Rich, fragrant, and brimming with juicy fruits and nuts, fruit cake is a timeless classic that brings warmth to any celebration. Whether you’re baking for the holidays or a special occasion, our easy-to-follow recipe will guide you to a moist, flavourful cake that is sure to impress friends and family.
Recipe by Agnes Ooko, Executive Pastry Chef at Kwetu Nairobi, Curio Collection by Hilton
Grease and double line an 8” baking tin with butter and parchment paper.
Weigh the fruits and nuts into a bowl, soak with 200ml rum, cover tightly.
Sift the flour, and all spice together, set aside ¼ for tossing in the fruits.
Cream butter, sugar and salt, till pale in colour.
Lightly whisk the eggs in a small bowl, add into the creamed butter in 4 batches alternating with flour. Do not overmix.
Scrape the mixture down, add the golden syrup and mix again.
Toss the fruits into the ¼ flour, till all the fruits are well coated with flour.
Add into the batter and stir in by hand. You don't want to break up the fruit.
Combine the bicarbonate with water and add into the cake mixture, mix well.
Carefully put the mixture in the lined tin and use a spatula to make a slight depression in the middle, to keep the top of the cake almost level, less domed top.
Cook for 1 hour and 25 minutes and test with a skewer for doneness.
When it comes out clean, the cake is done. If not, return to the oven for 10minutes and repeat it, till the skewer comes out clean.
Take the cake out of the oven and leave it in the tin for 1 hour to cool. This helps in retaining moisture.
Soak with the remaining rum, after every 3 days, for up to 2 weeks for the aging process.
N/B: The cake must be tightly covered throughout the aging process.
