Ingredients
- 1.3kg mixed dried fruits
- 1 cup dark rum
- 1½ cups plain flour
- 1½ cups rye flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 Tbsp beetroot powder
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- 250g unsalted butter, at room temperature
- 450g dark brown sugar
- 4 eggs
- 2 tsp vanilla paste
- 1 tsp almond essence
- 1 tsp cinnamon essence
- ½ cup molasses
- ½ cup lime marmalade
Instructions
Preparation time: 30 minutes
Cooking time: 5½ hours
Serves: 12-20
1 Preheat oven to 130°C. Combine the fruit and rum in a lidded container, mix well, and refrigerate for 1 week, stirring at least once every day.
2 Sift the flours, baking powder, bicarbonate of soda, beetroot powder and spices into a large bowl. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 10 minutes, until very light.
3 Put the eggs, vanilla, essences and molasses in a second bowl and whisk until smooth. Add to the butter while beating on low speed. Once smooth, add to the flour bowl and stir thoroughly.
4 Fold in the dried fruit and marmalade, then spoon into two lined 23cm cake tins. Bake for 5½ hours, until firm to touch. Cool completely in the tin.
COOK’S NOTES: Beetroot powder is both a beautiful rich deep-red colour, and has a delicate earthy flavour. You’ll find it in health food stores, or in the nature foods aisle of your supermarket.