Christmas Fruit Cake

For Soaking Fruits

Combine the dried fruit in a large mixing bowl.

Add the rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.

For Baking Cake

Preheat the oven to 150°C with a rack in the center position.

Set aside cake pan & lightly grease and line with parchment paper prior adding the batter.

In another mixing bowl, whisk together the all purpose flour, baking powder, all spices, and salt. Set aside.

In the bowl of a stand mixer, cream the softened butter and light brown sugar together over medium speed for 2 to 3 minutes, or until light and fluffy.

Reduce speed and add the eggs one at a time, until each egg is perfectly incorporated.

Over low speed, slowly add the flour mixture until just absorbed.

Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, lemon juice, slivered almonds, ground cinnamon, Ginger powder, ground cloves, Nutmeg powder & soaked dried fruit mixture along with any liquid if it hasn't absorbed.

Stir cake mixture with a spatula, until all of the ingredients are evenly incorporated.

Transfer the batter evenly onto the cake pans & bake in the centre of the oven for 90 mins or until golden.

Remove from the oven and place on a rack to cool down completely before removing from the pans.