Rich Fruit cake- syrup style

makes one medium sized cake about 8 inch round cooking time about 45-50 mins , preparation around 15 , depends on how organised you are

  • Flour-90
  • Almond powder 10 g( I’ve said 10 but you could higher and reduce the flour a bit )
  • cornflour-10 g
  • cinnamon powder- 2g
  • dry ground ginger- 2 g
  • Allspice- 1 g
  • Nutmeg- pinch
  • Baking soda- 4 g
  • salt- 1 g
  • mixed nuts- 125 g(Almond, walnuts, cashews)

Ive separated the dry from the wet ingredients. so as to create a demarcation.

  • water-90 ml
  • mixed dry fruit(raisins, dates, apricots, dont buy a ready mix)-200 g
  • brown/ raw sugar- 110 g
  • oil- 45 g( yes by weight)
  • butter -45 g
  • eggs -2
  • vanilla extract- a little
  • brandy or dark rum- 45 ml+ a bit more to brush on or baste after baking
  • Ok now to begin the process.First preheat oven to 170 Cand prepare your cake tin( this you always do first, REMEMBER THIS)
  • Heat the water with the oil, butter and fruits and sugar . Take off the heat and add brandy and vanilla. ( you can also put grated orage zest if you like.COOL DOWN before you add the eggs or you will have scrambled eggs which are ok, but not in a fruit cake.
  • Add the eggs , mix well and fold in the dry ingredients, and combine well.
  • Pour into your prepared tin and tap on the bench to make it even.
  • bake for about 45-50 mins till it is cooked but not dry.
  • when it comes out of the oven , hold in the tin for a few mins then demold and brush with some more alcohol.(its worth it, Truly.) The photo of the cake below has been cooked with kaffir lime infused rum and basted with bourbon