Christmas dark dried fruit cake

It was the time in my life when I began to be more human than before (around 18) when a relative baked a Christmas cake. She started a few months early, soaked it in brandy, and then served it to us. Since the Christmas dinner was so overwhelming with plenty of treats to try, there was no room for this cake, so she gave us a piece to take home. She gave me a slice as thin as my finger that did not even reach the length of my finger (I have to admit, I have very long fingers). At theat moment, there was only one thought in my head – she is a very miserly person. That thought disappeared the moment I ate the cake the next evening, as it was so dense, so fulfilling, so... It was just perfect – the taste and the size. So perfect that I said to myself – this is something I will bake at home. Every year. And I do. 

PS. I call this one dark because all the fruit is dark, rather than light. :) 

Ingredients

300 g soft dried cranberries
200 g dark raisins 
150 g soft prunes, chopped
60 g candied ginger, smaller pieces
150 ml Grand Marnier, cognac or brandy
1/3 tonka bean, grated 
2 tbsp orange blossom water
100 g all-purpose flour
150 g whole grain flour, medium grind
1 tsp baking soda
1 tsp ground Ceylon cinnamon
1/4 tsp cardamom powder
1/2 tsp ground ginger
180 g butter, room temperature 
140 g demerara sugar
3 large eggs, room temperature
100 g cored apples, grated

Prepare

Place the cranberries, raisins, prunes, ginger, and half of the alcohol into a bowl, mix, and let rest for 24h or a few days (I let mine rest 3 weeks). 

Preheat oven to 180°C. Line a 23 cm round or 20 cm square* cake tin with 2 layers of non-stick baking paper (sides and bottom). Mix the flour, soda, and spices in a bowl. 

Place the butter, sugar, and tonka bean in the bowl of an electric mixer and beat with a paddle attachment on medium speed for 8 minutes or until pale and creamy, adding orange blossom water 2 minutes before the end. Add the eggs, one at a time, beating well after each addition. With the mixer still running on low speed, add flour mixture and mix in just until incorporated. 

Add the soaked fruit and apple and mix well, ensuring everything is well combined, but do not overmix. Spoon into the tin and smooth the top. Place into the oven, turn down the heat to 140°C and bake for 2 hours or until cooked when tested with a skewer. Take out of the oven and spoon over the extra brandy while the cake is still warm. Cool completely and place it into the tin. You can decorate and eat it in the next few days or weeks. If the latter, please remember to pour over a few spoons of the spirit you have chosen every 4-5 days.

* You can also make 2 smaller 16 cm round cakes; then the baking time could be approx.. 1h 45 minutes. 

Serves 16 – 20 people

Recipe and pictures: Signe Meirane
In cooperation with SEEBERGER
Camera: Sony Alpha 7s