I used to do that for many Christmases to just pour the liquor over the fruits and let them soak for two weeks. It would taste heavenly, fragrant and moist after the cake is baked.
This year, I have decided to boil the fruits to soften them. Once cooled, liquor would be added to them to soak for a couple of days only. I find it easier to slice the cake without it breaking so easily because the fruits remain soft even after baking. Previously I had to chill the cake before slicing.
Ingredients:
200ml water
700g mixed fruits (raisins, currants, orange peel, cherries etc)
100ml brandy/rum/whiskey (optional)
200g condensed milk
170g butter
230g plain flour, sifted with spices and b. soda
1/2 teaspoon bicarbonate soda
1/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
90g walnuts, chopped (optional)
2 eggs
1. Prepare the day before baking - Boil fruit and water together. Set aside to cool. Add liqour once cooled and cover.
2. Melt butter and mix in condensed milk. Add the mixture to the soaked fruits and mix well.
3. Lightly beat the eggs and mix into the fruits.
4. Lastly add flour to the fruits and mix well.
5. Bake in a greased and lined 18-cm round tin in preheated oven at 150deg C for 1 hour or till skewer inserted comes out clean.
6. Let the cake cool in the tin. Remove and place on a piece of foil big enough to wrap. Use a satay stick to poke a few holes in the cake and with a teaspoon pour the liqour into the tiny holes. This way the liqour gets to seep into the cake. Wrap up cake with foil and keep in an air-tight container for a day or two. Remove foil and slice to serve.
All in - fruits, liquor, butter and condensed milk
Soft and moist and not so sweet!
