I am definitely not a big fan of fruit cake but this recipe was shared by a very dear friend of mine more than ten years ago.
Since then, I have been baking this cake annually for Christmas except for last year as I was busy painting the house.
As it takes quite a few weeks for the rum to really immerse into the cake, I always do it on the 1st week of December so that this cake will be moist and nice by Christmas Eve.
What you need
Soak overnight in 50ml of rum:
150g mixed peel
50g glaced cherries
Mixed in 4 eggs, one at a time when butter is slightly cool.
350g sifted flour
1 tsp baking powder
a pinch of salt
1/4 tsp each of ground cardamon, cinnamon, coriander, clove, nutmeg and ginger
grated skin of one lemon
grated skin of one orange
Add flour to butter mixture, a little at a time.
Mix well. Add fruit mixture to the batter.
Add in your favourite nuts and grated skin of lemon and orange.
Bake for 1.5 hours at 150°C.