Rich Fruit Cake Recipe -

Rich Fruit Cake is a beloved choice for celebrations and special occasions, thanks to its decadent flavors and festive ingredients. This indulgent cake is characterized by a mix of dried fruits, spices, and often a hint of alcohol, which together create a rich and moist texture. Perfect for holidays, weddings, and even birthdays, a well-made Rich Fruit Cake is a true culinary masterpiece that brings warmth and joy to gatherings.

Why You Will Love This Recipe

This Rich Fruit Cake recipe is a delightful combination of ingredients that ensure every bite is bursting with flavor. The rich, buttery base blends perfectly with the sweet and tangy dried fruits. Additionally, soaking the fruits in rum or brandy, coupled with a variety of spices, elevates the cake’s taste profile. The baking process, although lengthy, is remarkably straightforward, allowing you to enjoy the process as much as the result. Once baked, the cake can be stored for weeks, often even improving in flavor as it ages, making it a practical option for planning ahead.

Ingredients

Gather these ingredients to create your own Rich Fruit Cake. The measurements are tailored for a large batch, perfect for a big gathering.

16 cups (2 kg) all-purpose flour
8 cups (1.8 kg) unsalted butter or margarine
8 cups (1.6 kg) brown sugar
32 large eggs
8 teaspoons (32g) baking powder
8 teaspoons mixed spice
4 teaspoons ground nutmeg
2 teaspoons salt
32 cups (4.8 kg) mixed dried fruits (raisins, sultanas, currants, cherries, chopped dates, etc.)
4 cups (600g) glacé cherries, halved
Zest of 4 oranges
Zest of 4 lemons
2 cups (480ml) fresh orange juice
2 cups (480ml) dark rum or brandy (optional, for soaking fruits)
1 cup (240ml) black treacle or molasses
8 teaspoons (40ml) vanilla extract
4 teaspoons (20ml) almond extract

Instructions

Step 1: Begin by soaking the mixed dried fruits and halved glacé cherries in rum or brandy and orange juice. Ideally, allow them to soak overnight, but a minimum of 4 hours will also infuse great flavor.

Step 2: Preheat your oven to 150°C (300°F). Prepare eight 6-inch round deep pans by greasing and lining them with parchment paper. Make sure the parchment extends above the rim of the pans for easier cake removal.

Step 3: In a large mixing bowl, cream the unsalted butter or margarine with the brown sugar until the mixture becomes pale and fluffy. This usually takes about 5 to 7 minutes.

Step 4: Add the eggs one at a time to the creamed mixture, ensuring to mix well after each addition. To prevent curdling, add a small amount of flour after several eggs.

Step 5: Once all the eggs are incorporated, stir in the vanilla extract, almond extract, orange and lemon zests, and black treacle or molasses until combined.

Step 6: In a separate bowl, whisk together the all-purpose flour, baking powder, mixed spice, nutmeg, and salt. Gradually fold this dry mixture into the wet mixture until just combined. Be careful not to overmix.

Step 7: Drain the soaked fruits, reserving any leftover liquid. Toss the fruits with a small amount of flour to prevent them from sinking in the batter. Gently fold the fruits into the cake mixture.

Step 8: Divide the batter evenly among the prepared pans (aim for about 1.1 to 1.2 kg per pan). Smooth the tops and create a slight dip in the center of each cake.

Step 9: Bake in the preheated oven for approximately 12 hours. If your oven is spacious enough, you can bake all the cakes simultaneously; otherwise, bake them in batches. The cakes are done when a skewer inserted in the center comes out clean.

Step 10: Allow the cakes to cool in their pans for about 15 minutes before transferring them to wire racks to cool completely. Once cooled, wrap the cakes tightly in foil. Optionally, weekly feed them with extra rum or brandy to intensify the flavors further.

FAQ

Can I substitute the alcohol in the recipe?

Yes, you can replace the rum or brandy with orange juice or apple juice if you prefer a non-alcoholic version. This might slightly alter the taste but will still yield a delicious fruit cake.

How long can the cake be stored?

The Rich Fruit Cake can be stored at room temperature for up to a month when wrapped properly. For longer storage, keep it refrigerated, where it can last for several months. Ensure that the cake is wrapped tightly to prevent it from drying out.

Why does the cake need to bake for so long?

Rich Fruit Cake has a dense structure due to the large quantity of fruits and heavy batter. A slow and low baking process ensures that the cake cooks evenly without burning the outside, which could lead to an undercooked center.

Can I make this cake in advance?

Absolutely! In fact, making the cake in advance improves its flavor as the ingredients have more time to meld together. Many bakers suggest preparing the cake several weeks before serving.

What types of dried fruits can I use?

You can use a variety of dried fruits according to your preference. Common options include raisins, sultanas, currants, cherries, and chopped dates. You can even incorporate dried apricots or cranberries for additional flavor and texture.

Conclusion

This Rich Fruit Cake recipe is a wonderful way to elevate your baking skills while creating a delicious treat that is perfect for any celebration. By following these detailed instructions and tips, you’ll be able to craft a cake that is both visually stunning and bursting with flavor. So gather your ingredients, roll up your sleeves, and enjoy the process of making this delectable creation!