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