Christmas Mixed Fruit Cake
A perfect Christmas giveaway especially for those who are health conscious and prefer a less sweet version, Christmas Mixed Fruit Cake to enjoy.
Ingredients
- 250 g butter - soft to touch
- 55 g light brown sugar
- 70 g caster sugar
- 4 large eggs
- 200 g cake flour/plain flour - sifted with baking powder
- 1/2 tsp baking powder
- 1/2 tsp mixed spice
- 250 g mixed fruit
- 125 g pitted prune - cut to small pieces
- 125 g dried apricot - cut to small pieces
- 125 g dried cranberries - cut to small pieces
- 8 tbsp rum liqueur
- 100 g walnuts - break into smaller pieces
- 2 tbsp rum liqueur
- 2 tbsp orange juice
- 1 orange zest
- 1 tsp vanilla extract
- grease 3 pieces aluminium foil tray - 8 x 4 x 2 inches
Instructions
- In a large bowl add mixed dried fruit and pitted prune together with 8 tablespoons of rum and mix well, cover with cling wrap until next day (at room temperature).
- Beat butter and sugar till light and fluffy, slowly add in rum (2 tablespoons), orange juice, orange zest and vanilla extract, mix well.
- Add eggs, one at a time until mixture incorporated, mix well and scrape bowl.
- Add ¼ portion of flour to the mixed dried fruit. Slowly add ¾ portion of flour and mixed spice to butter mixture, mix well. Stop machine. Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake moulds (8x4x2 inches). Smooth the surface and gently bang mould on table once to settle the content.
- Bake at preheated oven at 150C for 60 minutes or skewer inserted into cake comes out clean.
- Pour 2-3 tablespoons of rum on to Fruit Cake as soon as it comes from the oven.
- Leave cake to cool, turn out from cake mould and wrap with cling wrap and store in the fridge.
- Pour 2-3 tablespoons of rum on cake every three days until it is ready to serve (about 10 days) or giveaway as Christmas gift.
Notes
Please keep in mind that all oven temperatures and baking time varies
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