Start the New Year the way you mean to go on: waste not – want not! This easy-to-make Fruitcake from the Fruisana Kitchen offers you the perfect way to use up all that leftover dried fruit from your festive cooking which is otherwise likely to desiccate away in your cupboards. The beauty of this recipe is that you can use whatever dried fruit you like, providing it totals 1000g (1kg). Likewise the alcohol and spice content – we’ve gone to the Caribbean for inspiration, but you could just as easily use whisky and have it on January 25 to celebrate Burns Night.
Popular on LondonNet
Personalised Fruit Cake
1000g mixed dried fruit
100ml rum (or your choice of alcohol)
300g butter, softened
200g Fruisana Fruit Sugar
6 large eggs
350g self-raising flour (could use a mixture of white and wholemeal flour)
1½ tsps liquid coffee essence
1 tbsp mixed spice (or mixture of spices, such as cinnamon, nutmeg, ground ginger)
1. Place all the prepared dried fruit in a bowl and sprinkle over the alcohol, allow to stand for 30 minutes.
2. In a large bowl cream together the butter and Fruisana until light and fluffy, beat in the eggs then stir in the flour, essence, spices and fruit mixture. Mix to ensure well blended.
3. Grease and line a 20cm (8inch) deep square tin or a 23cm (9inch) deep round tin. Place cake mixture into tin and smooth top of cake, make an indent in the middle to ensure flat top on cooking.
4. Bake in an electric oven 150°C, fan oven 130°C, gas mark 2 for 2½ – 3 hours until cooked through.
5. Allow to cool in tin for 20 minutes before placing on wire rack to cool completely. Wrap in foil to store. This will keep in a tin for about a month.
Notes: This cake could be topped with marzipan and icing for a special celebration
