200 g whole dried pears - diced
  • 1.1/2 cups plain flour
  • 1/2 cup self - raising flour
  • 1 tspn ginger - ground
  • 1 tspn cinnamon
  • 1 tspn clove - ground
  • 1 tspn nutmeg
  • 250 g unsalted, soft butter
  • 1 cup brown sugar
  • 4 x eggs - free range
  • 2 Tbls good quality marmelade
  • 290 ml brandy

Method

Place dried fruit, glace fruit and 1 cup brandy in a large bowl. Mix well. you can Cover and stand in the fridge overnight or up to 1 week, just make sure you are stirring occasionally. the longer you let it stand, the softer the fruit will get.

Lightly grease a 9cm deep, cake pan. Line base and sides with baking paper. Preheat oven to 150°C.

Sift flours and spices into a bowl.

Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.

Add eggs, 1 at a time, beating well after each addition.

Add marmalade and 1 tablespoon flour mixture and beat until well combined and then place in the largest POSSIBLE bowl you have.

Using a spatula, fold remaining flour mixture into butter/sugar/egg mixture.

Add fruit mixture, one spoon at a time to the butter/sugar/egg/flour mixture and fold until combined.

Press into pan. Smooth surface. Tap base of pan on workbench to settle and remove air bubbles.

Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.

Drizzle remaining 2 tablespoons brandy over cake while still hot. turn off the oven but let the cake stand in the open with the door open ajar. allow to cool completely.

Remove cake from pan and wrap in clingwrap untill Completely covered. place back into the pan and tie it up in a plastic bag or a large airtight container to store in the fridge untill you are ready to serve. You can take it out and brush with more brandy if you wish, just make sure it is wrapped up completely when you put it back in the fridge so it doesn’t absorb fridge smells.

Take out of the fridge the day before you are ready to serve, and store it in an airtight container.. I like to dust with icing sugar and wrap a ribbon around the cake, something my mother has done as long as I can remember.

Leave a Review

Leave a rating

  • Going to bust this out as a late holiday treat for the oldies. looks amazing!

    Reply

    by Charlie Archway on 16/01/2013, 14:47
    Charlie Archway
    • Thanks Charlie, I am still eating the last little square of the fruit cake. I have been enjoying finger slices every evening with a pot of Earl Grey Tea. I am so proud of this recipe, it took me ages to perfect. is just amazing!

      Reply

      by Jennifer Howard on 16/01/2013, 14:55
      Jennifer Howard
  • Thank you Gillian! I am elated to have just started! I have a blog – http://www.potcaleldthekettleblack.wordpress.com if you would like have a look at other things I have done. I will slowly transfer all my recipies over to here. The blog it just a good read and fun piccys!

    Reply

    by Jennifer Howard on 16/01/2013, 14:54
    Jennifer Howard
  • I just saw your blog – http://www.potcaleldthekettleblack.wordpress.com
    Totally amazing stuff Jennifer!

    Reply

    by Joel Dillon on 23/01/2013, 22:09
    Joel Dillon