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Christmas Fruitcake

Christmas Fruitcake
 

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20 MINS


55 MINS


Serves 6-8

INGREDIENTS
200g mixed dried fruit (raisins, sultanas, currants, chopped apricots, cherries)
100ml dark rum or brandy
125g unsalted butter, softened
100g brown sugar
2 eggs
150g all-purpose flour
5ml mixed spice (cinnamon, nutmeg, cloves)
30ml milk
Zest of 1 orange
Zest of 1 lemon
Chopped nuts (almonds, pecans, walnuts) for topping (optional)
Olive oil spray for greasing


 

METHOD

1. Place the mixed dried fruit in a bowl and pour the dark rum or brandy over it. Cover the bowl and let it soak for at least 1 hour or overnight in the refrigerator.


2. Preheat your oven to 160°C.  Grease and line a small cake pan (about 6-7 inches in diameter) with parchment paper.


3. Follow the instructions as listed in the air fryer recipe to prepare the cake batter. Combine the creamed mixture, eggs, flour, mixed spice, soaked fruit along with any remaining soaking liquid, milk, orange zest, and lemon zest. Mix until well combined.


4.Pour the prepared cake batter into the lined cake pan. Sprinkle chopped nuts on top if desired. Place the pan in the preheated oven.


5. Bake the fruitcake for approximately 45-55 minutes or until a toothpick inserted into the centre comes out clean.


6. Once baked, let the cake cool in the pan for about 10-15 minutes. Transfer it to a wire rack to cool completely before slicing. Store the cooled cake in foil or an airtight container for a few days to enhance the flavours.


 


HANDY TIP

For added moisture and richness, you can occasionally brush the top of the cake with a bit of additional rum or brandy after it's baked and while it's still warm. This can enhance the flavour and keep the cake moist. Additionally, letting the cake mature in an airtight container for a few days allows the flavours to meld and develop, resulting in a more flavourful fruitcake.

 

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