FRUIT CAKE
La clave del pastel de frutas está en la calidad de la materia prima: frutas deshidratadas que se hidratan hasta casi explotar de sabor, azúcares oscuros que aportan notas de regaliz y una mezcla de especias que perfuman toda la casa. Es el acompañante perfecto para una tarde de té o el protagonista indiscutible de cualquier mesa de celebración.
Soaking the fruit and baking. To ensure the cake is moist, we need to rehydrate the fruit. In a large bowl, mix all the dried fruit, the cherries, the orange zest and juice with the brandy. Cover the bowl and leave to stand for at least 12 hours. This step is essential if you want a professional-quality texture.
Preparing the tin and the oven. Preheat the oven to 140°C (top and bottom heat). Line the tin with a double layer of baking paper; this protects the cake during the long baking time.
Base mixture. Using a food processor or an electric whisk, beat the butter with Billington’s Dark Muscovado sugar. You’ll notice that, unlike ordinary sugar, this gives a rich texture and a deep caramel aroma. Beat until you have a smooth cream. Add the eggs one at a time, beating well after each addition.
Add the dry ingredients. Sift the flour with the spices and baking powder. Fold this into the previous mixture along with the ground almonds using a spatula, using a folding motion to ensure the mixture retains its airiness.
The fruity touch. Add the whole mixture of macerated fruit (including any remaining liquid) to the batter. Mix gently until every piece of fruit is well coated in batter.
Bake slowly. Pour the mixture into the tin and smooth the surface. Bake for 3 hours or 3½ hours. After 2 hours, if it looks like it’s browning too much, cover it with aluminium foil. It’s ready when a skewer inserted into the centre comes out clean.
Codina's tips for making fruit cake
- ‘Flavour’ the cake. Once it has cooled, prick the surface with a skewer and pour over a couple of tablespoons of brandy. Repeat this every week if you decide to keep it for a month; the flavour will become incredibly complex.
- Sugar is key. Use the darkest sugar you can find. Brown sugar doesn’t just sweeten; it adds moisture and a deep amber colour that white sugar could never achieve.
- Storage. Wrap it in baking paper and then in aluminium foil. Store it in a cool, dry place (not in the fridge). This cake is like a good wine: it improves with age.
