Fruitcake to take on your trip

During the holidays, I was VERY fortunate to go on two adventures - one to the amazingly beautiful Carnarvon Gorge for camping and walking, and the other to Darwin, where my brother and sister-in-law Rene and Carae's boat Anima was anchored.



Not so much for the Darwin trip, but we did need a lot of energy for the Carnarvon experience as there were so many great walks. The biggest one we did was a 24km one so I decided to bring this nutritious (I mean what cake is NOT nutritious anyway but....) and cake that travels well.

The beauty of this cake is because of all the rum-soaked fruit, the flavour just keeps improving every day. I loved how moist it kept and we could enjoy it for 5 days or so without chilling it both in winter and summer conditions:)



Fruitcake to take on your trip
(enough for one 21cm round tin or a medium-sized loaf tin)

Ingredients

150 g butter, softened
70 g raw sugar
80 g brown sugar
4 eggs
210 g plain flour
1 1/2 teaspoons baking powder
160 g mixed dried fruit soaked in rum(I mixed some dried figs in the normal mixed dried fruit)

1. Beat the butter and sugars together. Add eggs one at a time. Mix well.
2. Shift the flour and B.P. Fold in to 1.
3. While the cake mixture is not completely mixed, add the fruit and the rum. Mix until just combined.
4. Pour the mixture into the prepared tin and bake it in the 180 degrees oven for about 45 mins.
5. Once the cake has cooled, you could brush on some more rum if you desire!