A traditional fruit cake is must have Christmas cake. Loaded with delicious moist fruits such as raisins, sultanas, cherries, and currants soaked in brandy overnight. This is a simple, easy and effortless dark fruit cake recipe which does not need much preparation.
Use a glass mason jar or stainless steel bowl. Do not use aluminum or copper as it will react with the alcohol.
Combine the fruits and alcohol. Mix well.
The fruits can be left to soak overnight or used immediately. I highly recommend giving it at least an hour or two to soften the fruits. The resulting cake will be very moist.
When ready to use drain the fruit from alcohol. Any leftover brandy can be used for feeding the cake after it has been baked.
Preheat the oven at 160C / 320 F
Line a 9-inch round cake pan or 7-inch square pan with parchment paper twice. Which means you line the pan once - spay it and line it again. This will prevent the outside from drying while the center cooks slowly.
Drain the fruit and set aside in a colander to drain completely
Measure all ingredients including alcohol before you start mixing.
For the batter
Sift flour, cinnamon, nutmeg, and salt together.
Cream butter and sugar until light and fluffy.
Add treacle, orange, and lemon zest - combine well.
Next, add the eggs one at a time
Followed by the vanilla
Add just one-third of the flour mixture and combine well.
Finally, combine the remaining flour mixture to the wet fruits mixture. Gently combine them but do not over mix.
Fold it to the batter - do not over mix at this stage
Pour into the prepared baking pan
Bake into a preheated oven for an hour or until a skewer inserted in the center comes clean.
When baked cool in the pan for 20 to 30 minutes. Then invert on a cooling rack to cool completely.
Feeding the fruitcake
Remove parchment baking paper.
Gently poke holes in the cake.
Pour remaining brandy all over the cake
Wrap well in cling wrap.
If stored in a cool dry place this cake will keep for 3 months.