Description
Experience a rich, syrup-soaked fruit cake without the weeks of waiting. This express method uses a quick-boil technique to create a tender, jammy crumb that stays moist for days, perfect for a spontaneous treat or a simplified holiday dessert.
Ingredients
- Unsalted butter
- Soft brown sugar
- Dried fruit blend (sultanas, raisins, currants, and glacé cherries)
- Chopped dates
- Sweetened orange juice
- Orange zest
- Molasses
- All-purpose flour
- Baking powder
- Salt
- Warm spices (cinnamon, ginger, nutmeg, and allspice)
- Vegetable oil
- Eggs
- Walnuts
- Orange juice (for syrup)
- Granulated sugar (for syrup)
Instructions
- In a large saucepan, combine the butter, brown sugar, dried fruits, dates, orange juice, zest, and molasses and simmer over medium heat for several minutes to plump the fruit.
- Transfer the hot mixture to a large shallow dish and place in the freezer for approximately 45 minutes to reach room temperature.
- Preheat your oven to 285°F (140°C) and grease and line an 8×3 inch cake tin with parchment paper.
- Sift together the flour, baking powder, salt, and warm spices in a bowl and whisk to combine.
- Whisk together the vegetable oil and eggs in a small bowl, then fold them into the cooled fruit mixture until well incorporated.
- Fold in the chopped walnuts, then gradually add the dry ingredients, mixing only until no flour streaks remain.
- Pour the batter into the prepared tin, level the top, and bake for 75 to 85 minutes until a skewer comes out clean.
- Combine orange juice and sugar over heat to create a syrup, then brush generously over the warm cake once it is removed from the oven.
Notes
For the most consistent texture, use a kitchen scale to measure your flour and ensure the boiled fruit mixture is completely cooled before adding the eggs to prevent curdling. This cake develops even deeper flavors if allowed to sit for 24 hours after glazing, though it is delicious served immediately while still slightly warm.
- Prep Time: 1 hour
- Cook Time: 85 mins
- Category: Dessert
- Method: Baking
- Cuisine: English