Quick and Easy Christmas Fruit Cake

• Produce

  • 500 g Dried fruits, mixed
  • 2 Oranges, zest and juice

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 150 g Honey

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 4 tbsp Cocoa powder
  • 175 g Muscovado sugar, light dark
  • 150 g Plain flour
  • 1/2 tsp Salt
  • 1 tsp Spices, Mixed

• Nuts & Seeds

  • 75 g Almond, ground

• Dairy

  • 175 g Butter, unsalted

• Beer, Wine & Liquor

  • 125 ml Liqueur -rum

Found on bearnakedfood.com

Description

Ingredients

• Ingredients A:
• 500 g mixed dried fruits (mine consists of raisins, sultanas, mixed peels, glacé cherries)
• 125 ml liqueur -Rum, Apricot Brandy, Tia Maria, Baileys, etc (for non-alcohol version, substitute with water or juice)
• 2 oranges – zest and juice
• 150 g honey
• 175 g unsalted butter
• 175 g light / dark muscovado sugar (if unavailable, substitute with dark brown sugar)
• 1 tsp mixed spices (or substitute with ½ tsp cinnamon + ¼ tsp ground ginger/cloves/nutmeg)
• 4 tbsp (30 g) cocoa powder
• Ingredients B:
• 3 large eggs (approx. 60 g each)
• 150 g plain flour
• 75 g ground almond
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Directions

• In a large pot, add in everything listed in Ingredients A, stir and bring to boil. Simmer on gentle heat for 5 mins, stirring occasionally.
• Turn off heat and let it cool for 20 mins, until lukewarm to touch.
• Lightly whisk the 3 eggs together and pour into the pot of fruit sauce.
• Using a spatula, mix until just combined.
• Add in the rest of ingredients B and fold until the flour just disappear into the batter.
• Pour into a lightly greased 8” round tin lined with non-stick baking paper around the sides and base. Note: The sides should be double the height of the tin. This acts as an insulation to ensure even baking throughout.
• Bake in a preheated oven at 300ºF/150°C for 1 to 1.5 hours. A skewer inserted should come out clean.
• Remove from oven and set to cool on a wire rack.
• The flavor of the fruit cake will be fully developed by the next day so it’ll be the best time to consume it. Cover and store uneaten portion at room temperature for up to 5 days. The cake can be frozen for up to 3 months.