Prep Time::20 mins
Cook Time:: 2 hrs 30 mins
Additional Time::14 days 8 hrs
Total Time::14 days 10 hrs 50 mins
Servings::16
Yield::2 9-inch cakes
Ingredients
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Fruit Mixture:
3 cups raisins
2 cups currants
1 cup prunes
⅔ cup candied mixed peel
1 ¼ cups cherry brandy
½ cup dark brown sugar
6 tablespoons dark rum
1 teaspoon mixed spice
Cake Batter:
2 cups butter, softened
1 ¾ cups dark brown sugar
10 eggs
4 cups self-rising flour, sifted
1 teaspoon vanilla extract
Directions
Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.
Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.
Recipe Tips
The fruit should sit in the alcohol between 2 weeks and 3 months. The prep time is the minimum time required for the fruit to soak.
If cake batter is very stiff in step 4, thin with 1 to 2 tablespoons cherry brandy.
If not serving cake right away, brush the tops with dark rum before wrapping in aluminum foil.