Rich Fruit Cake

Ingredients

• 1 lb Unsalted butter (softened, room temperature)
• 1 lb Granulated sugar (fine granulated)
• 1 lb All‑purpose flour (sifted)
• 3 lb Mixed dried fruits (raisins, currants, candied peel, etc.) (steamed until soft; keep whole)
• 2 tsp Lemon zest (zest of 2 lemons, avoid white pith)
• 4 large Eggs (room temperature)
• 3 tsp Mixed spice (cinnamon, clove, nutmeg) (equal parts, freshly ground if possible)
• 0.5 tsp Salt
• 1 tsp Baking powder
• 2 tsp Almond essence (strong flavor, use sparingly)
• 1.5 tsp Vanilla essence
• 0.5 cup Food‑coloring/browning (Sassin’s) (gives dark mahogany hue)
• 1 cup Dark rum (or fortified wine) for soaking (use for post‑bake soaking; can substitute with brandy or sherry)

Instructions

1. Prepare the cake pans

   Grease the bottom and sides of each 9‑inch round pan with shortening, then dust with flour. Line one pan with parchment paper cut to the pan size; leave the other unlined to compare.

   Time: PT10M

2. Cream butter and sugar

   In the large mixing bowl, beat the softened butter and sugar on medium‑high speed for about 10 minutes, scraping the sides frequently, until the mixture is light, fluffy, and roughly doubled in volume.

   Time: PT10M

3. Mix dry ingredients

   In a separate bowl, whisk together the sifted flour, mixed spice, salt, and baking powder. Set aside.

   Time: PT5M

4. Prepare lemon‑zested eggs

   Zest two clean lemons, avoiding the white pith, and add the zest to a bowl with the four eggs. Lightly whisk together.

   Time: PT5M

5. Incorporate eggs

   With the mixer on low, add the egg‑zest mixture to the creamed butter and sugar a little at a time, allowing each addition to blend before adding the next.

   Time: PT5M

6. Fold in steamed fruits

   Gently fold the steamed dried fruits (kept whole) into the batter using a spatula.

   Time: PT5M

7. Add essences and browning

   Stir in 2 tsp almond essence, 1.5 tsp vanilla essence, and ½ cup food‑coloring/browning until evenly distributed.

   Time: PT2M

8. Fold in dry mixture

   Add the flour‑spice mixture to the batter in three equal parts, folding gently each time until just incorporated. Do not over‑mix.

   Time: PT5M

9. Adjust batter consistency

   Check the batter by placing a spoon in the center; it should stand upright. If too dry, add a little more rum or wine (1‑2 Tbsp). If too wet, add a spoonful of flour.

   Time: PT3M

10. Fill pans and release air bubbles

    Divide the batter evenly between the two prepared pans. Tap the pans gently on the countertop to pop any large air bubbles.

    Time: PT5M

11. Bake low and slow with steam

    Place a shallow pan of water on the lower rack for steam. Bake the cakes at 150 °C (300 °F) for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT1H30M

    Temperature: 150°C (300°F)

12. Soak with rum

    Immediately after removing the hot cakes from the oven, pour 1 cup of dark rum (or fortified wine) over each cake, allowing it to soak fully.

    Time: PT10M

13. Cool and store

    Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack. Once completely cool, wrap tightly in plastic wrap.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: caster sugar
• Instead of All‑purpose flour: cake flour
• Instead of Mixed dried fruits (raisins, currants, candied peel, etc.): dried apricots, dried cherries
• Instead of Lemon zest: lemon extract (1 tsp)
• Instead of Eggs: egg replacer (1/4 cup per egg)
• Instead of Mixed spice (cinnamon, clove, nutmeg): store‑bought pumpkin spice
• Instead of Baking powder: baking soda (¼ tsp) + cream of tartar (½ tsp)
• Instead of Almond essence: almond extract
• Instead of Vanilla essence: vanilla extract
• Instead of Food‑coloring/browning (Sassin’s): homemade caramel coloring
• Instead of Dark rum (or fortified wine) for soaking: brandy, sherry

Equipment Needed

• Large mixing bowl
• Electric hand mixer
• Spatula
• Measuring cups and spoons
• Sieve (optional)
• 9‑inch round cake pans (2)
• Parchment paper (or wax paper) (optional)
• Paper towel (optional)
• Oven
• Cooling rack (optional)
• Spray bottle (optional)
• Toothpick or skewer (optional)

Critical Steps — Do Not Skip

• Cream butter and sugar until doubled in size
• Gradual addition of eggs to prevent curdling
• Gentle folding of the flour mixture to keep batter airy
• Baking at low temperature with a water pan for steam
• Post‑bake soaking with rum or wine for moisture and flavor

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother emulsion.
• For an even darker color, add the browning gradually and test a small spoonful in the oven.
• If you prefer a brighter flavor, replace part of the rum with orange liqueur.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 5 days

Freezer: Wrap in foil and freezer bag; up to 3 months

Room temperature: If covered, good for 2 days; otherwise refrigerate

Make-Ahead Tips

• Steam and soak the dried fruits in rum a day before mixing.
• Bake the cake a day ahead and feed it nightly with a spoonful of rum.
• Wrap the cooled cake in several layers of plastic wrap and then foil to retain moisture.