This is an easy "boiled" fruit cake. It's the best kind of last minute cake because there is no beating or slow adding of ingredients. It's a classic Mum recipe that works every time you need a last minute fruit cake hack!
1kgMixed fruitthis can include peel and cherries/2.2 lb
250gmdates,dried chopped/8.8 oz
250gmbutterchopped/8.8 oz
275gmbrown sugar1 1/4 cups/ 8.8oz
150ml brandy or sherry5.05 oz
150mljuiceorange and lemon
100mlmolasses (optional)or treacle, 3.4 oz, 1/3 Aus cup
1 lemonzest only (use juice above)
1orangezest only (juice above)
4eggslarge
300gmflour, plain or cake flour, 11 oz / 2 Aust cups
1/2 teaspoonbaking powder
1teaspoonvanilla
1 TablespoonMixed spice
2teaspoon cinnamon
150gmnuts (optional)pecans or macadamias
White icing(optional)
2 egg whites
2 tablespoonslemon juice
420gm icing sugar3 cups/ 1 lb - just under
Syrup (optional)
100mlbrandy
200gmcaster sugar6.8 fl oz
100ml juicefrom the orange or lemon above 3.5 fl oz
Instructions
Fruit Cake
Preheat the oven to 160C/ 320 F. Line a 23 cm (9.5 in) tin
Use a medium to large pot and add the mixed fruit and chopped dates, sugar, butter, molasses, zest, juice, vanilla and brandy (or sherry). And nuts if using
Turn the heat onto medium and stir until everything is melted together. Simmer for 2 minutes or until everything is shiny and nicely combined.
Set aside for 10 minutes to cool down.
Add 4 eggs straight into the pot on top of the fruit and stir to combine well
Whisk together the flour, spices and baking powder and then stir this into the fruit egg mixture till combined
Pour this into the cake tin. The baking time is about 3 hours. After the first and 1 1/2 to 2 hours or until just before the cake browns too much. Take out of the oven and cover with foil and cook for another hour (or so)
Take out of the oven and let cool completely.
Syrup (optional)
Put the brandy, water (or juice) and sugar into a pot and bring to a boil. Paint this onto the cake while it is in the tin and cooling. You will probably need to add approximately half of this syrup. This is optional.
White Icing (optional)
Put the egg whites into a very clean bowl with the lemon juice and whip till light and frothy and starting to thicken. Start adding the sugar mixing well between additions until all the sugar is added
Take the cooled cake from the tin and turn over so that the bottom is the top. Spread the white icing over the cake and decorate it. The icing will dry very quickly
Notes
Don't simmer the fruit for a long time. The resulting juice/ sugar mixture forms part of the cake base. You don't want to caramelise or cook it down too much. heat till all are well combined and no longerMake sure that you let the fruit cool before adding the eggs.The cake itself with out the icing will last for weeks as any fruit cake will. Store in an airtight container in the refrigerator to discourage any kind of mould. It will keep well out of the refrigerator for several days if it is eaten within that timeThe icing will only last 2-3 days before it starts to break down.