Fruit Cake

A dense, spiced cake packed with soaked dates, raisins, pineapple, apricots and toasted nuts. Richberry brings out the sweetness in the tart dried fruit.

Total time: 2 hr 35 min
Servings: 36
Difficulty: Medium

Ingredients

Fruit

1 ½ cups (213 g) diced dried pineapple
1 ½ cups (223 g) chopped dates
1 ½ cups (255 g) raisins, golden or regular
1 cup (128 g) diced dried apricots
heaping 1 cup (170 g) candied red cherries, plus extra to decorate (optional)
⅓ cup (64 g) diced crystallised ginger (optional)
¾ cup (170 g) rum, brandy, apple juice or cranberry juice

Batter

16 tbsp (227 g) unsalted butter, at room temperature (at least 65°F)
1 tsp salt
1 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
1 tsp baking powder
4 large eggs, at room temperature
3 cups (361 g) unbleached all-purpose flour
2 tbsp (11 g) cocoa, preferably black cocoa (optional, for colour)
½ cup (113 g) apple juice, cranberry juice or water
2 cups (227 g) chopped toasted nuts (almonds, pecans or walnuts)

Glaze (optional)

rum, brandy, simple syrup, vanilla syrup or ginger syrup

Directions

Soak the fruit.
Combine all the fruit with the rum, brandy or juice in a non-reactive bowl, cover and leave overnight. For a shortcut, microwave for about 1 minute until very hot, then cover and rest for 1 hour.
Preheat oven to 300°F (150°C).
The batter fills one of these: 36 muffin cups (lined with lightly greased papers), 16 mini loaves (3 ¾ x 2 ½ inches), 6 to 8 medium loaves (3 x 5 inches) or two 9x5-inch loaves. Lightly grease your chosen pans.
Make the batter.
In a large bowl (at least 6 quarts), beat the butter until smooth, then beat in the salt, spices and baking powder. Add the eggs one at a time, scraping the bowl after each.
Add the flour, fruit and nuts.
Whisk the flour and cocoa together and beat gently into the butter mixture. Stir in the juice or water, then the soaked fruit with its liquid and the nuts, until evenly combined.
Fill the pans and bake.
Fill the pans about ¾ full and bake on the middle rack until a tester comes out clean: about 60 minutes for individual cakes, 65 to 70 for mini loaves, 75 for medium loaves, or 2 hours 10 to 15 minutes for 9x5-inch loaves.
Glaze while warm.
Leave the cakes in their pans, or loosen the edges and turn them out after about 5 minutes. Brush the warm cakes with rum, brandy or syrup; for a hint of liquor, mix 1 tbsp into ¾ cup syrup.
Cool and store.
Once completely cool, wrap tightly in plastic wrap and store at room temperature for up to 6 to 8 weeks.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

425 g sugar = 1,462 calories; ¼ cup corn syrup = 241 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.