Dark and Stormy Fruit Cake

• mixed dried fruits1kg kg

  or mixed dried fruits with zest mix (we used a mixture of raisins, dried grapes and candied berries)

• spiced rum↗150ml ml

  plus extra for feeding

• butter↗250g g
• dark muscovado sugar↗200g g
• orange↗1

  zest and juice

• lemon↗1

  zest and juice

• plain flour↗175g g
• ground almonds↗125g g
• baking powder↗½ tsp tsp
• spice mix↗2 tsp tsp
• ground cinnamon↗1 tsp tsp
• ground ginger↗1 tsp tsp
• ginger root↗5 balls of

  sliced

• eggs↗5 medium

  medium

• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Place the mixed dried fruits in a large pot together with the rum, butter, sugar and the zest and juice of the citrus. Put the pot over medium heat, bring to a boil, then reduce to a gentle simmer and heat until the butter melts. Let cool for 30 minutes.

2. 2

   Meanwhile preheat the oven to 150 °C/130 °C with convection/gas 2. Line a deep 20 cm round cake tin with a double layer of parchment paper, then wrap the outside with a double layer of newspaper and secure with a string.

3. 3

   Sift the flour, ground almonds, baking powder and spices into a large bowl. Add the cooled fruit mixture together with the syrup‑like liquid from the pot, then the ginger root, eggs and vanilla. Stir with a wooden spoon until no flour lumps remain.

4. 4

   Pour the mixture into the tin, smooth the top with a spatula and bake on the middle rack for 2 hours until the cake is baked through and turns golden. Remove from the oven, pierce the top with a skewer and drizzle with 2 tbsp rum. Let cool completely in the tin.

5. 5

   After cooling, remove the parchment, then wrap with fresh parchment and store in an airtight cake tin. Feed the cake with 1‑2 tbsp rum every two weeks, up to four times, until the glaze is ready. Do not feed the cake during the last week so the surface can dry before glazing. After glazing, the cake will keep in the tin for four weeks. An unglazed cake can be stored in the freezer for up to six months.