Here’s a super simple recipe for Christmas cake. I like how it is literally a 2 pot event that comes together in no time at all.
You can soak the fruits in alcohol or fruit juice or not soak at all and just add some on the day of baking. I generally soak my fruits for about 3 months and have done so upto a year (yes I've left my fruits soaking for a year!). I have also tried soaking in several different types of alcohol over the years like brandy, port wine, Rakija (Serbian brandy) etc, however I find the best combo is black Rum so Rum it is! Important to remember - do not leave the nuts soaking with the fruits as they will turn bitter.
This cake comes together very quickly as in I don't have to powder sugar, beat butter & sugar, separate eggs or any of the tasks that comes with baking a traditional fruit cake! I also prefer my Christmas cake to have more fruits & nuts and so this recipe ticks all the boxes and hits the spot!
Making Caramel:
Melt 1 cup sugar in a pan until it turns a light amber color and the sugar is completely melted. No need to stir the pan, just a gentle swirl as it starts to melt is fine. Hold the pan away from you and add 1/2 a cup of water to it. Bring it back to the fire till it all comes together and turns into beautiful caramel! Use as required and store remaining in the fridge.
Ingredients 1:
Mixed dried fruits - 500 grams (I used raisins, cranberries, apricots, dates, crystallized ginger, glaće cherries soaked in alcohol - I prefer black rum for its smoky sweet notes)
Chopped nuts - 200 grams (I used hazelnuts, cashews and almonds)
Alcohol of choice or Orange Juice - 125 ml (this is only if your fruits have not been soaking)
Oranges - 2 medium (zest and juice)
Caramel - 1/4 cup (can use dark molasses or honey instead)
Butter - 175 grams
Sugar - 1 cup (dark brown muscovado sugar preferred)
Cocoa powder - 4 tbsp
Fresh ginger - a thumb inch piece grated
Ingredients 2:
Eggs - 3 large
Flour - 1 + 1/3 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Mixed spices - 1 tsp of each (I used cardamom, cloves, cinnamon, nutmeg)
Salt - 1 tsp
Almond essence - 1 tsp (optional)
Method:
In a large pot boil together all ingredients listed under Ingredients 1 except the nuts. Do not boil just a gentle simmer till all the ingredients are melted. Let it cool. When completely cool add the beaten eggs. (if your fruits were soaking in alcohol please ensure the excess is not included into the mix)
Sift flour, baking soda, baking powder, dry spices and keep aside. Add this to the wet mixture until the flour is blended into the batter. Fold in the chopped nuts. Decorate with more glacé cherries and nuts.
Pour into a tin lined with baking paper (line base and sides). Ensure the baking paper along the sides is high to maintain even baking. Bake in a pre heated oven at 150 C for about an hour or slightly more depending on your oven. After about an hour, insert skewer and check if done. Drizzle or brush generously with rum as soon as you take cake out of the oven (this is a necessary step to let the cakes last and have a beautiful smoky rum flavor).
Remove from tin and cool on a wire rack. This cake lasts for several weeks outside and is best eaten a day or two after baking when the flavors fully develop.
TIP: if you would like to gift these cakes, you can pour batter into individual aluminium foil containers and bake following same process as a regular full cake.
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