Rich & Moist Fruit Cake
Festive and Fruity
December heralds the festive season of delicious, aromatic bakes. I clean my fruit and get prepared to soak it in alcohol, ready to turn it into moist and boozy Christmas cakes. Also called traditional fruit cakes or celebration cakes, they are baked well before Christmas and allowed to mature for 2-3 weeks before consumption. Here is a quick method to prepare this cake without any soaking time for the fruit. Verka Butter lends it that extra richness and flavour.
- 3¼ cups flour (maida)
- 1 tsp powdered cloves and mace (laung and javitri)
- 1½ tsp cinnamon powder
- 1¾ cups powdered sugar
- 1½ cups Verka Butter
- 6 eggs
- 2 cups raisins
- 2 cups chopped, dried apricots and figs
- 1 cup glace cherries (seeds removed)
- 1 cup almonds
- 4 tbsp brandy
- Sieve the maida and spice powders together. Keep them aside.
- Chop the almonds and glace cherries.
- Use a deep bowl to beat together the Verka Butter and sugar till pale and fluffy.
- Add eggs, one at a time, whisking well between the additions.
- Gently add the spiced maida, followed by all the dried fruits.
- Pre heat the oven to 150 degrees C. Grease the cake tin (8 inches wide)
- Turn the batter into the tin and bake for 50-60 minutes or till a skewer inserted in the centre comes out clean.
- Cool after removing from the oven. Use a toothpick to poke lots of holes on the surface and spoon the brandy on the top of the cake.
- Wrap the cake in a sheet of greaseproof paper.
- Before consuming, store in an airtight tin for a few weeks if possible