Native Fruit Cake

Photo by Rachelle Bakarich

Native Fruit Cake

Makes: One 23 cm cake
Serves: Approximately 16

Native ingredients: Macadamia, Cinnamon Myrtle, Aniseed Myrtle, Strawberry Gum, Native Ginger, Magenta Lilli Pillly

Inside the pack

• 1 Karkalla Native Fruit Cake Mix

You will need

• 225 g brown sugar

• 225 g unsalted butter, melted and cooled slightly

• 5 large eggs

• 30 mL dark spiced rum

For an alcohol-free version, replace the rum with 60 mL orange or apple juice.

Method

1. Preheat a fan-forced oven to 120°C or a conventional oven to 130°C.

2. Grease and double-line a deep 23 cm round cake tin with baking paper. Allow the paper to extend approximately 5 cm above the top of the tin.

3. Add the entire packet of Karkalla Native Fruit Cake Mix to a large mixing bowl and toss until the fruit is evenly coated.

4. In a separate large bowl, whisk together the melted butter and brown sugar.

5. Add the eggs one at a time, whisking after each addition.

6. Add the dark spiced rum and whisk until combined.

7. Add the dry mixture to the wet mixture. Fold together thoroughly, making sure no pockets of dry mixture remain.

8. Spoon the mixture into the prepared cake tin. Press it gently into the edges and smooth the surface.

9. Bake for approximately 2–2½ hours. Cover the top loosely with foil if it begins to brown too quickly.

10. The cake is ready when a skewer inserted into the centre comes out without wet batter. A few moist crumbs are fine.

11. Cool in the tin for 30 minutes, then remove and allow to cool completely. For a richer cake, brush it with 1–2 tablespoons of rum before serving..