Studded with gin-soaked raisins and glace cherries this recipe for Dutch fruitcake is a much lighter version than a traditional Christmas pud. If you can’t find Berenburg gin no-one will think badly of you for using whatever you can lay your hands on.
- 200 g raisins
- 100 ml Berenburg gin
- 250 g unsalted butter, softened
- 250 g icing sugar, sifted
- 4 eggs
- 2 egg yolks
- 1 vanilla bean, split, seeds scraped
- 375 g (2½ cups) self-raising flour
- 200 g glace cherries, chopped, plus extra to serve
- 200 g mixed peel
- 2 tbsp warmed apricot jam, to glaze
- whipped cream, to serve
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Soaking time 15 minutes
Preheat the oven to 170°C. Lightly grease a 25 cm, 2.75 litre (11 cup) bundt tin.
Soak the raisins in the gin for at least 15 minutes or up to a few hours. Drain, reserving gin.
Beat the butter and icing sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the egg yolks and vanilla seeds and beat until combined. Add three-quarters of the flour and fold to combine. Add the chopped fruit and remaining flour, and fold until just combined.
Spoon the mixture into the prepared tin and smooth the surface. Transfer to the oven and bake for 55–60 minutes until golden, and a skewer inserted into the centre comes out clean. Remove from the oven and sprinkle half the reserved gin over the cake. Allow to cool for 10 minutes before turning out. Sprinkle over the remaining gin and glaze with apricot jam.
Decorate with extra cherries and serve with whipped cream.
Photography by Alan Benson