Christmas Cake I

 

Ingredients

For the soaked fruit

• 300 g sultanas
• 300 g raisins
• 100 g dried cranberries
• 150 g dried figs, chopped
• 100 g chopped mixed peel
• Finely grated zest and juice 1 large orange
• 200 ml dark rum
• 50 g unsalted butter, chopped
• 50 ml maple syrup

For the cake

• 200 g unsalted butter, softened, plus extra to grease
• 200 g light muscovado sugar
• 3 medium eggs, beaten
• 125 g plain flour
• 1 tbsp. mixed spice
• 1 tsp. each ground allspice and cinnamon
• 1 tsp. freshly grated nutmeg
• 75 g pecans, roughly chopped

Directions

1. For the soaked fruit, in a large non-metallic bowl, mix the dried fruit and mixed peel. In a small pan, gently heat the orange zest and juice and rum until warm. Remove from heat and stir in the butter, to melt, and maple syrup. Pour over the fruit, stir, cover and leave to soak overnight at room temperature.
2. Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing it with string – this will help prevent the sides of the cake from over-browning.
3. For the cake, using a freestanding mixer or a handheld electric whisk and large bowl, beat butter and sugar until light and fluffy, about 5min.
4. Add eggs a little at a time, beating well after each addition. Sift in flour and spices and beat briefly to combine. Add soaked fruit mixture and pecans and stir with a large metal spoon to combine.
5. Scrape into prepared tin and level. Bake for 2½-3hr, until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
6. If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.