I love the aroma of warm spices wafting in my home when I bake a fruit cake. Even more so, the taste of a dense and moist cake bursting with rich flavours of the fruits, Q.B.B. Pure Ghee and the orange zest! Fruits cakes are nice especially when served with good tea. A fruit cake always tastes better few days after it is baked as the flavour intensifies as it dries. You can serve this fruit cake up to about 1 month, if stored in air tight container. However, if you want it to last for about 6 months, pour about 80 ml of brandy or whisky on the cake after it has cooled. The alcohol will seep into the dried fruits and the cake will “ripen” to a flavour that I don’t know how to describe! You don’t have to wait for a festival to bake a fruit cake……..go on, buy the ingredients and bake a cake!
Preparation time: 20 minutes
Baking time: 90 minutes
150 g Q.B.B. Pure Ghee, room temperature
100 g salted butter, room temperature
180 g caster sugar
2 large eggs, beaten lightly
125 ml orange or apple juice
Grated zest of 1 orange or lemon
250 g self-raising flour, sifted
1 teaspoon mixed spice (optional)
400 g mixed dried fruits
- Preheat oven to 160°C.
- Line a 22 cm x 13 cm loaf tin with non-stick baking paper.
- Cream Q.B.B. Pure Ghee, butter and sugar together until light and fluffy.
- Add beaten eggs, orange juice and zest and mix well. (But don’t over mix)
- Toss one-third of the flour with the dried fruits – this keep the fruits from sinking to the bottom of the cake.
- Add balance of the flour and the mixed spice to the creamed Q.B.B. Pure Ghee and butter and fold in lightly.
- Fold in the floured dried mixed fruits lightly until just combined.
- Pour the batter into the prepared loaf tin and bake for 60–90 minutes or until the cake is baked through and golden brown.
- Cool the cake completely. Wrap in two layers of cling wrap and store in an air tight container for about two days before slicing the cake and eating it.