How to Make Rich & Moist Fruit Cake

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subheading: ½1x2x:

subheading: MetricUS Customary:

subheading: For the fruit mix (soak overnight):

100 g dried apricots

100 g dried prunes

100 g currants

75 g golden raisins

50 g glace candied cherries

50 g mixed citrus peel

2 to 2½ cups of rum or unsweetened apple or orange juice, as needed

subheading: For the cake batter:

fruit mix drained, reserve soaking liquid

200 g plain flour

2 tsp baking powder

1½ tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

½ tsp ground nutmeg

175 g unsalted butter softened at room temperature

200 g brown sugar

2 large eggs

1 tbsp golden syrup

1 tbsp milk

3 tbsp sweet rum or fruit juice from reserved soaking liquid

100 g walnuts chopped

subheading: For maturing the fruit cake (optional):

1 to 2 tbsp brandy or choice of liquor per brushing

Directions at foodelicacy.com

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