View Large Image Fruit Cake Recipe Get ingredients: 397 g (1 3/4 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 5 eggs (250 g) (large, room temperature) 5 g (1 tsp) lemon juice 123 g (1/2 cup) + 61 g (1/4 cup) + 4 tbsp milk 113 g (1/2 cup) orange juice (or apple juice) 14 g (1 tbsp) baking powder 220 g (1 cup packed) brown sugar (light) 500 g (4 cups) flour (all-purpose) 170 g (1 cup) glacé cherries (red and green) 170 g (1 cup) glacé mixed fruit 2 g (1 tsp) ground allspice 3 g (1 tsp) ground cinnamon 340 g (2 cups) gum drops 169 g (1/2 cup) molasses (optional) 1/2 tsp pumpkin pie spice (or ground cloves) 165 g (1 cup) raisins 6 g (1 tsp) salt 3 g (1/2 tsp) sea salt 4 g (1 tsp) vanilla extract (pure) 28 g (1/8 cup) apricot brandy (optional) stand mixer kettle 4 loaf pans (8-inch) mixing bowl (large, 4.5 litres) mixing bowl (medium, 2 litres) scissors spatula whisk (large) parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Boil water in the kettle. Add to a bowl, let rest for 15 minutes, then drain the water from the raisins: 165 g (1 cup) raisins boiling hot water (enough to cover the raisins) Line the loaf pans with parchment paper. Set aside. Add to medium mixing bowl: 170 g (1 cup) glacé cherries (cut in half) 170 g (1 cup) glacé mixed fruit Stir with a fork or spoon until mixed (a few seconds). Set aside. Add to another bowl: 340 g (2 cups) gum drops (remove the black ones, cut the others in quarters) (If the knife/scissors get sticky, run it under hot water.) Add a bit of flour to the gum drops. Make sure the sticky edge has been coated for each gum drop. Add to medium mixing bowl (with glacé fruits): raisins gum drops 123 g (1/2 cup) milk 28 g (1/8 cup) apricot brandy (optional) 113 g (1/2 cup) orange juice 5 g (1 tsp) lemon juice 4 g (1 tsp) vanilla extract Stir with a spatula until mixed (about 15 seconds). Set aside. Add to large mixing bowl: 500 g (4 cups) flour 2 g (1 tsp) ground allspice 1/2 tsp pumpkin pie spice (or ground cloves) 3 g (1 tsp) ground cinnamon 14 g (1 tbsp) baking powder 6 g (1 tsp) salt 3 g (1/2 tsp) sea salt Whisk until mixed (about 15 seconds). Set aside. Attach the paddle to the stand mixer. Add to stand mixer bowl: 397 g (1 3/4 cups) butter (chopped into about 8-16 pieces) Mix on high speed until smooth (about 1 minute). Set stand mixer to low speed. Slowly add to stand mixer bowl: 220 g (1 cup packed) brown sugar Mix on high speed until combined (about 1 minute). Set stand mixer to low speed. Add to stand mixer bowl: 5 eggs (250 g) Mix on high speed until well mixed (about 2 minutes). Set the oven to bake, 275° F (135° C). Ensure the oven rack is in the middle position. Using a spatula, fold the fruit mixture into the butter/sugar/egg mixture. Using a spatula, fold the wet ingredients into the dry ingredients in the large mixing bowl, 1/3 at a time. If you want to make half dark loaf and half light loaves: Separate half of the batter (about 1247 g) into another large mixing bowl. Into one mixing bowl, add 169 g (1/2 cup) molasses (for the dark loaves). Into the other mixing bowl, add 61 g (1/4 cup) milk (for the light loaves). Using a spatula, fold the liquid into each batter separately until combined. Pour the batter into the loaf pans (about 624 g per loaf pan). If necessary, use a spatula to spread the batter evenly. Cover the top of each loaf with about 1 1/2 tsp milk (so the top won't burn). Try to drain any excess milk. Tap the bottom of each loaf pan firmly against the table to remove air bubbles. Bake for 1.5 hours (or until a toothpick comes out clean). Let cool at room temperature in the loaf pans for 30-60 minutes, then transfer to a wire rack to cool completely. Store in plastic wrap.
