Recipe by Roxanne J.R.
This is my absolute favourite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol the better is tastes, minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is minimum time required for fruit to soak.
- fruit, mixture
- 2 cups currants
- 3 cups raisins
- 1 cup prune
- 2⁄3 cup mixed peel
- 2 1⁄4 cups dark brown sugar
- 1 teaspoon mixed spice
- 1 1⁄4 cups cherry brandy
- 6 tablespoons dark rum
- cake batter
- 2 cups butter (softened)
- 10 eggs
- 4 cups self rising flour
- 1 teaspoon vanilla essence
Directions See How It's Made
- To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
- Wash the currants, raisins, prunes and mixed peel, then pat dry.
- Place fruit mixture in a food processor and process until finely chopped.
- Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
- Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
- NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
- Stir the fruit mixture occasionally and keep covered.
- Optional: You may add more alcohol when you do this. (I didn't).
- To Make Cake.
- Preheat oven to 325°F.
- Grease and line two 9 inch cakes pans with parchment paper.
- Sift the flour, set aside.
- Cream together butter and 1 3/4 cups brown sugar.
- Beat in eggs, until the mixture is smooth and creamy.
- Add the fruit mixture, then gradually stir in flour and vanilla.
- Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
- NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
- Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
- Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
- Wrap cake in foil to keep it moist.