Recipe

Rich fruit cake

This fruit cake is deliciously moist and looks beautiful decorated with almonds. It can last up to 12 months, but we think you'll polish it off well before then.

Jan 31, 2010 1:00pm
  • 3 hrs 30 mins cooking
  • Serves 16
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Ingredients

Rich fruit cake
  • 500 gram (1 pound) sultanas
  • 250 gram (8 ounces) raisins, chopped
  • 125 gram (4 ounces) currants
  • 125 gram (4 ounces) glacé peaches, chopped
  • 1/3 cup (80ml) orange juice
  • 2 tablespoon marmalade
  • 1/2 cup (125ml) rum
  • 250 gram (8 ounces) butter, softened
  • 1 cup (220g) firmly packed dark brown sugar
  • 1 teaspoon finely grated orange rind
  • 1 teaspoon finely grated lemon rind
  • 4 eggs
  • 2 cup (300g) plain (all-purpose) flour
  • 2 teaspoon mixed spice
  • 3/4 cup (120g) blanched whole almonds
  • 1/4 cup (60ml) rum, extra
  • 2 tablespoon honey
  • 2 tablespoon boiling water

Method

Rich fruit cake
  • 1
    Preheat oven to 150°C/300°F. Line a deep 20cm (8-inch) square cake pan with two layers of brown paper and two layers of baking paper, extending the papers 5cm (2 inches) over the sides.
  • 2
    Combine all fruit, juice, marmalade and rum in a large bowl.
  • 3
    Beat butter, sugar and rinds in a small bowl with an electric mixer until combined. Beat in eggs, one at a time, until just combined.
  • 4
    Stir butter mixture into fruit mixture, then stir in sifted flour and spice. Spread mixture into pan; decorate top with almonds.
  • 5
    Bake cake 3 hours or until a skewer inserted into the centre comes out clean. Brush top of cake with extra rum. Cover hot cake, in pan, tightly with a clean tea towel; cool overnight.
  • 6
    Before serving, stir honey and the water in a small bowl until smooth. Brush over top of cake.
  • 7
    This fruit cake can be made up to 12 months ahead; store in an airtight container at room temperature. If the weather is humid, keep the container in the fridge or freezer.

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