
I had a lot of leftover Dried Fruit in my pantry. I decided to make a Fruit Cake and looked for recipes. I found many recipes on the internet, but most recipes are for a very large cake. So, I used my Basic Pound Cake recipe, replaced Caster Sugar with Brown Sugar, and added Dried Fruit and Spices that I had. I am quite happy with the result. This cake would be perfect as a Christmas Cake.
Cake Tin
Standard Load Tin *OR 18 to 20cm Round Cake Tin
Ingredients
2 cups Mixed Dried Fruit
*Note: I used Raisins, Sultanas, Black Currants, Mixed Peel and Glace Cherries.
4 tablespoons Brandy OR Rum
1/2 cup chopped Walnuts
125g Butter *softened
1/2 cup Brown Sugar *about 80g
1/8 teaspoon Salt
2 to 3 Eggs *about 125g, must be at room temperature
1 teaspoon Vanilla Extract
2 teaspoons Mixed Spice *OR mix of Cinnamon, Nutmeg, Clove, etc.
125g (OR 1 cup) Self-Raising Flour
Method
- Place Dried Fruit in a heat-proof bowl, add Brandy (OR Rum), mix to stir, and set aside for a few hours. *Note: Heat in the microwave for 1 minute to warm up, so that Dried Fruit soak up Brady (OR Rum) quickly and will be ready in 1 hour.
- Preheat oven to 160°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat softened Butter, Brown Sugar and Salt in a mixing bowl with a whisk or an electric mixer until creamy. Add Eggs, one at a time, beating well after each addition.
- Add Vanilla and Spices, mix well, then fold in Self-Raising Flour with a spatula or large metal spoon until just combined. Add soaked Dried Fruit and Walnuts, and mix to combine.
- Spoon the mixture into the prepared loaf tin and smooth the surface. Bake in preheated oven for 50 to 60 minutes or until cooked through. Cover with a sheet of foil when it gets too dark. Stand the cake in the tin for 5 minutes, then turn onto a wire rack to cool completely.
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