Regardless of how you feel about fruit cake, it’s a traditional Christmas dessert that is here to stay so get into the Christmas spirit and bake this deliciously moist, Rooibos infused fruit cake.
Fruitcake is made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits, fruit juice or in this case Rooibos tea.
In this fruit cake recipe, we boil the dried fruits in Rooibos tea which will make the raisins and dried fruits soft and plumpy making the fruit cake deliciously moist.
Perfect for Christmas or any memorable occasion!
ROOIBOS INFUSED FRUIT CAKE
Author: Fazila Olla-Logday
Recipe type: Baking
Cuisine: South African
- 3 Rooibos Tea Bags
- 375 Ml Boiling Water
- 375g (3Cups) Fruit Cake Mix
- 100gr Glaced Cherries
- 125g Butter
- 225gr Sugar (11/4Cups)
- 1 Tsp Bicarbonate of Soda
- 250Gr (2 Cups) Self Raising Flour
- 2 Eggs Slightly Beaten
- 100Gr Chopped Walnuts or Pecan Nuts
- Place the tea bags in a large bowl and pour the boiling water over them.
- Leave for at least 10 mins to infuse.
- When ready, remove the teabags and add in the fruit mix.
- Boil together with the butter and sugar for approx 15 mins.
- Once boiled stir in bicarbonate of soda and set aside to allow to cool.
- Set the oven to 170°C
- Once the mixture has cooled add the flour, beaten eggs and nuts and mix well.
- Spoon the mixture into a 22 cm round greased lined tin and level the top.
- Bake for 1 hour, or until risen and firm to the touch.
- Cool in the tin for 10 mins, then turn out to cool on a wire rack.
- Wrap in greaseproof paper and keep for 2 days before slicing (if you can resist it!), as this improves the flavour.
Tip: Cover the cake with tin foil if necessary towards the end of the baking time if you feel it's getting too brown.