serves
8
prep
20 minutes
cook
1:20 hour
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
1:20
hour
difficulty
Mid
level
Stream free On Demand
Sweet Classics
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 cups mixed dried fruit (e.g. sultanas, apricots, figs, cherries etc.)
- ½ cup dried prunes, roughly chopped
- ⅓ cup brandy (or dark rum)
For the cake batter
- 100 g pitted dates
- ½ tsp bicarbonate of soda
- 1 granny smith apple, peeled and cored
- 100 g plain flour
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 75 g unsalted butter, softened
- 75 g soft brown sugar
- 2 eggs
- 1 orange, juiced, finely zested
Marinating time: 8 hours
Instructions
- Cut any large pieces of the dried fruit (such as figs, apricots, etc) into smaller pieces so the dried fruit pieces are all of a similar size, then combine in a large bowl. Pour over the brandy and allow to cover for 8 hours.
- When ready to bake, preheat the oven to 150˚C (standard). Bring a kettle of water to the boil. Line a loaf tin with baking paper. In a medium bowl, combine the dates and bicarbonate soda, then cover with boiling water and allow to stand for 20 minutes. Use a slotted spoon to scoop the dates out of the soaking liquid and transfer to a food processor with the remaining cake batter ingredients. Blitz to a thick batter, then transfer to a large bowl. Mix in the soaked fruits.
- Transfer the brandy and date fruitcake batter to the prepared tin and bake for 80 minutes, rotating halfway through the baking time. Test the cake with a skewer, then remove from the oven and allow to cool completely in the tin.
- Slice and serve immediately, or if ageing the cake, wrap it in a muslin cloth soaked in brandy, then a plastic container or press-seal bag. Refrigerate for up to 1 month.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Classics
