Wild Fruit Christmas Cake Recipe
Ingredients
>> 2 1/2 cups dark raisins
>> 5 cups mixed wild berries/fruit (see note below)
>> 3/4 cup dark rum
>>
>> 1 1/2 cups unbleached all-purpose flour
>> 1/2 tsp baking powder
>> 1 tbsp ground cinnamon
>> 2 tsp ground ginger
>> 1/4 tsp ground nutmeg
>> 1 tsp sea salt
>> 1/2 cup unsalted butter, softened
>> 1/2 cup packed brown sugar
>> 5 large eggs at room temperature
>> 1/2 cup orange juice
Instructions
The day before you bake this cake, combine the raisons with all the fruit in one large bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for 24 hours prior to preparing the cake batter.
Prepare the cake - preheat the oven to 300°F with a rack in the center position. Lightly grease (and line with parchment paper) two 9"x5" loaf pans.
In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
In another medium-sized bowl, using beaters, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating just until each egg is mixed in. Over low speed, slowly add the flour mixture until just absorbed, then add the orange juice. Usually a spatula, stir in the soaked fruit mixture (with any liquid if it wasn’t absorbed).
Stir the mixture with a spatula, scraping the edges and bottom of the bowl a few times. It will be a thick, fruit-heavy mixture.
Divide the batter evenly into the loaf pans. Use a spatula to smooth the batter into an even layer.
Set the loaf pans on the center rack. Bake 37 minutes, then rotate the pans. Bake another 37 minutes or until the batter is set and the tops are golden brown. Place on a rack to cool completely before removing from the pans.
Once the cake has cooled, carefully remove them from the loaf pans.
If you want to store one of the cakes (or both); soak cheescloth in rum (must be lightly damp - not soaking wet when wrapping the cake(s). If need be, squeeze out any excess liquid from the cheesecloth. Wrap each cake well.
Cover loaf (loaves) with wax or parchment paper, then foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 8 weeks; be sure to unwrap and re-soak the cheesecloth weekly.
You can serve this cake once it has cooled, but the flavors improve with time (minimum one week).
Notes:
For this recipe, I used 1 cup each of elderberries, aronias, sea buckthorn, mulberries and barberries.
Edible Trees and Shrubs in Recipe: Common Barberry, Mulberry, Sea Buckthorn
Recipe Category: Desserts and Snacks
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