Baked Fruitcake recipe

 So I have been busy baking a lot of Rum infused fruitcake for my family. 

After many attempts, I have finally made a recipe that is suitable to my oven and my liking. 

I think my waistline have grew because I have been eating so much of cakes .

The fruitcake!

So I have soaked my mixed fruits in Rum for a few days. I highly recommend doing this for plump and juicy fruits in your cake. You can also use brandy or Grand Marnier.

The batter before baking

Recipe

Yield 2kg of cake in an 8inch x 8 inch square baking tray

 Ingredients

250g butter

150g sugar of your choice

4 eggs

3 tablespoon alcohol 

Juice and zest of 1 orange

zest of 1 lemon

100g diced almonds

1kg mixed dried fruits

260g cake flour

75g ground almonds

1tsp baking powder 

1tsp ground cinnamon

 

Steps

1. Weight out 1kg of soaked fruits and put in on a colander to drain. Keep the liquid and put into your cake later.

2. Cream the butter and sugar until pale and fluffy.

3. Add in the eggs one by one until well-incorporated. 

4. Add in the diced almonds, zest and juice of 1 orange, zest of 1 lemon and the 3 tablespoon of drained liquid from the soaked fruits. Mix well.

5. Take half of the flour and coat it with the drained mixed fruits. Coat it well. It is okay if it becomes a paste like texture

6. Put your flour coated mixed fruits into the butter mixture and mix well. 

7. Pour the remaining flour, almond powder, baking powder and cinnamon powder into the batter and mix well. Make sure the bottom batter is well mixed .

8. Pour into your Lined baking tray at 150 celcius, middle rack, 4 hours. Put an aluminium foil above it if it is browning too much.