• Christopher Christie

Fruit Cake

Created By R. Christopher Christie

Fruit Cake 220512-1

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Butter, room temperature                             750 g

Muscovado sugar                                            200 g

Caster Sugar                                                     300 g

Eggs, whole                                                      1000 g

Vanilla oil                                                         3 g

Cake flour                                                         1000 g

Sea salt, fine                                                     3 g

Baking powder                                                 20 g

Orange and lemon peel                                  200 g

Lemon zest                                                        2 each

Dark rum                                                           270 mL

Raisins                                                               300 g

Sultanas                                                            65 g

Sliced almonds, toasted                                 50 g

Nuts and dried fruits used



 1) Soak the fruit in the rum.

2) Whisk the butter and sugars until light and fluffy.

3) Add the eggs one at a time.

4) Add the vanilla.

5) Add the dry ingredients by carefully folding in with spoon.

6) Carefully fold in remaining ingredients.

7) Portion cake into desired sized moulds.

8) Bake at 170 degrees Celsius between 60-90 minutes depending on size.

9) Cake is done when knife comes out clean after inserting to the middle.

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+34 977 331 416


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