20340 minutes
A rich and flavorful fruitcake infused with a selection of dried fruits soaked in rum and port, coated with royal icing.
Dried Fruits, soaked
0 oz
Candied Citrus Peel, soaked
0 oz
Glace Cherries, soaked
0 oz
Dark Rum, soaked and doused
0.25 fluid ounces
Manischewitz Wine, soaked and doused
0.25 fluid ounces
Burnt Sugar Essence, mixed
0.25 fluid ounces
Eggs, beaten
each
Butter, softened
0 oz
Sugar, granulated
0 oz
Royal Icing, prepared
0 oz
1. Soak the Fruits
Gather your selection of dried fruits, candied citrus peel, and glacé cherries. Soak these in a mixture of dark rum and Manischewitz wine for at least two weeks, stirring daily.
2. Prepare Burnt Sugar Essence
Prepare your burnt sugar essence, if making homemade, at any time during the fruit soaking period.
3. Grind the Fruit Mixture
After the fruit has soaked, grind the mixture using a food processor or grinder to ensure a consistent texture.
4. Prepare the Cake Batter
In a large mixing bowl, combine the ground fruit mixture with eggs, softened butter, sugar, and burnt sugar essence until well combined.
5. Bake the Fruitcake
Preheat the oven and pour the batter into a prepared baking pan. Bake until the cake is firm to the touch.
6. Douse with Alcohol
Once baked, cool the cake and then douse it with additional dark rum and Manischewitz wine.
7. Rest the Cake
Allow the cake to rest for a few days to let the flavors meld together.
8. Apply Royal Icing
Frost the cake with royal icing to add a sweet contrast and finish the cake.
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