Floral Fruit Cake

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5 from 3 votes

An old-fashioned fruit cake with floral essences and Jordan almonds.

Prep Time30

Cook Time2 30

Total Time3

Course: Dessert

Cuisine: Australian

Servings: people

Calories: 386kcal

Author: Libby Hakim

Ingredients

455 grams butter
455 grams caster sugar
10 eggs
570 grams plain flour (also known as all-purpose flour)
455 grams raisins
455 grams sultanas
225 grams currants
115 grams mixed peel
200 grams glace cherries (halved)
50 grams Jordan almonds (sugared almonds)
1 teaspoon rose water (plus a little extra for brushing cake after cooking)
1 teaspoon orange blossom water (plus a little extra for brushing cake after cooking)
1 tablespoon rum (plus a little extra for brushing cake after cooking)
1 tablespoon sherry (plus a little extra for brushing cake after cooking)
½ teaspoon nutmeg

Instructions

Pre-heat oven to 150 degrees celsius (fan-forced).
Line a large round cake tin with 3 layers of baking paper.
Beat butter until light and pale coloured.
Add a few spoonfuls of flour and combine.
Add sugar gradually while beating on low speed. Beat well once all sugar has been added.
Beat 3 eggs and add to mixture. Beat to combine.
Beat another 3 eggs and add to mixture. Beat to combine.
Beat 4 remaining eggs and add to mixture. Beat to combine.
Add fruit (keeping 4 halved glace cherries), spices, alcohol and essences and stir well to combine.
Add sifted flour gradually, stirring well to combine.
Pour mixture into the lined cake tin.
Decorate top with flower pattern, using the Jordan almonds as petals and the glace cherries you've set aside as the middle part of the flower.
Bake for 2 ½ -3 hours.
Remove from oven and brush top of cake (avoiding almonds) with a little extra alcohol and essences.
Wrap in a clean tea towel and allow to cool.

Nutrition

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