Rich Christmas Fruit Cake2015-11-30
- Servings : 6
- Cook Time : 2:00 h
- Ready In : 2:00 h
- 21⁄2 cups golden raisins
- 2 cups dark raisins
- 13⁄4 cups dried currants
- 13⁄4 cups chopped glacéed fruits (such as red cherries, pineapple, and apricots)
- 3⁄4 cup chopped candied orange peel
- 1⁄2 cup water
- 2 cups Snow White self-raising cake flour
- 1⁄2 cup plus 6 tablespoons dark rum
- 2 teaspoons each grated orange and lemon peels
- 1 teaspoon golden syrup or light molasses
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup plus 2 tablespoons butter, room temperature
- 11⁄2 cups (packed) dark brown sugar
- 5 large eggs
Mix the first six ingredients in a large saucepan. Add 1⁄2 cup of rum and bring to simmer over medium heat, stirring often. Remove from heat. Mix in grated orange and lemon peels, syrup, and baking soda. Leave for about an hour while the fruit mixture absorbs liquid, stirring often.
Preheat oven to 180°C. Butter a 10-inch diameter baking pan, then line bottom and sides of pan with buttered parchment. Sift flour and salt into a large medium bowl. Beat butter and sugar in a large bowl until it's well blended. Beat in eggs, one at a time. Add self raising flour, beat until just blended. Stir in the fruit mixture. Transfer batter to pan and cover the pan with foil.
Bake the cake for 2 hours. Reduce oven temperature to 80°C. Continue to bake covered until tester inserted into centre comes out clean but slightly moist. Transfer to rack and remove foil. Pierce the top of the cake all over with a skewer.
Drizzle six tablespoons of rum gradually over the cake. Allow cake to cool completely in the pan. Cut around the pan sides to loosen the cake and remove from the pan. Wrap it in foil.
The cake can be made three weeks ahead of serving.