Coffee and Cookie Fruit Cake

Traditional Fruit Cake, a cake with a history. You either hate it or you love it. For us, at Food Lovers market it’s a fruit cake love story! Every festive season our fruit cake mix is a big highlight, and dare we say it we believe this cake brings families together. Did you know that the history of fruit cake dates back to Ancient Rome? A recipe from 2000 years ago had pomegranate seeds, pine nuts and raisins mixed into a cake made from barley mash. From the 19th century on fruitcake even became a traditional wedding cake in England! Can you believe it? Fruitcake is worth the hype! 

But what really makes this decadent cake so special? The fruit and nuts that make up a big part of the cake must be dried and then soaked in sugar. Because of the high sugar content, fruitcake doesn’t go bad for a long time and results in a very long shelf life. Most fruitcake recipes call to be soaked in alcohol like brandy, this gets rid of the bacteria and makes the cake last for a really long time. The longest ever kept fruit cake was eaten after 25 years.  What do you think? Would you have eaten it?  That’s enough from our dive into the history of fruitcake…NOW IT’S TIME TO MAKE YOUR OWN. We do however recommend you eat it within the first week for the maximum juicy sweet deliciousness. 

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Cooking Methods

  • Baking

Prep Time

30 minutes

Cooking Time

1 hour 30 minutes

Ingredients

  • 1kg Festive Cake Mix
  • 250g Butter
  • 1 cup Brown Sugar
  • 1/3 cup apple puree
  • 500ml Water
  • 2 Cups Cake Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 3 Eggs
  • 1/2 cup coffee liqueur
  • 4 giant marshmallows
  • 3 Spice cookies (crumbled)
  • 8 Fresh Cherries

Directions

  1. Bring water, sugar and butter to the boil until the butter is melted
  2. Add the cake mix, bring to boil and boil for a further 15 minutes
  3. Let the mixture cool down
  4. Add the spices and mix. Now add the bicarbonate of soda and mix well again.
  5. Stir through the beaten eggs.
  6. Add the sifted flour and fold into mixture
  7. Put mixture into greased 22cm cake tin
  8. Bake at 160ºC for 1.5 hours.
  9. Add 1/2 cup of the coffee liqueur over the top of the cake to keep it moist.
  10. Decorate with sliced marshmallows and place the cake in the oven to melt the marshmallows on grill for about 5 minutes.
  11. Spread the melted marshmallows to form an even layer of marshmallow frosting.
  12. Decorate with fresh cherries and spice cookie crumbles.
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