Christmas Fruit Cake (Plum Cake) 2020

And finally, here's this year's Christmas Fruit Cake. It turned out amazing (better than last year's), but it looks like our blackjack just wasn't black enough. In my other Christmas Fruit Cake recipe, I promised to find an easier way to make this cake but ended up following the same basic procedure while just varying the combination of dry fruits. Let's see what happens next year 😉.

Ingredients:

Dry Fruit Mix:

250g currants, chopped
250g raisins, chopped
250g sultanas, chopped
100g prunes, chopped
50g dried dates, chopped
25g candied orange peels, chopped
1 tsp candied ginger, chopped
1/4 cup rum

1/4 cup orange juice

3 tbsp lemon juice

6 tbsp dark brown sugar

Blackjack Caramel:

1/2 cup sugar
3/4 cup water 

Cake Batter:

250g flour
1 tsp baking powder
200g ghee
50g butter
300g caster sugar
12 cloves (1/2 level tsp powdered)
2 pieces cinnamon (1/4 tsp powdered)
Small piece nutmeg (mustard seed amount of powder)
4 eggs
4 tbsp caster sugar
1/4 cup cashew nuts
1/4 cup pineapple jam
1/4 cup marmalade

Method:

Mix all the ingredients for the dry fruit mix and leave them in the fridge to marinate overnight or for a couple of days (I left them for a week).

Steam the mixture (do not cover it) over boiling water by stirring continuously.

Blackjack Caramel:

Heat the sugar in a non-stick saucepan.

As the sugar begins to darken and caramelize, turn the heat to low.

Add the water and stir until all the sugar has dissolved and the syrup turns black.

Turn off the stove and set aside.

Cake Batter:

Beat the eggs with the 4 tbsp caster sugar until light, fluffy, and stiff peaks form.

Mix the butter and ghee, add the powdered sugar, and mix till even.

Add the beaten eggs.

Add the dry fruit mixture and combine well to avoid lumps.

Add the blackjack, jam, marmalade, and finely chopped cashews, and mix well.

Add the flour, baking powder, and mixed spices. Leave aside for 2 hours.

Bake at 350 degrees Fahrenheit or gas mark 4 for 10 minutes, and then bake at 300 degrees Fahrenheit or gas mark 2 for 1 hour.

The cake is ready when a wooden pick inserted comes out clean.

Allow the cake to cool completely, before cutting and serving.