My fruitcake
Cakes
Inspired by a "Simmer & Stir Christmas Cake" on BBC Good Food, I finally, as an adult, have baked a fruitcake! I grew up eating fruitcakes—I didn't ever think I could make, one but all that's changed. I've made them many times since I discovered this recipe, which I’ve changed in a few ways: I use more liquid, I make a paste of part of my soaked fruit mixture to infuse the cake with more fruit flavor; sometimes, I use brown butter (talk about adding layers of nut and caramel flavor); I vary the nuts in the recipe beyond the recommended macadamias; and I finish off my studding the top with dried fruits and whole nuts, like a crown. The end result is rich, dense fruitcake, a gift of Christmases past and to come.
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<br />Don’t want any alcohol? Use tea, hibiscus infusion (zobo in Nigeria), ginger beer (the carbonated sort), malt drink etc. Use the same amount of liquid as in the recipe. With non-alcoholic liquids, I advise an overnight soak, not longer.
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<br />Allergic to eggs? Use chia seeds instead. Chia seeds gelatinize when soaked in water and lend a similar strength and binding power to some mixes. Combine 1 tablespoon of seeds soaked in 1/3 cup water for every egg.
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<br />Note: If you can't find "mixed spice," you can make your own: http://www.bbcgoodfood.com/recipes/181605/mixed-spice
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