How to Bake Fruitcake
Fruit cakes are heavy, dense cakes that have a relatively low flour content and contain lots of mixed dried fruit.
Fruit cakes are obviously rich in mixed fruits and much enjoyed when mature. Adding nuts to it makes it more nutritious and mind-blowing. It is highly recommended for weddings and could be stored in a cool dry place for over a year.
I usually soak my mixed fruits which is the core of the fruitcake in brandy for about 24 hours to about a week or two before the actual baking time to increase its shelf life and also give it that unique fruity taste.This could make the cake last for over a month in the refrigerator before cutting and icing and even up to a year (like wedding cakes). The longer the cake stays, the sweeter it gets!
Here’s a fruitcake recipe you should totally try out:
1 cup glace cherries(chopped)
1 cup dark brown sugar(firmly packed)
5 eggs(lightly beaten)
2 cups plain flour
2 teaspoons mixed spice
1 teaspoon ground cinnamon
1 tablespoon brandy(extra)
Soak dried fruit, golden syrup, brandy overnight. Grease a cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan. Cream butter and sugar in small bowl with electric mixer until creamy. Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly. Spoon mixture into pan and drop pan onto bench to settle contents. Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly. If the cake starts to get overtly brown on top,cover lightly with foil. Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
Eat with milk or a beverage of choice.