Recipe is from Aunty Yochana’s blog with some modification :
150 gm currants
150 gm sultanas
130 gm Raisins
100 gm glaced cherries
50 gm mixed peel
3 Tbsp rum
230 gm Butter
220 gm sugar
finely grated rind of 1 orange
finely grated rind of 1 lemon
50 gm chopped almonds (I omitted this)
50 gm ground almonds (I omitted this)
230 gm plain flour
50 gm blanched almonds (I omitted this)
1. Soak currants, sultanas, raisins, cherries and mixed peel with rum.
2. Prepare an 8" round cake tin and lined the side and base with double layer of greaseproof paper.
3. Cream butter and sugar till creamy. Add in orange zest and lemon zest and continue to beat till light and fluffy.
4. Add in eggs one at a time till thoroughly mixed before adding in the next egg.
5. Mix 2 Tbsp of flour into the soaked fruits.
6. Fold in soaked fruits. Fold in sifted flour to make a soft dropping consistency.
7. Pour batter into prepared cake tin and bake at 160C. for 1 hour or until centre is firm to touch until skewer comes out clean.
8. Let the cake cool in the tin for 20 mins. then remove it onto a wire rack and leave it to cool completely.
9. Leave the greaseproof paper intact and remove it only when you want to serve so as to keep the cake moist while stored.
10. Drizzle some rum onto cake once a while to keep cake moist.
I am not a fruit cake person but I like my fruit cake, I think taste even better than the store bought hee hee hee. Well, this cake received positive reviews, my SIL even asked me to help her bake one with just raisins instead of mixed dried fruits. However I need to reduce the dried fruits by 30-40% as my husband who love a lot of “liao” commented too much dried fruits. :P The cake taste even better a few days after baked.