My Fruitcake

Name: My Fruitcake
Ingredients: 150 milliliters brandy or other liquor; 1 teaspoon ground mixed spice (see note, above); 1 teaspoon ground cinnamon; 500 grams (or 2 and 1/2 cups) luxury dried fruit; 100 grams (1/2 cup) candied citrus mixed peel; 100 grams (1/2 cup) glace cherries; 75 grams (1/3 cup) dried apricots, chopped; 75 grams (1/3 cup) dried figs, chopped; 200 grams (1 packed cup) soft, dark brown sugar, plus 2 tablespoons; 175 grams (3/4 cup) cold (brown/ beurre noisette) unsalted butter; 100 grams (2/3 cup) blanched almonds, macadamias, or pecans; Finely grated zest and juice of 1 orange; Finely grated zest and juice of 1 lemon; 3 large eggs, lightly beaten; 100 grams (3/4 packed cup) ground almonds; 200 grams (1 and 3/4 cups) all-purpose flour; 1 teaspoon baking powder; Optional: 3 tablespoons chocolate chips; Optional: 3 tablespoons candied ginger, chopped (this will lend a gingerbread taste to the finished cake); Extra brandy for soaking cheesecloth to wrap the cake, and for feeding the cake later; Extra dried fruit and nuts to decorate: whole blanched almonds, apricots, figs, cherries

21 ingredients

1 steps

Ingredients

150 milliliters brandy or other liquor
1 teaspoon ground mixed spice (see note, above)
1 teaspoon ground cinnamon
500 grams (or 2 and 1/2 cups) luxury dried fruit
100 grams (1/2 cup) candied citrus mixed peel
100 grams (1/2 cup) glace cherries
75 grams (1/3 cup) dried apricots, chopped
75 grams (1/3 cup) dried figs, chopped
200 grams (1 packed cup) soft, dark brown sugar, plus 2 tablespoons
175 grams (3/4 cup) cold (brown/ beurre noisette) unsalted butter
100 grams (2/3 cup) blanched almonds, macadamias, or pecans
Finely grated zest and juice of 1 orange
Finely grated zest and juice of 1 lemon
3 large eggs, lightly beaten
100 grams (3/4 packed cup) ground almonds
200 grams (1 and 3/4 cups) all-purpose flour
1 teaspoon baking powder
Optional: 3 tablespoons chocolate chips
Optional: 3 tablespoons candied ginger, chopped (this will lend a gingerbread taste to the finished cake)
Extra brandy for soaking cheesecloth to wrap the cake, and for feeding the cake later
Extra dried fruit and nuts to decorate: whole blanched almonds, apricots, figs, cherries

Directions

1

["Make Fruit Paste: \r\n\r\nCombine the brandy or liquor, 2 tablespoons of sugar, and spices in a jar. Stir well; add the dried mixed fruit and mixed peel and leave to soak for a minimum of two hours and up to six weeks, covered and in a cold, dark place.\r\n\r\nWhen ready, divide the soaked fruit into two equal portions. In a food processor or blender, blitz one portion (reserving the liquid until the recipe's end) till the fruit is minced and the texture is a thick fruit paste, like mincemeat. This fruit puree is sticky and gooey and infuses the cake with true fruit flavor.", "\"Simmer & Stir\"" Cake Mixture: \r\n\r\nIn a large pot