Brandy and date fruitcake

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

1. 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.
2. 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.
3. 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.
4. 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.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.