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Old-Fashioned Kismis Fruit Cake
rivindurahal

Old-Fashioned Kismis Fruit Cake

This rich, moist fruit cake is loaded with plump kismis (raisins), sultanas, candied peel, and glacé cherries, all soaked in orange juice and warm spices. It bakes low and slow to a deep amber crumb that slices cleanly and gets better after a day or two. It's a classic for Christmas, weddings, and afternoon tea.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Soaking 8 hours
Total Time 10 hours 45 minutes
Servings: 16 Slices
Course: Cake, Dessert, Fruit
Cuisine: Asian, South Asian
Calories: 340
Ingredients Equipment Method Video Notes

Ingredients
  

  • Soaked Fruit
  • 1 1/2 cups kismis raisins (225 g)
  • 1/2 cup sultanas 75 g
  • 1/2 cup mixed candied peel 80 g, finely chopped
  • 1/2 cup glacé cherries 100 g, halved
  • 3/4 cup fresh orange juice 180 ml
  • 1/4 cup dark rum 60 ml, optional, or use extra orange juice
  • 1 tablespoon orange zest 6 g, finely grated
  • Cake Batter
  • 1 cup unsalted butter 225 g, softened
  • 1 cup dark brown sugar 200 g, packed
  • 4 large eggs at room temperature
  • 2 tablespoons molasses or dark treacle 40 g
  • 1 teaspoon vanilla extract 5 ml
  • 2 cups all-purpose flour 250 g
  • 1 teaspoon baking powder 4 g
  • 1 1/2 teaspoons mixed spice 4 g, or pumpkin pie spice
  • 1 teaspoon ground cinnamon 3 g
  • 1/2 teaspoon freshly grated nutmeg 1 g
  • 1/2 teaspoon fine sea salt 3 g
  • 1/2 cup chopped almonds or cashews 60 g, lightly toasted

Equipment

  • 8-inch (20 cm) round deep cake pan
  • Parchment paper
  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Wire cooling rack
  • Skewer or toothpick

Method
 

  1. Soak the Fruit
    Old-Fashioned Kismis Fruit Cake
  2. Combine the kismis, sultanas, candied peel, glacé cherries, orange juice, rum (if using), and orange zest in a large bowl. Stir well, cover, and let soak for at least 8 hours or overnight at room temperature, stirring once or twice. The fruit should look plump and most of the liquid should be absorbed.
  3. Make the Batter
    Old-Fashioned Kismis Fruit Cake
  4. Preheat the oven to 300°F (150°C). Grease an 8-inch (20 cm) round deep cake pan and line the bottom and sides with a double layer of parchment paper, letting it stand 1 inch (2.5 cm) above the rim.
  5. Beat the softened butter and brown sugar with an electric mixer for 3 to 4 minutes, until pale, light, and fluffy. Beat in the molasses and vanilla.
    Old-Fashioned Kismis Fruit Cake
  6. Add the eggs one at a time, beating well after each. If the mixture looks curdled, stir in a tablespoon of the flour and keep beating.
  7. Whisk the flour, baking powder, mixed spice, cinnamon, nutmeg, and salt together. Fold half into the butter mixture, then add the soaked fruit with any remaining liquid and the toasted nuts. Fold in the rest of the flour until just combined. The batter will be thick.
    Old-Fashioned Kismis Fruit Cake
  8. Bake and Finish
  9. Spoon the batter into the prepared pan, pressing it into the corners. Smooth the top and make a shallow dip in the center to help the cake bake level. Tap the pan gently on the counter to release air pockets.
    Old-Fashioned Kismis Fruit Cake
  10. Bake on the middle rack for 2 hours to 2 hours 15 minutes, until the top is deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil after the first hour.
  11. Cool the cake completely in the pan on a wire rack, at least 2 hours. Remove it from the pan, peel off the parchment, and wrap tightly in fresh parchment and foil. For the best flavor, let it rest for 24 hours before slicing.
    Old-Fashioned Kismis Fruit Cake

Video

Notes

Soaking: Do not skip the soak. It keeps the fruit plump and stops it drawing moisture from the batter, which would leave the cake dry.
Alcohol-free: Replace the rum with extra orange juice or strong cooled black tea.
Feeding (optional): For a boozier cake, brush the cooled cake with 1 to 2 tablespoons of rum once a week for up to 3 weeks, keeping it wrapped between feedings.
Nut-free: Leave out the nuts, or replace them with an extra 1/2 cup (75 g) of kismis.
Storage: Keep the cake wrapped in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Thaw overnight in the fridge before slicing.
Tip: For neat slices, use a serrated knife and cut with a gentle sawing motion.
Nutrition (per slice)
Calories 340 kcal
Carbohydrates 52 g
Protein 4 g
Fat 14 g
Cholesterol 65 mg
Sodium 120 mg
Potassium 260 mg
Fiber 2 g
Sugar 36 g