Fruit Cake

Baking - sweet Baking - sweet

Preparation time

15min

Total time

2h 30min

Portion

16 slice(s)

Level

easy

TM 6
TM 5
TM 31

by helen_buckingham_99

published: 2021/08/27

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Ingredients

Fruit Cake

350 grams sultanas
225 grams raisins
115 grams dried apricots, Chopped
85 grams dates, Pitted and chopped
4 tablespoons brandy
1 orange, Juice and grated rind
225 grams unsalted butter, Softened
225 grams light brown sugar
4 eggs
70 grams mixed peel
85 grams glace cherries, Quartered
25 grams crystalised ginger, Chopped
200 grams plain flour
1/2 tsp mixed spice

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Recipe's preparation

Method

Place sultanas, raisins, apricots, dates, orange juice and orange rind in a large bowl and stir in the rum or brandy. Cover and leave to soak for up to 24 hours.

Preheat oven to 150c. Grease and line a 20cm round springform cake tin.

Place butter and sugar into mixing bowl. Mix 30 sec/Speed 5, scrap down the bowl then mix 30 sec/speed 5. The mixture should be light in colour.

Add eggs, flour and mixed spice. Mix 15 sec/speed 5, scape down, mix 15 sec/speed 5 until all combined.

Add mixed peel, glacé cherries and crystallised ginger to bowl with the soaked dried fruit and stir through.

Add the cake mix from the mixing bowl into the dried fruits and mix through until the cake mix and dried fruit are fully combined.

Spoon into the prepared cake tin and smooth the surface making a slight depression in the centre with the back of a spoon.

Bake in a preheated oven fro 2 1/4 - 2 3/4 hours until the cake is beginning to shrink away from the sides and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

If the cake isn't going to be eaten immediately, wrap in baking paper and foil and store for up to 2 months. To add a richer flavour, prick the cake with a skewer and spoon over 1 - 2 tablespoons of rum or brandy before storing.

Tip

Other dried fruits can used ie Cranberries, currants, dried figs so long as the total quantity of dried fruit is no more than 785 grams.
Wash glacé cherries and dry on kitchen paper before adding. This will prevent them sinking in the cake.
If the cake starts to darken / burn at the edges when cooking, cover with butter paper or baking paper.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.