Spicy Fruit Cake

Fruity and spicy. This one packs quite the punch. Don’t say that we haven’t spoilt you for choice this Christmas.

Soak 3 cups of mixed dried fruits (raisins, currants, sultanas, chopped dried apricots and dates) in 1 cup orange juice or brandy/rum/red wine. Seal and let it soak for at least 2 hours, preferably overnight.

Preheat your oven to 325°F.

In a large bowl, cream together 2 cups butter and 2 cups brown sugar until light and fluffy. Add 8 large eggs and whisk well. Stir in 2 tsp vanilla extract.

In another large bowl, sieve together 4 cups of flour, 2 tsp of baking powder, 2 tsp of freshly ground cinnamon, 1 tsp of freshly ground nutmeg, 1/2 tsp of freshly ground cloves and 1/2 tsp of  salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the soaked fruits and 1 cup of chopped nuts – walnuts, cashews, almonds or hazelnuts.

Pour the batter into the prepared pans.

Bake for 1 1/2 hours or until a toothpick inserted into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of baking paper or aluminium foil.

Let the cake stay in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

This fruit cake tastes even better if you let it mature for a a couple of days before serving.

By Christ & Co.