Fruit Cake

Rum Rum Rum in my Cake Cake Cake! My all time favorite cake! Everyone knew how obsessed I was with fruit cake growing up and I still am. Both my grandmothers made extra cake just for me because I would have so much! Now I can make it myself and while good, totally not the same. Hey, I try!

 

Everything you need for the cake/s. Lime zest is a must in my opinion. I left out browning (used to obtain the very dark color of Caribbean fruit cake) because I didn’t have any and also because my mother-in-law doesn’t like the taste.

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Soak the fruit for at least a week so that they really soak up the alcohol. Place it in a food processor and pulse away leaving a few chunks.

Cream together room temperature butter and sugar. This will take a few minutes.

Once the butter and sugar are creamed, add the eggs, one at a time. Followed by, the zest, spices, baking powder, vanilla extract and bitters. Once those are incorporated, add the flour.

If your mixing bowl isn’t large enough to accommodate the fruit, transfer the batter to a larger bowl and start adding the fruit, one cup at a time. Combine with a spatula. Transfer to pans lined with wax paper and bake at 250 degrees for 3 hours.

Once out the oven, place on a wire rack to cool.

So moist! Browning is totally not necessary.

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I wrapped a few up as pressies for my friends!

Fruit Cake

Makes 2-3 cakes

Ingredients:

  • 2 sticks butter, room temperature
  • 1 cup demerara sugar
  • 5 eggs
  • 6 oz raisins
  • 6 oz currants
  • 6 oz prunes
  • 6 oz mixed fruit peel
  • 1 ½ cups cherry brandy
  • 1 ½ cups dark rum
  • 1 ½ cups all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1½ tsp pure vanilla extract
  • ½ teaspoon Angostura bitters
  • 2 tsp baking powder
  • zest of 1 lime

Preparation:

Roughly chop all the fruit, add them to a large container with a lid, and add the rum and brandy. Cover and let sit at room temperature for at least a week and up to 1 year. Stir occasionally.
When ready to make the cake, place the fruit including the liquid (alcohol) in a food processor and pulse until slightly coarse with a few chunks.

Preheat the oven to 250 degrees. Line the bottom of 2 or 3 baking pans with wax paper.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Mix on medium for a couple minutes until light and fluffy. On low speed, add eggs, one at a time, followed by the lime zest, spices, vanilla extract, baking powder, and the bitters, mixing until thoroughly combined. Add the flour, mix until fully incorporated. Transfer the batter to a larger bowl that will also accommodate the pureed fruit. Fold in the fruit puree one cup at a time using a spatula.

Divide the batter among wax paper lined pans. Bake for 3 hours or until a tester comes out clean. Transfer the cakes to wire racks to cool.

People usually drizzle a few tablespoons of rum to the top of the cake once out of the oven but I was out of rum at that point. The cakes turned out great without it.

 

 

 

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