Name: Mum's fruit cake by Matt Preston
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 1
Ingredients: 125.00 ml sweet sherry, brandy, rum or whisky; 1 orange, juiced and zested, without pith; 250g seedless raisins; 250g sultanas; 150g currants; 250g dried fruit (dried apricots, prunes, dates or a mix of the three), cut into fine slivers; 225g butter, at room temperature; 225g dark brown sugar; 53.20 gm black treacle; 4 eggs, room temperature; 275g plain flour; 0.63 gm bicarbonate of soda; 2.40 gm salt; 2.50 gm cinnamon; 2.50 gm mixed spice powder; 150g glace cherries; 110g whole blanched almonds

Mum's fruit cake by Matt Preston

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Prep Time:
45 minutes

Cook Time:
180 minutes

Total Time:
225 minutes

Delicious and flavorful holiday fruit cake.

Ingredients:

125.00 ml sweet sherry, brandy, rum or whisky
1 orange, juiced and zested, without pith
250g seedless raisins
250g sultanas
150g currants
250g dried fruit (dried apricots, prunes, dates or a mix of the three), cut into fine slivers
225g butter, at room temperature
225g dark brown sugar
53.20 gm black treacle
4 eggs, room temperature
275g plain flour
0.63 gm bicarbonate of soda
2.40 gm salt
2.50 gm cinnamon
2.50 gm mixed spice powder
150g glace cherries
110g whole blanched almonds

Instructions:

Heat the alcohol and orange juice on the stove. Mix in the raisins, sultanas, currants, and unknown dried fruit. Stir in the orange zest.
Heat the mixture until warm, then transfer it to a plastic or ceramic bowl. Allow it to soak until it becomes plump and squishy, approximately 30 minutes.
Allow the butter and eggs to come to room temperature by taking them out of the fridge.
Preheat your oven to 150C.
Prepare your cake tin by greasing the sides and base with butter. Line the base with baking paper, and optionally line the sides as well.
Wrap a 1m length of string around the cake tin containing five sheets of newspaper, securing them tightly to insulate the cake for even cooking. Trim excess edges of paper, leaving a small collar above the tin.
In a large metal or ceramic mixing bowl, combine room temperature butter and sugar using a mixer or whisk until the mixture becomes pale, fluffy, and has increased in volume. This should take at least five minutes. Gradually beat in the treacle until well combined.
Whisk the eggs until the yolks break and the whites are marbled. Gradually add two-thirds of the eggs, beating well after each addition. Sprinkle in 1 tablespoon flour and beat until fully incorporated.
Prevent the creamed butter and eggs from curdling by gradually beating in the remaining eggs in two batches.
Using a sieve, gently sift the remaining flour, bicarbonate of soda, salt, and spices into the egg mixture. Add the soaked fruit, cherries, and half of the almonds, then fold everything together until well combined. Stir to incorporate.
Spread the cake mix evenly in the tin and top with the remaining almonds. Cover with foil and bake in the oven for 90 minutes.
Reduce the oven temperature to 140°C, uncover the cake, and bake for an additional 90 minutes until it may be fully cooked, depending on your oven.
Test for doneness by inserting a skewer. If it comes out clean, the cake is cooked. If it has batter sticking to it, bake for an additional 30 minutes. For a slightly gooey center, check closer to the edges. Once the edge is set (skewer comes out clean), remove from oven. Cool in the tin, then wrap in baking paper and foil.
Place the cake in an airtight cake tin and allow it to mature for a week or two before cutting into it.

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