Dried fruit cake is a delightful and aromatic dessert that embodies the essence of traditional baking and seasonal flavors. It is a type of cake that prominently features a blend of dried fruits, such as raisins, currants, apricots, prunes, cherries, and cranberries, which not only adds natural sweetness but also an array of textures and vibrant colors. The beauty of a dried fruit cake lies in its rich, moist crumb, often enhanced by the inclusion of spices and other complementary ingredients.:
Ingredients and Preparation:
The base of dried fruit cake typically consists of flour, sugar, butter, and eggs, forming a dense but tender batter. The dried fruits are usually soaked in liquid—commonly tea, juice, or spirits such as rum or brandy—before being added to the batter. This soaking process rehydrates the fruit, making it plump and flavorful while infusing the cake with a subtle depth of taste.:
The use of spices is often a hallmark of this type of cake, with cinnamon, nutmeg, and allspice being popular choices. These spices contribute warmth and complexity, balancing the sweetness of the dried fruits. Some variations also include nuts, such as walnuts or almonds, which add a delightful crunch and further enrich the flavor profile.:
Once the ingredients are combined, the batter is poured into a prepared cake tin and baked until golden and aromatic. The baking process allows the flavors to meld and develop, creating a cake that is not only delicious but also deeply satisfying. Upon cooling, the cake is often brushed with a syrup or glaze to enhance its moisture and shine, making it visually appealing and adding another layer of flavor.:
### Presentation and Serving:
Dried fruit cake is often enjoyed during festive occasions, such as holidays and celebrations, though it can be a delightful treat year-round. Its dense and sturdy structure makes it suitable for slicing and serves well as a dessert or a snack. The cake can be served plain, dusted with powdered sugar, or adorned with a simple frosting or icing, depending on personal preference.:
### Taste and Texture:
The taste of a dried fruit cake is a harmonious balance between sweet and spiced, with the dried fruits lending natural sweetness and tangy notes. The texture is typically moist and dense, making each slice satisfying and hearty. As the cake ages, it often improves in flavor, as the spices continue to develop and the fruits infuse their essence throughout the cake.!
### Cultural Significance:
In many cultures, dried fruit cake holds special significance, often associated with holiday traditions or family gatherings. Recipes for this cake can vary significantly from one region to another, influenced by local customs, available ingredients, and personal family traditions. Whether it’s a rich and boozy fruitcake enjoyed during Christmas or a lighter version made for Easter, dried fruit cake is a beloved treat that brings warmth and nostalgia to festive occasions.:
### Storage:
One of the appealing aspects of dried fruit cake is its longevity. When stored properly in an airtight container, it can retain its flavor and moistness for several weeks, making it a practical choice for preparing ahead of time for gatherings or special celebrations.
In summary, the dried fruit cake is a versatile, indulgent dessert that combines the wholesome goodness of dried fruits, spices, and often nuts, resulting in a cake that is rich in flavor and tradition. Its moist texture and complex taste make it a cherished addition:
Ingredients:
- 175 g (¾ cup) unsalted butter, chopped
- 210 g (1 packed cup) light brown muscavado sugar
- 400 g (2 + ⅔ cups) mixed dried fruit
- 200 g (1 cup) glacé cherries – roughly chopped
- 100 g (1 cup) dried cranberries
- Zest and juice of 1 orange
- Zest of 1 lemon
- 120 ml (½ cup) cherry brandy
- 85 g (½ cup) ground almonds – (coarsely ground – not the type that is like flour)
- 3 large eggs – lightly whisked
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- ½ tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- To feed the cake:
- Cherry brandy – (1-2 tbsp per week)
INSTRUCTIONS:
Take a large saucepan pan and add the butter, sugar, dried mixed fruit, glacé cherries, cranberries, orange & lemon zest and juice and all but 4 tbsp of the cherry brandy.
Heat on a medium heat until the mixture comes to a gently bubble, then turn down the heat and simmer for 10 minutes, stirring occasionally.
Remove the pan from the heat and leave to cool for 30 minutes.
Preheat the oven to 150C/300F and line a 23cm (9inch) spring-form round cake tin (with a removable base) with baking parchment (I find it’s easier to line the sides first so they’re about 2″ above the cake tin, then cut out a circle for the base and push it in).
Add the ground almonds into the slightly cooled fruit mixture and mix, then stir in the eggs.
Add the flour, baking powder and spices and fold together until everything is just combined.
Spoon the mixture into the tin and smooth flat with the back of a spoon.
Bake for 45 minutes, then turn down the heat to 140C/275F and cook for a further 1-1+½ hours, until the cake is dark brown on top and an inserted skewer comes out clean (note: if you’re using a gas oven, the cake may take 15-30 minutes longer to cook). Cover the top of the cake with foil if it starts to darken too much.
Take out of the oven, and whilst it’s still hot, use a skewer to make about 10-12 holes all over the cake.
Pour the 4tbsp cherry brandy all over the top of the cake.
Leave the cake to cool in the tin. then remove it and wrap in a double layer of baking parchment and then in a double layer of foil. Place in an air tight container at room temperature.
Feed with 1-2 tbsp cherry brandy once a week up until a few days before you marzipan and ice the cake.🍒🍒