Christmas Fruit Cake - Ginger Beer/Rum

Recipe's preparation

Fruit Mixture (soaking)

 

1.  Add sultanas and currants to a large bowl.  Set aside.

2.  Add raisins to TM bowl 4 secs, speed 4.  Check if raisins are chopped scrap bowl and repeat if necessary - 3 secs, speed 4.

3. Add pitted dates to TM bowl 5 secs speed 4.  Check if dates are chopped scrap bowl and chop again 5 secs speed 4 if necessary. Set aside in large bowl.

4. Quarter glace cherries by hand (TM chops them to much). Set aside in large bowl.

5. Add  chopped glace fruit by hand (to expensive to chop in TM as chops it to much). Set aside in large bowl.

6. Place skin of lemon and orange (without pith) into TM bowl grate 15 secs speed 6. Scrap bowl and repeat if necessasry. Set aside in large bowl.

7. Add fig jam, cinnamon, ground ginger, ginger beer and dark rum to large bowl.  Stir to combine all ingredients. Cover bowl with lid and let soak overnight or 3 - 7 days. Stir occasionally.

Cake Mixture:

Pre-heat oven to 150 degrees celcius or 130 degrees celcius (fan forced)

1.  Place softened butter and brown sugar into TM bowl mix 30 secs, speed 5.  Scrap bowl and mix again 10 secs, speed 5.

2.  Add eggs one at a time until combined with motor running 50 secs, speed 3 until all eggs are mixed in.

3.  Add almond meal mix 10 secs, speed 4.

4.  Add plain flour, ground cinnamon, mixed spice mix 30 secs, speed 4.

Transfer to a large bowl.  Mix in 1/2 the fruit mixture and place in prepared tin (lined with 2 layers of brown paper and baking paper) - see further information. Smooth the top place blanced almonds on top if desired.  Bake for 2 - 2 1/2 hours or until cooked when tested. 

Brush top of hot cake with extra rum. Cover the hot cake with foil and a clean tea towel.  Allow to cool overnight in tin. 

When cooled turn cake out leaving lining in place.  Store in a airtight container in a cool, dry place until needed.