Brandy and date fruitcake

This brandy and date fruitcake takes inspiration from the famous sticky-date pudding, a dessert that is widely beloved throughout Australia and New Zealand. Including the method for adding puréed bicarbonate-soaked dates to the cake batter, this cake has a much lighter crumb than the typically denser and heavier traditional fruit cakes.

• serves

  8

• prep

  20 minutes

• cook

  1:20 hour

• difficulty

  Mid

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Sweet Classics

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 cups mixed dried fruit (e.g. sultanas, apricots, figs, cherries etc.)
• ½ cup dried prunes, roughly chopped
• ⅓ cup brandy (or dark rum)

For the cake batter 

• 100 g pitted dates
• ½ tsp bicarbonate of soda
• 1 granny smith apple, peeled and cored
• 100 g plain flour
• ¼ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 75 g unsalted butter, softened
• 75 g soft brown sugar
• 2 eggs
• 1 orange, juiced, finely zested

Marinating time: 8 hours

Instructions

1. Cut any large pieces of the dried fruit (such as figs, apricots, etc) into smaller pieces so the dried fruit pieces are all of a similar size, then combine in a large bowl. Pour over the brandy and allow to cover for 8 hours.
   
2. When ready to bake, preheat the oven to 150˚C (standard). Bring a kettle of water to the boil. Line a loaf tin with baking paper. In a medium bowl, combine the dates and bicarbonate soda, then cover with boiling water and allow to stand for 20 minutes. Use a slotted spoon to scoop the dates out of the soaking liquid and transfer to a food processor with the remaining cake batter ingredients. Blitz to a thick batter, then transfer to a large bowl. Mix in the soaked fruits.
   
3. Transfer the brandy and date fruitcake batter to the prepared tin and bake for 80 minutes, rotating halfway through the baking time. Test the cake with a skewer, then remove from the oven and allow to cool completely in the tin.
   
4. Slice and serve immediately, or if ageing the cake, wrap it in a muslin cloth soaked in brandy, then a plastic container or press-seal bag. Refrigerate for up to 1 month.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sweet Classics

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G