Helen Goh's chocolate and amaretto fruitcake
With flavours redolent of apricots, cherries and almonds, amaretto is an uncommonly delicious liqueur to add to a Christmas cake. A good variety of dried fruits makes for interesting textures and colours, while a little chocolate gives dusky depth and might even convince staunch fruitcake-haters of the joys of this rich and festive treat. This cake is best left to mature for at least three days and up to six weeks.
Ingredients
300g mix of raisins, sultanas and currants
300g dried fruits (choose from apricots, pears, figs, prunes, dates and glace pineapple), chopped to the same size as the raisins
200g soft brown sugar (light or dark, preferably muscovado)
150g unsalted butter, at room temperature
zest of 1 orange and 1 lemon
120g dark chocolate (70 per cent cocoa), finely chopped (or use roughly chopped chocolate buttons)
120ml amaretto liqueur (or a mix of Grand Marnier, brandy, whisky and/or rum)
150g plain flour
1 tbsp cocoa powder
2 tsp mixed spice
¼ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
3 large eggs, beaten
50g walnuts, toasted then roughly chopped
60ml brandy, whisky or rum
To glaze and decorate
2 tbsp apricot jam
1 tbsp brandy, whisky or rum
40-50 whole pecans or almonds, lightly toasted
mixed pieces of large dried fruit such as apricots, prunes, figs
Method
Step 1
Place all the dried fruits in a large saucepan and add the brown sugar, butter, citrus zest and chocolate. Place the pot over a low heat and stir gently until the butter and chocolate have melted and the sugar has dissolved. Add the amaretto, mix for 30 seconds, then remove from heat and set aside to cool until tepid.
Step 2
Meanwhile, line the base and sides of a 20cm round cake tin (or springform tin) with two layers of baking paper; this will help to insulate the cake during the long baking time.
Step 3
Sift the plain flour, cocoa powder, mixed spice, baking powder, bicarbonate of soda and salt into a medium bowl and set aside for now.
Step 4
Preheat the oven to 130C fan-forced (150C conventional).
Step 5
When the fruit mix has cooled to tepid, add the beaten eggs (directly to the saucepan) and stir well to combine. Add sifted dry ingredients and fold through with a spatula, then add walnuts and mix until fully combined.
Step 6
Spoon the batter evenly into the prepared cake tin, then place the tin on a baking tray and slide onto the middle shelf of the preheated oven. Bake for about 1 hour and 15 minutes or until a skewer inserted into the middle of the cake comes out clean. As soon as the cake comes out of the oven, spoon the brandy (or other alcohol) over the entire surface of the cake – it will soak in immediately – then, while still hot, carefully wrap the cake (including the tin) tightly in a large, clean tea towel, then aluminium foil. Set aside to cool overnight on the kitchen bench.
Step 7
When the cake has cooled completely, remove from the tin and rewrap in a layer of clean baking paper, then foil, then cling film or reusable beeswax wrap. Allow to mature for a minimum of 3 days and up to 6 weeks in a cool, dry place (such as a pantry).
Step 8
When ready to serve, decorate the cake: combine the jam and the brandy in a small saucepan and warm over a low heat (or microwave for 20 seconds) until runny. Stir until smooth, then brush about half of the glaze on top of the cake. Press the toasted pecans very closely all around the edge of the top of the cake and then place some dried fruits decoratively in the centre. Dab the remaining glaze over the fruits and nuts until the top glistens.
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Helen Goh is a chef and regular Good Weekend columnist.
