As we said our goodbyes leaving Toronto for Montreal on the 1st of January, Robin handed us a Santa Claus tin, packed to the brim with thick slices of the fruitcake he had baked.
We diligently saved it, as a few days later we were going to head to New York City by train from Montreal, a trip that takes about 11 hours, and our care package of Robin’s Fruitcake was going to be the best “padkos” for the journey.
When the time came this year to bake a fruitcake, it was a given that it would be Robin’s Fruitcake and I messaged him for the recipe. Turns out the recipe is a James Martin recipe on BBC Goodfood.
The recipe calls for a kilogram of mixed dried fruit and I used a mix of raisins, sultanas, currants, prunes, cranberries and cherries. You can play with the combination as you please, adding more of what you like and less of what you don’t. Don’t skip the prunes as they help with a soft, moist cake.
For a richer and more flavourful cake, I added 50g cocoa powder and a teaspoon of salt to the mixture when boiling the fruit (sweet always needs salt). And instead of letting the mixture cool for 30 minutes, I let it stand overnight for the flavours to improve. Our booze of choice this year was Mauritian rum but you can use brandy, whiskey or sherry. Save a few cherries to decorate the top of the cake before baking.
I hope you enjoy this recipe for Robin’s Fruitcake and that it will be enjoyed this festive season. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
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Robin's Fruitcake
Ingredients
- 1 kg mixed dried fruit use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs
- zest and juice 1 orange
- zest and juice 1 lemon
- 150 ml brandy sherry, whisky or rum, plus extra for feeding
- 250 g butter softened
- 200 g dark muscovado sugar
- 50 g cocoa powder
- 1 tsp salt
- 175 g cake flour
- 100 g ground almond
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 4 large eggs
- 2 tsp vanilla extract
Instructions
- Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, brandy, butter, sugar, cocoa powder and salt in pot
- Bring the mixture to the boil, then lower the heat and simmer for 10 minutes.
- Remove from the heat, cover and let it stand overnight at room temperature
- Preheat the oven to 150C
- Line a deep 20cm cake tin with a double layer of paper, then wrap a double layer of newspaper around the outside and tie with string to secure
- Add the flour, ground almonds, baking powder, spices, eggs and vanilla to the fruit mixture and stir well, making sure there are no pockets of flour
- Spoon into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hours
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin
- To store, peel off the baking parchment, then wrap well in cling film
- Feed the cake with 1-2 tbsp alcohol every week
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Cornelia
Dec 3, 2020
Hein, this sounds delicious and so ‘do-able’ – thank you – what could I use instead of alcohol to ‘feed’ the cake ? Ginger and lemon syrup? ☺cornelia
heinstirred
Dec 3, 2020
Hello Cornelia. I think a syrup may be too thick but you could use a lightly sweetened ginger and lemon tea
Bahia
Dec 4, 2020
Hi Hein. I made this today. Its really light compared to normal dense fruit cake. I baked 16 mini fruit cakes (for 35 miniutes) so I am wondering if my texture is right to be soft – Is that how its supposed to be? Absolutely love the recipe and cocoa citrus flavour.
heinstirred
Dec 5, 2020
Hello Bahia. It is softer than the very dense (almost dry) cakes. It must look so pretty making the smaller individual ones. Happy to hear you like the flavour and hope you have a safe festive season.
Christopher Ward
Dec 16, 2020
I’m allergic to nuts and was wondering if I can just increase the amounts flour, or is there anything else I can substitute in place of the ground almonds?
heinstirred
Dec 16, 2020
Hello Christopher. The liquid quantity would have to change for more flour and I don’t know what amounts to advise. I would search for another recipe – I think that’s the best option as it is an expensive cake and you want it to come out perfect.
Errol Johnson
Feb 3, 2021
How long can the cake sit out of the counter and how many weeks should you feed the cake?
heinstirred
Feb 3, 2021
Hi Errol. Feed the cake for at least 3 weeks. You can keep in an airtight container for up to a month after feeding period.