My previous two attempts at a fruit cake has been terrible. One of those cakes I couldn’t even cut with a regular knife and I needed to use a hack saw. I was determined to see the inside of the rock cake I had created.
Next second attempt was only slightly better than the first.
My fragile ego would be crushed if my third attempt was to fail, so I waited a few months, researched different recipes and in the end I made up the cake with ingredients in the cupboard.
Fantastic Fruit Cake
250 grams of mixed dried fruit
125 grams of sultanas
120 grams of mixed peel
250 grams of unsalted butter
225 grams of brown sugar
275 grams of plain flour
1 tsp baking powder
zest of 1 lemon
zest and juice of 1 orange
1 tablespoon of rum (optional)
I brought this bottle of rum in December to make a Christmas pudding and it only had 1 tablespoon of rum left, evaporation has been bad this past summer.
Just prior to putting the cake batter in the tin I decided to add the orange juice because it looked a little dry.
My lord this cake is yummy.
And now it is perfect, with its smear of passionfruit butter.
Ok the cake is a little dry but I am working on that by pouring a little rum over the remaining each afternoon.
It has me rattled why my fruit cakes dry out and figured it was my oven but Mum says that the trick is to put foil ontop of the cake for the last half of the baking.
Does anyone have any other suggestions?