Rich Fruit Cake

• Produce

  • 1/2 cup Apricots
  • 2 tbsp Clementine peel, dried
  • 1 cup Dates
  • 1 cup Glazed cherries, red
  • 1/2 cup Prunes
  • 1 cup Raisins

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Plum jam

• Baking & Spices

  • 1 1/2 (225g cups All-purpose flour
  • 1/2 tsp Allspice
  • 1 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 stick Butter

• Beer, Wine & Liquor

  • 1/2 cup Brandy
  • 1/2 cup Sherry

• Liquids

  • 1/4 cup Water

Found on rotinrice.com

Description

Ingredients

• 1 cup (160g) raisins
• 1 cup (200g) dates, chopped
• ½ cup (100g) apricots, chopped
• ½ cup (100g) prunes, chopped
• ½ cup (120ml) brandy
• ½ cup (120ml) sherry
• 1½ (225g) cups all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp allspice
• ½ tsp ground nutmeg
• 1 tsp baking powder
• 1 stick (½ cup/115g) butter
• ¼ cup (45g) brown sugar
• 1 large egg
• ½ cup plum jam
• ¼ cup (60ml) warm water
• 1 cup (180g) red glazed cherries
• 1 cup (100g) chopped walnuts
• 2 tbsp dried Clementine peel

Directions

• Combine raisins, dates, apricots, and prunes in a medium sized bowl. Pour in brandy and sherry, cover, and leave overnight at room temperature.
• Grease a 9”x5” loaf pan and line with 2 layers of parchment paper. Drain soaked fruits, reserving the liquid. Sift flour, cinnamon, allspice, nutmeg, and baking powder into a bowl. Preheat oven to 300°F (150°C).
• Cream butter and sugar until light and fluffy, about 2 minutes. Add egg and beat until combined, about 1 minute. Add flour mixture, plum jam, and water. Beat on low speed until just combined. Stir in soaked fruits, cherries, walnuts, and orange peel.
• Spread mixture into prepared pan. Bake in oven for about 2 hours. Test with a wooden pick. Cake is done if pick comes out clean.
• Allow cake to cool in the pan. When cooled, remove cake from pan. Peel off parchment paper.
• Brush reserved liquid all over the cake.
• Wrap with parchment paper followed by aluminum foil. Seal cake in food storage bag and allow cake to age in the fridge for 2 weeks. Brush cake once a week (for 2 more times) with brandy and reseal.
• Finish cake within a month or freeze for up to three months.

Nutrition