Boozy Easter Cake
22/04/14 08:50 Filed in: Cakes
Since Christmas, I have had a number of request to make another boozy fruit cake.
Easter seemed to be an appropriate event to make a cake for.
The cake is light, but packed full of moist plump fruit. The recipe is based off Delia’s fruitcake, however, it uses significantly more spice and booze!
I fed the cake twice a day for two weeks with a combination of Brandy, Rum, Amaretto and Armagnac. I really think you should not drive after eating this cake!
This cake is most certainly not for the drop zone!
for the boozy fruit cake (20 cm cake) :
450 g currants
175 g sultanas
175 g raisins
50 g glace cherries, halved
50 g mixed chopped citrus peel
100 ml brandy
50 ml run
225 g salted butter
225 g muscovado sugar
225 g plain flour
1 dessertspoon black treacle
50 g chopped almonds
50 g chopped walnuts
50 g chopped hazelnuts
50 g chopped brasil nuts
zest of 1 lemon
zest of 1 orange
1/2 tsp salt
1 tsp mixed spice
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground mace
for the cake topping :
2 tbsp apricot jam
1 packet of golden marzipan
2 tbsp apricot jam
1 packet of white fondant icing
decorations of your choice; I used :
2 packets of chocolate eggs
2 packets of stick on icing sugar flowers
1 tube of writing icing
for the boozy fruit cake :
1) 24 hours before making the cake, add the currants, raisins, sultanas, cherries in a large mixing bowl. Pour over the brandy and rum, mix well and cover. Leave the fruit to plump up and absorb the alcohol.
2) Line a 20 cm cake tin with parchment paper and set aside.
3) Pre heat the oven to gas mark 1.
4) Add the chopped nuts, candied peel, zest of the lemon and orange to the fruit.
5) In a mixing bowl, cream together the butter and sugar for 2 minutes. The mixture will soften and lighten in colour.
6) Sieve in the flour and salt.
7) Add in the ground spices and grate over the nutmeg.
8) Add in the eggs
9) Mix well for two minutes until combined.
10) Add the black treacle and mix again until light and fluffy.
11) Gently fold in the plumb boozy fruit.
12) Mix until well incorporated.
13) Turn out into the prepared cake tin.
14) Level off with the back of a spoon.
15) Cover with a folded layer of baking parchment and fasten with string.
16) Cut a 2cm hole in the middle and place in the oven for 4 hours.
17) At 4 hours, remove the cover and cook for 30-35 minutes.
18) Remove from the oven and leave to cool for 10 minutes.
19) Turn out onto a wire rack and leave to cool completely.
20) Once cool, pierce the base of the cake all over with a skewer.
21) Pour over a cap of brandy and cap of rum.
22) Wrap in parchment paper, followed by tin foil.
feeding the cake :
1) Feeding the cake is normally a weekly affair, and I alternate between rum, brandy, Armagnac and Ammareto.
2) As I made this cake 3 weeks before being needed, I have fed it every day, sometimes twice a day.
3) I feed the cake with 1-2 caps of the alcohol listed above. Basically, as much as will be absorbed in 5 minutes, before wrapping back up and putting away in a cool dark place.
for the decoration :
for the marzipan:
1) In a small saucepan, heat the apricot jam gently, until runny. (If you are looking for perfection - sieve the apricot jam. You cannot skip this step, as marzipan simply will not stick to the cake).
2) Liberally brush over the jam across the top of the cake.
3) On a flour dusted worktop, roll out the marzipan to 2 mm thickness.
4) My household does not like marzipan much (shame - I do ) - so I only cover the top. If you wish to cover the sides - make a larger circle.
5) Using the base of the cake tin, cut around with a knife.
6) Roll the marzipan disc again gently - if you are unhappy with the evenness. Cut around the cake base again, and then place on top of cake.
7) Leave to dry for 24 hours before topping with icing.
for the fondant icing :
1) In a small saucepan, heat the apricot jam gently, until runny.
2) Liberally brush the jam around the sides and top of the cake.
3) On a flour dusted worktop, roll out the fondant icing to a 2mm thickness. If you need to fold the icing, dust the inside with a little flour.
4) Cut a large (I used a pizza stone) disc of fondant icing - enough to ensure you will get down the sides of the cake.
5) Place on the cake and gently trim around the sides. Don’t be tempted to cut too much off, too early - cut roughly, press the icing in again, and then trim.
6) Leave the icing to dry for an hour.
7) Blow off any excess flour from the top.
8) Decorate as your theme and desires dictate!!
Dried fruit soaking up the alcohol
Add the chopped nuts
Add in the candied fruit and more nuts
Add the zest of a lemon and orange
Add the sugar and butter in a mixing bowl
Sieve the flour and add the spices
Add the grated nutmeg
Add the eggs and beat well for a minute
Add the treacle
Beat until light and fluffy
Add the boozy fruit
Cake batter ready to be turned out
Turn out into the prepared tin
Level off the top with the back of a spoon
Cover and make a small hole on top
Cake at the 4 hour mark. Remove the cover and cook for a further 30 minutes
Leave to cool on a wire rack
Golden and moist
Heat the apricot jam gently in a pan till runny
Glaze the cake with the apricot jam
Roll out the marzipan to 2 mm thickness
Draw around the bottom of the cake tin
Top the cake with the marzipan disk
Brush with more apricot jam
Roll out the fondant icing (you may have to fold in half)
Gently drape over the icing and gently push in
Neaten up the icing and leave to harden before decorating
Decorate the cake!
Close up of the top