Chef RV’s EASY FRUIT CAKE

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit can reduce sugar content while raisins are more affordable.

candied peel

🥗Healthier: dried fruit

💰Cheaper: zest

Dried fruit offers a similar texture with less sugar.

brandy

🥗Healthier: apple juice

💰Cheaper: water

Apple juice adds moisture without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can lower saturated fat content.

Soak the dried fruits a day in advance if possible, using a mix of dried apricots, prunes, dried mangoes, dried cranberries, raisins, and glazed cherries.

Prepare the cake batter by softening the butter to room temperature.

In a mixing bowl, cream the softened butter and brown sugar until light and fluffy on medium low speed, scraping the sides as needed.

Add the eggs one at a time, mixing well after each addition, and add a tablespoon of flour to prevent curdling.

Once the mixture is smooth, add the remaining flour and mix on low speed until combined.

Pour in a bottle of dark rum for flavor, ensuring even distribution, then add the soaked dried fruits and mix again.

Transfer the batter into a 9-inch round cake pan lined with parchment paper and greased with butter or shortening.

Using a small angled spatula, smooth the top of the batter and remove excess air bubbles.

Decorate the top with whole glazed cherries and press them in slightly to secure them in place.

Preheat the oven to 350°F (approximately 175°C) and bake the cake for around 1 hour.

Once baked, prepare a glaze with equal parts white sugar and pineapple juice, dissolving the sugar in a saucepan, and brush it over the cooled fruit cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens