Fruitcake Recipe

Ingredients

• 1 cup (125 g) All-purpose flour plain flour
• ½ cup (85 g) Semolina rawa
• 1 tsp Baking Powder
• ½ tsp Salt
• ¾ cup (170 g) Butter unsalted, room temperature
• ¾ cup (150 g) Sugar
• 2 Eggs large
• ⅔ cup (156 ml) Rum or orange juice
• 2 tsp Vanilla Extract

Fruit and Nuts

• 1 cup (145 g) Raisins
• ¾ cup (85 g) Black currants
• ½ cup (85 g) Glace Cherries chopped
• ½ cup (58 g) Walnuts chopped
• ½ cup (65 g) Cashew nuts chopped
• ½ cup Almonds chopped

Optional

• ½ cup (120 ml) Rum for a boozy cake

Steps

1. Soak raisins, currants and cherries in rum for 30 minutes, or keep well sealed in the fridge for up to 3 months. Drain well and set aside so the fruit can be added to the flour, helping keep it from sinking to the bottom of the fruitcake.
2. Set the oven to 160°C / 325°F / Gas Mark 3 and let it preheat.
3. Grease a 3 inch-deep, 8-inch round baking pan, line the base and sides with parchment paper and set aside.
4. Combine flour, semolina, salt and baking powder, then set aside.
5. Cream butter and sugar until light and fluffy in a stand-mixer bowl with the paddle attachment, or use a bowl and whisk.
6. Add the eggs one at a time, then the vanilla extract.
7. Mix the flour and rum into the cake batter, reserving a few tablespoons of flour for coating the fruit. Add the flour-coated fruit immediately, along with the chopped nuts. Do not overmix.
8. Pour into the prepared pan and bake for about 40 to 50 minutes or until a skewer in the centre comes out clean.
9. Cool on a wire rack for 10 minutes, then invert onto a cooling rack and cool completely. For the optional boozy Christmas cake, pour the optional rum over it as soon as it comes out of the oven.