Updated: Dec 26, 2020
Makes 3 mini x (13 cm diameter x 5 cm depth Cake) or 1 x 18 cm diameter deep springform cake tin
160 g Unsalted Butter
80 g Water
45 g Brandy
70 g Dark Brown sugar
30 g Molasses
500 g Mixed dry fruits
60 g Dark Coverture Chocolate 70%
160 g Plain Flour
100 g Large Eggs
4 g Baking powder
1/2 tsp Salt
1/2 u Orange Zest
1 u Lemon Zest
4 g Cinnamon powder
2 tsp Grated Nutmeg
2 tsp Ground ginger
1/4 tsp Clove
1. Line three mini baking tin with parchment paper and set aside until ready to use. Spray the sides and the base of the baking tins with oil and line the base with a round parchment paper.
2. Place the butter, dark brown sugar, molasses, water and brandy in to a medium saucepan over medium heat and bring to a boil. Once the mixture starts to boil and the butter have fully melted, turn down the heat then add in the mixed dried fruits and stir to combine. Keep cooking the mixture over simmer for around 3 minutes until the mixture slightly thickens.
Turn off the heat and stir in the Dark Chocolate until they have fully melted. Leave the fruit mixture to cool completely.
Meanwhile, weight out the rest of the ingredients with all the dry ingredients sifted and set aside until ready to use.
3. Once the fruit mixture have fully cooled, transfer the mixture into a stand mixer bowl with a paddle attachment. Add in the eggs to the fruit mix followed by the rest of the sifted dry ingredients and continue to mix until homogenous.
4. Meanwhile, pre heat the oven to 160°C
5. Divide the fruit cake in to 3 x 390 g, smooth out the top. Bake in the preheated oven and bake for 40 - 50 minutes or until when tested with a skewer it comes out clean.
Alternatively, transfer the fruit cake into 1 x 20 cm cake tin lined with parchment paper and bake for slightly longer.
6. Allow the cake to cool fully in the cake tin before removing it. Wrap the fruit cake and store at room temperature.
Fruit cake are best served aged for several days as the flavor starts to develop.