Last year, I used another recipe and it was not as good as the original recipe. This year, I went back to the recipe I used for a few years. Think this is still the best. Here’s the recipe.
(Makes a 8 inches round cake)
For the fruits soak
For the cake
285g all purpose flour
150g light brown sugar
75g dark brown sugar
5 large eggs
225g unsalted butter room temperature
2tsp all spice
1. Preheat the oven at 150 degrees and line the cake tins with baking paper. I was ambitious and wanted to make a few cakes because I had the cherry brandy and the spiced whisky flavours. I divided the square tin using aluminum to get 2 loaves.
2. Cream the butter and light and dark brown sugar till creamy.
3. Add the molasses and cream till combined.
4. Add the eggs a bit at a time, beating till combined between each addition.
5. Sift the flour and all spice over the mixture and fold to combined.
6. Drain the fruit if needed, mine didn’t have much to liquid to drain.
7. Mix the fruits and the butter mixture till combined.
8. Pour into the prepared cake tins and bake for about 2.5 hours. Insert a skewer into the cake to test if the cake is ready. If the skewer comes out clean, the cake is ready.
9. Leave the cakes in the tin to cool completely.
10. Poke holes 3/4 way into the cake and brush with alcohol, then wrap the cake in baking paper and foil and keep away from direct sun light.
11. Continue to ‘feed’ the cake with alcohol till ready for consumption.
This year, I also included a non-alcohol cake that is fed with fruit juice instead because good friend, Y, requested for fruit cake, but is breastfeeding. Looking forward to tasting these on Christmas!