It is not cloyingly sweet or it is dry. I personally find it a good balance. A friend who is like me who don't fancy fruit cake, liked this version as well.
Though this year, we are not in town but I really wanted to bake this for I fear I will lost touch with it.
Once again, it didn't disappoint.
What you need
Soak overnight in 50ml of rum:
200g raisins
200g currants
150g mixed peel
50g glaced cherries
Melt:
250g butter
250g sugar
Mixed in 4 eggs, one at a time when butter is slightly cool.
Sift together
350g sifted flour
1 tsp baking powder
a pinch of salt
¼ tsp each of ground cardamon, cinnamon, coriander, clove, nutmeg and ginger
50g nuts
grated skin of one lemon
grated skin of one orange
Method
Add flour to butter mixture, a little at a time. Mix well.
Add fruit mixture to the batter.
Add in your favorite nuts and grated skin of lemon and orange.
Bake for 1.5 hours at 150°C.
Drizzle a little brandy over the cake for the next 3 days. Keep in air tight container.
Note: This cake needs time to mature, thus it is advisable to bake this 1 or 2 weeks before giving out as gift.
I am pleased to submit to Cook and Celebrate: Christmas 2015 event.
Organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
Cheers!
If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+.
