FIG, RAISIN & BOURBON FRUITCAKES
Makes 2
375g raisins
200g sultanas
250g dried figs, chopped
125g dried apricots, chopped ½ cup mixed peel ¾ cup bourbon, plus ¼ cup extra
1 tbsp vanilla essence
2 tsp finely grated orange zest
¹⁄³ cup fig jam
250g unsalted butter, chopped 1 cup dark brown sugar
4 eggs, at room temperature 1½ cups plain flour
½ cup self-raising flour
3 tsp ground nutmeg
1 tbsp cinnamon
¹⁄³ cup orange juice
1. Place raisins, sultanas, fig, apricot, peel, bourbon and essence in a large bowl. Stir until combined. Cover and stand in a cool place overnight or up to 3 days, stirring occasionally.
2. Preheat oven to 160°C. Grease and line base and side of two 15cm round cake tins with 2 layers of baking paper, extending it by 3cm above the rim of the tins.
3. Add zest and jam to soaked fruit and stir until combined. Beat butter and sugar in the small bowl of an electric mixer until pale and creamy. Beat in eggs, one at a time, beating between additions. Add to soaked fruit and stir until combined. Add sifted flours, spices and juice and stir until combined.
4. Spoon into prepared tin. Tap tin on bench to settle the mixture. Smooth top. Bake for 1 hour and 40 minutes, turning tins halfway, or until a skewer inserted in the centre comes out clean.
5. Spoon 1 tablespoon of bourbon over each cake while hot. Allow to cool for 30 minutes, before wrapping cakes in tins in a clean tea towel overnight. Remove cakes from tins. Spoon over remaining bourbon just before serving.
tip
Cakes can be made up to 2 weeks ahead. Store them covered in plastic wrap in a container in the fridge. Serve at room temperature.