Luxorious Cake

    Luxorious Cake


    28 people made this

    About this recipe: Pineapple, ginger, apricot, mixed peel, raisins, almonds and a soaking with rum or brandy make this fantastic cake what it is. It looks really difficult but it is actually amazingly easy - its just the ingredients list that looks daunting.

    Serves: 12 

    • 225g currants
    • 225g golden raisins
    • 225g dark raisins
    • 175g cherries, halved
    • 175g whole mixed candied peel, chopped small
    • 50g candied pineapple pieces
    • 50g ginger, chopped
    • 100g dried apricots, chopped
    • 150ml brandy or dark rum
    • zest of 1 large lemon
    • 100g blanched almonds, chopped
    • 200g plain flour
    • 2 1/2 teaspoons ground cinnamon
    • 2 tsp ground mixed spice
    • 1 teaspoon ground ginger
    • 350g butter
    • 350g soft light brown sugar
    • 1 tablespoon black treacle/ honey
    • 6 eggs
    • 5 tablespoons brandy or dark rum

    Prep:1hr  ›  Cook:3hr45min  ›  Ready in:4hr45min 

    1. Place all of the dried fruits into a large mixing bowl or pot and mix in brandy or dark rum. Cover with a clean cloth and leave to stand for at least 24 hours, stirring every few hours so the fruit plumps up.
    2. Mix together the zest, almonds, flour and spices in a bowl.
    3. In a separate bowl, cream the butter, sugar and treacle until light. Beat in the eggs one at a time, adding a little flour with each. Finally, gently fold in the dry ingredients.
    4. Tip the creamed mixture into the fruit. You can be polite and use a wooden spoon if you like but I find it easier to role my sleeves up and use my hands. If you have a spare 10 year old with clean hands, you will find they love this bit! Make sure the fruit is evenly distributed.
    5. Prepare the cake tin. Double-line the inside of the tin with baking parchment, greasing it first. Allow the parchment to come about 1cm (1/2 in) above the top of the tin which should be in the region of 8cm (3 1/2 in) deep and 23 to 25cm (9 to 10 in). Cut a double circle of parchment with a diameter approximately 5cm (2 in) bigger than the tin. Fold and cut a hole in the centre about 4cm (1 1/2 in) across.
    6. Pour the mixture into the lined tin. Even the top and make a slight indentation in the centre with the back of a spoon. Put into the middle of a preheated oven (150 C) and carefully balance the circular disk of foil or parchment on top of the tin - this stops the top of the cake over-browning and drying out.
    7. Bake for 3 hours and 45 minutes. Place on a rack and allow to go cold in the tin (overnight). Remove from tin and take off the side parchment, leaving the bottom intact. Pierce all over with a skewer and carefully spoon over 5 tablespoons brandy or dark rum. Wrap carefully in two layers of foil. The cake must be completely enclosed.
    8. Keep for at least 4 months. 'Feed' monthly with four additional tablespoons brandy or rum. Rewrap carefully each time.
    9. Two weeks before required, cover with almond paste. Allow to dry for 5 days. Ice with fondant or royal icing as desired.

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