Christmas fruit cake with brown sugar glaze
Chef Lola's Kitchen · ♥ 222 likes · 5.2K views · 9 min video
Timestamp
Ingredients
Method
Techniques
- 1 orange orange zest
- ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp ginger powder
- ½ tsp salt
- ½ tsp baking powder
- 1½ cup all-purpose flour
- 8 tbsp butter
- 1 cup brown sugar
- 3 whole eggs
- 4 tbsp molasses
- ¼ cup orange juice
- ¾ cup dry pecans
- raisins, regular and golden
- dried cranberries
- dried cherries
- apricots
- dates
- dried pineapple
Combine the dried fruits in a bowl with the orange zest.
The dried fruits and orange zest
- orange juice
Add orange juice (or rum or apple juice) and leave to soak about an hour, or overnight.
Fast method: boil the juice, pour it over the fruit, cover and leave one hour; or add the juice and microwave, then cover for an hour. Slow method: cold juice or water, covered overnight.
- butter
- flour
Rub every side of the pan with room-temperature butter, coat with flour, and line with parchment paper so the cake does not stick.
Preparing the pan
Mix the cinnamon, allspice, nutmeg, ginger powder, salt and baking powder with the all-purpose flour.
Spices and flour
Cream the butter, add the brown sugar and cream a few minutes; add the eggs one at a time, scraping down the bowl.
Add the molasses for colour and flavour, then a little vanilla extract and some orange juice.
Molasses, vanilla and orange juice
- vanilla extract
Gently fold in the flour mixture until well incorporated.
- water
- brown sugar
Glaze: boil equal amounts of water and brown sugar on the stove top until the sugar dissolves, and brush over the cake.