This no fail fruit cake is another one of my favorites. I love fruit cakes and this cake is a must have delicacy for every festive season at home. The cake is not overly packed with fruits, there is quite a bit of cake to go with them, and I simply love fruitcakes this way.
The cake has the right amount of raisins, sultanas, candied mixed peel, cherries and candied ginger. The good thing about this recipe is that you can actually adjust the amount of dried fruits that go into the cake. If you think you would prefer lesser fruits, or prefer more of one type of dried fruit to another, simply reduce or substitute each accordingly. But do take note that when you reduce the fruits for a lighter version of this fruit cake, you cake will tend to be smaller and therefore you might have to adjust the size of cake tin you use.
I normally bake this cake for wedding door gifts - cut into pieces, wrapped in cling wrap and packed in cute, fancy boxes.
There is no alcohol mentioned in the recipe below. I do however, on certain occasions or upon request, sprinkle some on the cake after baking.
The cake takes at least 1 week to ripen and is at its best if stored for 2 weeks.
360g castor sugar
375g plain flour
1/4 tsp baking powder
1/8 tsp salt
1 tsp mixed spice
Fruit mix (combine together):
100g ground almonds
120g glazed cherries, chopped
120g mixed peel
90g candied ginger
1 tsp vanilla extract
1/4 tsp rose essence
1 tsp lemon juice
2 tbsp molasses
1 tbsp orange juice
Preheat oven to 170 degrees Celsius.
Chop all fruits. Mix with ground almond and leave aside.
In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice and molasses and mix well.
Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
Add the mixed fruits into the batter and mix well.
Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes.
Remove cake from oven and turn it onto a wire rack. Turn the cake so that the top side is up and leave it to cool completely.
When the cake has completely cooled, wrap it neatly in greaseproof paper and foil and store in an airtight container for 1 week before icing or cutting the cake.