Name: Fruit Cake
Prep time: 1 min
Cook time: 1 h
Total time: 1 h 1 min
Yield: 8 servings
Ingredients: 180 g all-purpose flour; ½ tsp baking powder; 1 tsp ground cinnamon; 1 tsp ground ginger; ¼ tsp ground nutmeg; 1 tsp kosher salt; 115 g unsalted butter softened; 160 g light brown sugar; 5 large eggs room temperature; 1 tbsp freshly grated lemon zest; 1 tbsp freshly grated orange zest; 120 ml freshly squeezed orange juice; 90 g slivered almonds (or chopped pecans or walnuts); 180 ml dark rum; 200 g dark raisins; 200 g golden raisins; 320 g mixed apricots; 160 g dried black figs; 160 g dried cherries; 120 g dried prunes

AuthorLe-ThermiqueCategoryCakesDifficultyBeginner

Yields8 Servings

Prep Time1 minCook Time1 hrTotal Time1 hr 1 min

INGREDIENTS :

180 g all-purpose flour

½ tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

1 tsp kosher salt

115 g unsalted butter softened

160 g light brown sugar

5 large eggs room temperature

1 tbsp freshly grated lemon zest

1 tbsp freshly grated orange zest

120 ml freshly squeezed orange juice

90 g slivered almonds (or chopped pecans or walnuts)

Soaked Fruit Mixture

180 ml dark rum

200 g dark raisins

200 g golden raisins

320 g mixed apricots

160 g dried black figs

160 g dried cherries

120 g dried prunes

<i>Notes: Use unsweetened dried fruits, chopped </i>

COOKING METHODS:

Prepare Dried Fruits in advance 12-24 hours:
- Place all the dried fruits in the mixing jar and chop. Presss TURBO 3 Seconds.
- Transfer to a container and add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.

- Pre-heat oven to 180°C. Line & grease a 21x12cm rectangle cake tin and set-asides.

Settings: Temperature: 180°C

- Place and weigh all the ingredients one by one in the mixing jar and combine.
Settings: Timer: 10 Seconds / Speed 6

- Add the fruit mixture and mix until the ingredients have combined.
Settings: Timer: 10 Seconds / Speed 5
Settings: Timer: 10 Seconds / Speed 5

- Pour the batter into the prepared tin.

- Bake for 50-60 minutes or until golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C

- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Nutrition Facts

8 servings

Serving size

pieces

Amount per serving
Calories667

% Daily Value *
Total Fat 17.8g23%
Saturated Fat 7.8g39%
Cholesterol 31mg11%
Sodium 339mg15%
Total Carbohydrate 112.9g42%
Dietary Fiber 9.4g34%
Total Sugars 43.1g
Protein 10.8g

Calcium 8mg1%
Iron 20mg112%
Potassium 875mg19%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
180 g all-purpose flour
½ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
1 tsp kosher salt
115 g unsalted butter softened
160 g light brown sugar
5 large eggs room temperature
1 tbsp freshly grated lemon zest
1 tbsp freshly grated orange zest
120 ml freshly squeezed orange juice
90 g slivered almonds (or chopped pecans or walnuts)
Soaked Fruit Mixture
180 ml dark rum
200 g dark raisins
200 g golden raisins
320 g mixed apricots
160 g dried black figs
160 g dried cherries
120 g dried prunes
<i>Notes: Use unsweetened dried fruits, chopped </i>

Directions
COOKING METHODS:
1
Prepare Dried Fruits in advance 12-24 hours:
- Place all the dried fruits in the mixing jar and chop. Presss TURBO 3 Seconds.
- Transfer to a container and add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.

2
- Pre-heat oven to 180°C. Line & grease a 21x12cm rectangle cake tin and set-asides.

Settings: Temperature: 180°C

3
- Place and weigh all the ingredients one by one in the mixing jar and combine.
Settings: Timer: 10 Seconds / Speed 6

4
- Add the fruit mixture and mix until the ingredients have combined.
Settings: Timer: 10 Seconds / Speed 5
Settings: Timer: 10 Seconds / Speed 5

5
- Pour the batter into the prepared tin.

6
- Bake for 50-60 minutes or until golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C

7
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Notes

Fruit Cake
Ingredients Directions

Ingredients

Directions

Notes

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