Brandy-Soaked Fruitcake with Figs, Apricots and Walnuts

What you need

• 200 g (1 1/3 cups) raisins
• 150 g (1 cup) dried figs, stems removed, chopped
• 150 g (1 cup) dried apricots, chopped
• 100 g (1/2 cup) glacé cherries, halved
• 100 ml (1/3 cup) brandy, plus extra for feeding
• 1 orange, zest finely grated
• 175 g (3/4 cup) butter, softened, plus extra for the tin
• 175 g (3/4 cup packed) dark brown sugar
• 3 large eggs
• 200 g (1 2/3 cups) all-purpose flour
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/4 tsp salt
• 75 g (3/4 cup) walnuts, roughly chopped

Method

Restated from the original video

1. 1

   Put the raisins, figs, apricots and cherries in a saucepan with the brandy. Warm over low heat until the brandy just steams, then take off the heat, cover and leave to soak for 1 hour.

2. 2

   Heat the oven to 150 °C (300 °F). Butter a 20 cm (8 in) round cake tin and line the base and sides with baking paper.

3. 3

   Beat the butter, sugar and zest until light and fluffy, 3-4 min.

4. 4

   Beat in the eggs one at a time, adding a spoonful of the flour with each to stop the mixture curdling.

5. 5

   Whisk the rest of the flour with the baking powder, cinnamon, allspice and salt, then fold it into the butter mixture.

6. 6

   Fold in the soaked fruit with any brandy left in the pan, and the walnuts.

7. 7

   Spoon the batter into the tin, level the top and make a shallow dip in the centre so it rises flat.

8. 8

   Bake until a skewer pushed into the centre comes out clean, 1 hour 45 min-2 hours. Lay a sheet of foil over the top after 1 hour if it is browning too fast.

9. 9

   Leave the cake to cool in the tin for 30 min. While it is still warm, prick the top all over with a skewer and spoon over 2 tbsp of extra brandy.

10. 10

    Lift the cake out onto a rack and let it cool completely.

11. 11

    Wrap in baking paper and foil and store in a cool place. Feed with a little more brandy every week if keeping it for a few weeks before slicing.

Imported from 4theloveoffoodblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.