Christmas Fruit Cake

25 December, a day when our dear Lord is born, worthy of thanksgiving and celebration. This Christmas, let's bless family and friends with lovely Christmas fruit cake. Recipe taken from the pink whisk with slight adaptation.

So I've soaked the fruits for about a week, now, it's time! 

(Makes 8 inches fruit cake) 

To soak the fruit

Christmas Fruit Soak

To make the cake

285g all purpose flour

150g light brown sugar

75g dark brown sugar 

5 large eggs

225g unsalted butter room temperature

2tbsp molasses

2tsp all spice 

1. Preheat the oven at 150 degrees and line the cake tins with baking paper. I was ambitious and wanted to make a few cakes because I had the cherry brandy and the spiced whisky flavours. I divided the square tin using aluminum to get 2 loaves. 

2. Cream the butter and light and dark brown sugar till creamy. 

3. Add the molasses and cream till combined.

4. Add the eggs a bit at a time, beating till combined between each addition. 

5. Sift the flour and all spice over the mixture and fold to combined. 

6. Drain the fruit if needed, mine didn't have much to liquid to drain.

7. Mix the fruits and the butter mixture till combined. 

8. Pour into the prepared cake tins and bake for about 2 hours. Insert a skewer into the cake to test if the cake is ready. If the skewer comes out clean, the cake is ready. 

9. Leave the cakes in the tin to cool completely. 

10. Poke holes 3/4 way into the cake and brush with alcohol, then wrap the cake in baking paper and foil and keep away from direct sun light. 

11. Continue to 'feed' the cake with alcohol till ready for consumption. 

I seek you with all my heart; do not let me stray from your commands. (Psalm 119:10 NIV)