Dark fruitcake
1
“This is a family recipe. My mother’s sister, the late Martie Els, always baked one of these fruitcakes for each child for Christmas. When she fell ill, I took over the tradition. I bake two cakes in November – one for later and one for Frank. He starts eating fruitcake in November already!” Gerda says.
Makes 1 large 23 x 23 x 7cm cake Preparation time: 30 minutes, plus overnight Baking time: about 3 hours and 50 minutes to 4 hours
• 250g seedless raisins • 250g currants • 250g sultanas • 250g dates, thinly sliced • 250g candied citrus peel • 250g butter, cubed • 500ml sugar • 500ml water • 10ml mixed spice or cinnamon sticks • a pinch of salt • 250g glacé cherries, halved • 5ml bicarbonate of soda, mixed with 15ml brandy • 60ml brandy (separate) • 4 extra-large eggs, well whisked • 4 slightly heaped teaspoons baking powder • 4 heaped cups flour • green figs, orange slices, nuts, glacé cherries and edible flowers, to garnish
Rinse the raisins, currants and sultanas thoroughly and pat dry with a cloth. Mix with the dates, citrus peel, butter, sugar, water, spices and salt in a saucepan and cook together for 20 minutes. Allow to cool, preferably overnight.
Add the remaining ingredients in order and mix well with a wooden spoon. The mixture should be stiff so that the fruit doesn’t settle at the bottom.
Line a square cake tin with three layers of thick brown paper, and grease well. Pour the batter into the prepared tin and cover tightly with foil. Bake for 3 hours and 50 minutes to 4 hours in the middle of the oven at 140°C. When the cake is cooked, let it stand in the tin for 8 hours before turning it out. Store in an airtight container and sprinkle with a tot of brandy every weekend until Christmas, if you have time (Gerda uses 10-year-old KWV brandy). To serve, garnish with whole and halved green figs (Gerda prefers the Wildebraam brand), orange slices, nuts and glacé cherries, as well as edible flowers.