So if you were putting off starting the preparation for the Christmas fruitcake, and is panicking that now there is not enough time to get that perfect soak for the fruits, there is an alternative for you.
Recipe Source:Edible Garden
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + 1/2 cups white sugar
2/3 cup butter, at room temperature
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn dark brown . Keep stirring and let it turn a deep dark caramel color. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
Pre-heat oven to 350F / 180C.
Add 3 tbsp flour to the dry fruits and nuts and completely coat the nuts and fruits with flour. This is done to prevent them from sinking to the bottom of the cake while baking. Set aside.
Mix the remaining flour and baking powder, spices, and salt until well combined.
Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
Add the cooled caramel fold in and finally add dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins on wards The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.