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Rich Fruit Cake
A moist, dense fruit cake packed with steamed dried fruits, warm spices, almond and vanilla essence, and a deep mahogany color from food‑coloring browning. Baked low and slow with a steam tray, then soaked in rum (or wine) for extra richness. Perfect for holidays or special occasions.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle hot pans with oven mitts to avoid burns.
- • Steam in the oven can cause scalding; keep face away from the water pan.
- • Alcohol is flammable; keep away from open flames while soaking.
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