Once your fruit has soaked in the rum and orange juice for a couple of days and has absorbed all the liquid (see part one), it’s time to bake your cakes.
You can use either one 9″ round springform pan, or several mini-loaf pans. I am using six small ceramic loaf pans. Line your pans with two layers of parchment paper. I use a stick of butter as a glue stick to help the paper stick to the pans.
You bake the cakes in a low-heat oven for about two hours, and your house will smell amazing while these are in the oven!
- 1 cup all-purpose flour
- pinch of salt
- 1 tsp allspice
- 1 tsp nutmeg
- 1 cup of butter
- 1 cup of dark brown sugar
- 4 eggs
- 1/4 cup ground hazelnuts
- 1/8 cup chopped hazelnuts
- fruit and booze mixture (from part one)
- Preheat oven to 300 C
- Line cake pan(s) with a double layer of parchment paper
- Sift flour, salt, allspice, and nutmeg
- In stand mixer, cream butter and sugar on low speed until combined, then scrape down the sides of the bowl. Increase to medium-high speed, and mix until fluffy.
- Scrape down bowl and add eggs, one at a time, mixing after each
- Fold in flour mixture
- Stir in nuts
- Add fruit mixture one third at a time, gently mix before adding more
- Divide into prepared pans
- Put a double-layer of parchment paper over filled cake pans, gently pressing into batter
- Bake cakes for an initial 1 hour and 50 minutes
- Remove cakes from oven and check with a cake tester. If tester comes out wet, return to oven checking every ten minutes. If tester is dry, remove and let cool completely in pans.
Once cakes have cooled, remove from pans and place in airtight container. Pour between one and two ounces of rum over the cakes every 2 days until just before Christmas. You can also switch it up by adding an ounce of orange juice instead of rum every now and then. Turn the cakes over once every week or two to prevent the liquids from settling at the bottom. You want the cake to always be moist, but not dripping wet.
The next step of the cake involves topping it with marzipan and royal icing held together by apricot jelly. This is done as soon as possible before serving, (although it can be stored in the fridge for several days, or the freezer indefinitely, once completed). I will likely be icing my cakes around the 22nd. Check back in mid-December for the instructions in Part Three.