Lyre's Christmas Fruit Cake

Ingredients

Fruit Soak (to be prepared at least 1 week prior to cooking)

• 190mL Lyre's Dark Cane Spirit
• 110mL Lyre's White Cane Spirit
• 60g brown sugar
• 60mL water
• Zest and juice of 1 large orange
• 80g sultanas
• 100g currantss
• 160g dried cranberry
• 90g sliced prune
• 70g sliced dates
• 140g sliced dried figs (stems removed)
• Pinch sea salt
• 1tsp vanilla extract
• 1tsp ground cinnamon
• 1/2tsp ground cardamon

Method

1. In a medium saucepan combine the Lyres Dark and White Cane Spirits, brown sugar, water and orange zest and juice and heat over moderate heat until sugar is dissolved and combined.
2. Add the rest of the ingredients to the syrup and stir well.
3. Using a spoon press and compact all of the fruit and spices into the warmed liquid and cook on low heat for a further 5 min/
4. Pour fruit mix into a container and refrigerate for 7 -10 days to allow fruits to soak and hydrate.
5. Stir every few days to ensure fruit is soaking evenly.

Ingredients

Cake

• 120g flour + extra for dusting
• 1/2 tsp ground nutmeg
• 20g ground almonds
• 100g soft brown sugar
• 2 tbsp molasses
• 2 tbsp honey
• 2 tbsp marmalade
• 120g salted butter
• 3 whole eggs

Method

1. When you are ready to make the cake preheat your oven to 180 degrees celsius. Grease a Bundt tin generously with butter and dust lightly with flour tipping out any excess so as to thinly coat the tin.
2. Sift the flour, nutmeg and almond meal together in a bowl and set aside.
3. In the bowl of an electric mixer with a paddle attachment , cream the butter, molasses, honey, brown sugar, and marmalade on moderate speed until pale. Add the eggs one at a time, slowly until incorporated alternating with the flour mix until all combined.
4. Remove bowl from mixer and fold in the soaked fruit with a spatula.
5. Pour cake mix into prepared Bundt tin and bake for 20 min at 180 degrees before turning temperature down to 160 degrees fora further 20 min.
6. Check cake with a skewer to see if it comes out clean. It may need up to 1 hr to cook.
7. Cool cake before topping with caramel. best served at room temperature.

Ingredients

Dark Cane Spirit Caramel Sauce

• 210mL pouring cream
• 100mL Lyre's Dark Cane Spirit
• 175g golden syrup
• 140g soft brown sugar
• 110g salted butter