Easy fruit cake – fruity, boozy and ready for Christmas!
Your fruit cake should have been baked by now and you should be feeding it with brandy every week ! Well, maybe if you were Julia Child or your great granny, yes, but hey, we live in the real world which is pretty hurried and fast at the moment. With this easy fruit cake recipe, you can make your fruit cake with not much effort and with a drizzle of your favorite brandy every week or so, your fruit cake will be perfect by Christmas!
Fruit cake is made with chopped dried fruit, or cake mix as we know it here, which is steeped in either brandy or rum! This fruit mix is boiled and then basically flour and eggs are added to yield a rich moist and utterly delicious cake! Fruit cakes come in all shapes and sizes, round, loaf size, plain or covered in marzipan it all depends where you live, what the occasion is and what your preferences are.
My mom runs like a well-oiled machine, everything in her life is planned to the T. The countdown to Christmas is no exception and usually by October mom starts filling the cookie tins and by the end of October my mom bakes her fruit cakes. You can deem yourself very lucky to be on the coveted list for a fruit cake. Although Mom bakes her cakes in October, she says that even if you bake them today (a month late) they will still be delicious by Christmas! It is important that you ripen the cake properly, feeding it with brandy or rum before your enjoy it!
Easy Fruit Cake
makes one 23 cm round cake
500 g mixed dried fruit or cake mix
250 g butter
250 ml sugar
250 ml water
250 g dates
Begin by preparing your cake tin. Prepare your pan by treating it with Spray n Cook and also line the cake tin with 2 layers of baking paper. Bring the above ingredients to the boil and boil for 20 minutes, taking care not to burn the mixture. Allow to cool and in the same pot, add the following:
10 ml bicarb dissolved in a little warm water
25 ml brandy
10 ml baking powder
500 ml flour
2 eggs – beaten
100 g nuts
100 g cherries
Mix your cake batter properly and pour into the prepared tin. Bake for 2 hours at 140 C. Check with a skewer to see if cake is done. Remove cake from pan, but keep baking paper in tact. Allow to cool and pour over your first 3 T of brandy. Keep in a airtight container and twice more feed the cake with brandy!