It’s not just the cake that lasts a long time — the history of fruitcake goes way back, all the way to ancient Rome.
A recipe from 2000 years ago had pomegranate seeds, pine nuts and raisins mixed into a cake made out of barley mash. Later in the Middle Ages, fruitcakes with honey, preserved fruit and spices were popular.
Fruitcake made with butter and sugar was banned for a while in Europe in the 18th century because it was thought to be just too rich and tasty (probably because they were using this recipe). From the 19th century on fruitcake became a traditional wedding cake in England.
Makes 2 X 600g or 1 X 1,2kg cake.
Rich Dark Fruitcake
You've never had a fruit cake like this.
Create the most delicious rich, dark, moist and very boozy fruit cake for Christmas.
The cake is decadent and packed full of all the luxury you would expect in a celebration cake. We've done all the shopping.
This is a family tradition, handed down by granny Yvonne and made even tastier with the use of Motherdough discard. Bake now and feed weekly.
You can buy the ingredients yourself or take advantage of the Motherdough Luxury Fruit Cake in a Box and get a kit with everything you need already measured out. All you need to add is Motherdough discard, eggs, butter and water.
Makes 2 X 600g or 1 X 1,2kg cake.
125g Golden sultanas
50g Cranberries, dried
50g Glazed cherries in pieces or halves
50g Mixed candied peel
25g Slivered almonds
100g Pitted dates, chopped
Zest of 1/2 lemon
Zest of 1/4 orange
25g Dark rum
25g Medium cream sherry
25g Aged brandy
25g Spiced gold rum
3 Ceylon tea bags
150g Motherdough discard
2 large eggs
100g Salted butter, soft
100g Muscavado sugar
50g Stoneground cake flour
10g Cocoa powder, dark
5g Baking powder
7,5g Ground cinnamon
2,5g Ground nutmeg
1,5g Ground cloves
0,5g Ground mace
50g Pecan halves
30g Blanched almonds
50g Brazil nuts
50g Red glazed cherries
50g green Glazed cherries
75g Aged brandy
75g Spiced gold rum
50g White sugar
Prepare the soaking solution. Infuse the tea bags in the boiling water to make a really strong tea. Ring out the tea bags and add the alcohol.
Mix the currants, sultanas, raisins and cranberries in a bowl pour over the soaking mixture. Cover and set aside overnight for the fruit to absorb all the liquid. Stir occasionally if you can.
Add the glazed cherries, slivered almonds, orange & lemon zest and chopped dates to the infused dried fruit and mix to distribute everything evenly.
Blitz the Motherdough with the eggs to form a smooth paste.
Sift together flour, cocoa, baking powder, salt and spices.
Cream the butter and muscavado sugar together until light and pale. Beat in the molasses.
Alternate addition of the discard/egg mixture and the sifted dry ingredients to the sugar/butter slowly and mix well after each addition.
Add the cake mixture to the mixed soak fruit and combine thoroughly.
Preheat the oven to 140 deg C fan assisted. Line 2 X 20cm or 1 X 26cm springform tin with two layers of baking paper.
Spread the mixture evenly in each pan. Decorate with the nuts and glazed cherries.
Bake for 90-120 minutes. If the cake is getting too dark around 60 minutes, place a loose piece of foil on top. Check that the cake is cooked with a skewer. It is a little tricky to differentiate the fruit residue from raw cake so pay special attention. Leave in the hot oven and allow to cool.
Mix the remaining brandy and spiced rum in a squeeze bottle, add the white sugar and shake to dissolve.
Pour 30ml of the finishing mixture over the cake. Wrap with baking paper and foil and store in a large ziplock back. Store in a cool dark place.
Remove the cake from the wrapping each week for the next 4 weeks and sprinkle with 30ml of the finishing mixture. Allow a week to pass after the last feed before eating.