Rum & Ginger Tropical Rich Fruitcake

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market.

This recipe evolved over a few years to make it perfect for a business seller - there is no need to keep unwrapping, feeding and re-wrapping - time is money!

The secret is to soak the fruit thoroughly and way ahead of time, so all the booze you need is already in there - then it permeates through the whole cake as it matures.

Mature it for a month. It should keep well for about 6 months.

Rum & Ginger Tropical Rich Fruitcake

Makes 1 x loaf cake.

Prep 30 mins, plus fruit soaking time.

Bake time 4.5 hours.

Ingredients:

 450g mixed dried fruit

50g dried papaya & pineapple

50g coconut shavings (optional)

75g crystallised ginger

3/4 of a tsp vanilla paste

75ml rum - whatever you have - white, dark, spiced. Coconut rum is excellent in this.

3/4 of a tsp ginger

130g butter, very soft

130g light brown soft sugar

130g room temp eggs, weighed in shells

130g plain flour

Method:

1. Mix the vanilla paste into the rum.

2. Add 50g of the crystallised ginger and 40g of the coconut shavings to the dried fruit, in a glass or stoneware/ceramic bowl. Pour the rum over, add the ground ginger. Stir well and cover with cling film.

Leave to stand for at least 24 hours, but the longer the better - I used to leave it 2 weeks. Stir occasionally. The fruit should feel damp and squishy.

3. Double line a 1lb loaf tin with baking parchment.

4. Preheat the oven to 100C.

5. In a large bowl, using an electric mixer, beat together the softened butter and sugar.

6. Add the eggs, beat until smooth, then gently stir in the flour until just combined.

7. Give the fruit one last stir, drain off any excess liquid, then throw it into the cake mix. Don't kill your mixer - get a disposable glove on and mix it all together by hand.

8. Get it straight into the tin and smooth over the top. Scatter the remaining crystallised ginger over the top, plus the rest of the coconut shavings if using. Bake for approx. 4.5 hours in the middle of the oven. The top should spring back when lightly pressed in the centre. If the cake starts to look darker than you would like, cover with foil.

9. Cool completely in the tin - this may take overnight, but don't wrap and store it until you are 100% certain that it's room temp in the centre. It will feel firm on top, but this will soften as it matures.

10. Wrap in a double layer of baking paper, then put into a large freezer bag or airtight tub. Store in a cool, dry place.