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Christmas fruitcake
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Begin your Christmas baking early for a decadent and moist fruitcake that's simply magical!
Ingredients:
  • 1kg dried mixed fruit
  • 440g can crushed pineapple in juice
  • 250g butter, chopped
  • 275g brown sugar
  • 53.60 gm golden syrup
  • 250ml rum
  • 70g almond
  • 30g walnut
  • 20.00 ml finely grated orange rind
  • 5.00 gm mixed spice
  • 4 Free Range Eggs, lightly whisked
  • 225g plain flour
  • 75g self-raising flour
Instructions:
  • Combine fruit, pineapple, butter, sugar, golden syrup, and 3/4 cup (185ml) rum in a saucepan over medium heat. Stir occasionally for 10 minutes until butter melts and sugar dissolves. Increase heat to high and boil for 2 minutes until fruit is plump and syrup thickens slightly. Transfer to a heatproof bowl and let cool for 2 hours until mixture is completely cooled.
  • Preheat your oven to 150°C. Grease a 20cm round cake pan and line it with 3 layers of baking paper, making sure the paper extends 5cm over the top of the pan.
  • Combine the almond, walnut, orange rind, and mixed spice with the fruit mixture in the bowl. Stir well. Mix in the egg until combined. Fold in the flour mixture. Transfer the batter into the prepared pan and level the top. Gently tap the pan on the counter thrice to remove air bubbles.
  • Bake for 3 hours or until a skewer comes out clean when inserted in the center. Remove from the oven and brush the top of the cake with the remaining rum. Cover the pan tightly with foil, invert the cake (in the pan) onto a clean surface, and let it cool overnight.

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