Fruitcake (Christmas Cake)

This fruitcake was made 2 years ago, 3 months before Christmas 2012. I brushed with rum once a week until Christmas came. The cake was moist and had that sweet alcoholic fragrant smell to it.

Ingredients:

Dry ingredients (mix in one bowl):
120 g self-raising flour
120 g plain flour
1/4 baking soda
pinch of salt

2 eggs

In a saucepan:
120 g butter
225 ml water
320 g mix dried fruits
30 g orange peel
1/2 tsp mix spice
1/2 tsp cinnamon powder

Method:

1. Prepare a disposable foil pan size 20 x 10 x 6 cm, grease with some butter and preheat the oven at 180 C.
2. Cook the ingredients in the saucepan until the water boils the let it simmer for 5 minutes. Transfer into a big mixing bowl and let it cool completely.
2. Once the mixture is cooled, beat in the eggs and add all the dry ingredients. Mix well.
3. Bake the cake for about 30-35 minutes. Check by inserting a toothpick, if it comes out clean then it’s ready. If not, bake for another 5-10 minutes.
4. Cool it off. Place it inside a box with lid, cover the cake with dry towel and keep in the fridge. Every once a week, take it out and brush with dark rum (or ideally brandy). I used Bacardi Gold which I have it in my pantry. The cake can be kept like this for few months until it’s ready to be consumed.