Fruit Cake
Ingredients:
I am using 7x3x3 inch pan
300g (2 cups) dried mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants, green & red cherries)
130ml (½ cup) brandy (you can also use whiskey, rum OR gin) OR (orange or pineapple juice for non-alcohol)
75g (¾ cup) pecans & cashews, chopped
120g (1 cup) all-purpose flour or plain flour
1 tsp baking powder
1 tsp mixed spice **
¼ tsp salt
85g (¼ cup + 2 tbsp) unsalted butter, softened
95g (¼ cup + 3 tbsp) light brown sugar
2 eggs ***
20g [1 tbsp] molasses (OR jam)
1 tsp vanilla extract
**if you don’t have mixed spice, you can mix:
1 tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp cloves powder
¼ tsp ginger powder
¼ all spice powder
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***EGGS SUBSTITUTES:
110g [½ cup] plain yogurt
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Instructions:
1. In a glass jug or container, add the mix fruits and nuts and alchocol (or juice for non-alcohol).
2. Soak overnight or 3 days to even up to one week, in room temp. (for non-alcohol, place in fridge during the soaking process)
On the day of baking:
3. Prep a 7x3x3 inch pan. Greased and line with parchment paper.
4. Preheat oven at 150°C/300°F.
5. Chop the pecans and cashews, set aside.
6. Sift the dry ingredients: flour, baking powder, mixed spice and salt.
7. Strain the soaked mix fruits and nuts. Keep the strained alcohol for use later. Add in 2 tablespoon from the sift ingredients. Mix until the mixed fruits are coated.
8. In a mixer bowl, add butter (softened) and sugar. Mix on high speed until creamy, fluffy and pale.
9. Add molasses and vanilla extract. Mix until well combined.
10. Add eggs, one at a time. [for EGGLESS: add the yogurt, you may add all at one go). Mix until well incorporated.
11. Add the sifted dry ingredients, in 2 batches. Use a spatula to fold in the flour. Do not over mix.
12. Add in 2 tablespoon of strained alcohol. Mix until combined. Add in the remaining dry ingredients.
12. Add in the strained mix fruits and nuts. Mix until combined, do not over mix.
13. Transfer batter into a 7x3x3 inch pan.
14. Cut 2 pieces of parchment papers with a hole in the middle for peeping purpose. This is to prevent the cake top from burnt and overcooked. Place these papers right on top of the cake.
15. Bake in preheated oven at 150°C/300°F for about 2 to 2¼ hours. Put cake on the lower rack.
16. While letting the cake cool, brush a generous amount of alcohol on top as well as all sides of the season.
17. Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Refrigerate overnight before slicing because it will be crumbly and hard to slice the cake neat.
19. On the next day, you may slice the cake. Cake is ready to serve.
STORAGE TIP:
After slicing the cake, the cake can be stored in room temp up to 3 months, wrapped tight in cling film.