Recipe by ChefDebs
I adapted this from other recipes to come up with a cake that is both light and moist, as opposed to the denser varieties of fruitcake. Feel free to drizzle on more liquor after it is cooked to keep moist if you are not eating it right away.
Top Review by Chef lady di
Absolutely delicious! It has a faint taste of orange that just makes the cake! I love how moist it is! I omitted the coconut and upped the candied fruit. It took an hour and 10 minutes in my oven at 350F. This is my go to fruit cake recipe now! I think the next time, I will try soya yogourt instead of the sour cream. Thanks for posting ChefDebs!
- 1 lb candied fruit (in the grocery section)
- 1 cup golden raisin
- 1 orange, zest of
- 1 cup dark rum
- 1 cup shredded coconut
- 8 tablespoons butter or 8 tablespoons margarine
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla
- 4 cups self raising flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 cup sour cream
Directions See How It's Made
- Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
- Using an electric beater, cream together the butter and sugar.
- Add the vanilla, eggs and sour cream and beat together.
- In a separate bowl sift together the flour, salt, baking powder and baking soda.
- Slowly add the flour mix into the butter mixture, stirring until incorporated.
- Add the soaked fruit with its rum, and the coconut, Stir well.
- Grease and line with greaseproof paper 2 large loaf pans.
- Divide the cake mix between the 2 loaf pans.
- Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
- Cool and remove from pans.