Lyre's Christmas Fruit Cake

Ingredients

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

• ¾ cup Lyre's Dark Rum Alternative
• ½ cup Lyre's White Rum Alternative
• ¼ cup brown sugar (packed)
• ¼ cup water
• Zest and juice of 1 large orange
• ½ cup sultanas (golden raisins)
• ⅔ cup currants
• 1 cup dried cranberries
• ½ cup sliced prunes
• ½ cup chopped dates
• 1 cup sliced dried figs (stems removed)
• Pinch of sea salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Method

1. In a saucepan, combine Lyre’s spirits, brown sugar, water, and orange zest + juice. Heat over medium until sugar dissolves.
2. Add remaining ingredients and stir to coat.
3. Gently press fruit into liquid and simmer on low for 5 minutes.
4. Transfer to a container, cover, and refrigerate for 5–7 days.
5. Stir every 1–2 days to ensure even soaking.

Ingredients

Cake

• 1 cup all-purpose flour (plus extra for dusting)
• ½ tsp ground nutmeg
• ¼ cup ground almonds (almond meal)
• ½ cup brown sugar (packed)
• 2 tbsp molasses
• 2 tbsp honey
• 2 tbsp marmalade
• ½ cup (1 stick) salted butter, softened
• 3 large eggs

1. Weigh all ingredients in a saucepan and bring to the boil.
2. Boil gently for 10 -15 min continuously stirring until mixture thickens. Allow to cool before pouring over the cake.