Amma's Toffee Christmas Cake Recipe

Servings: 8
Prep time: 15 minutes
Total time: 2 hours, plus 48 hours marinating

1 cup|170 grams chopped pitted prunes
1 cup|155 grams dark raisins
½ cup|75 grams dried figs, stemmed and rinsed
½ cup|85 grams golden raisins or sultanas
¼ cup|40 grams candied orange peel
½ cup|125 ml dark rum, plus 3 tablespoons, reserved
½ cup|125 ml port wine
8 tablespoons|114 grams unsalted butter, softened, plus more for greasing
1 cup|149 grams unbleached all-purpose flour, sifted, plus more for dusting
1 cup|164 grams packed dark-brown sugar
5 large eggs
1 ½ teaspoons baking powder
½ teaspoon allspice powder
½ teaspoon cinnamon powder
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
2 teaspoons unsulphured molasses

1. Place the dried fruits, port, and ½ cup|125 ml of rum into a food processor. Pulse the mixture until the dried fruit is broken down into smaller chunks. Remove mixture from food processor to a lidded container, and let the fruits marinate for at least 48 hours.
2. Heat the oven to 350°F. Grease a 9-inch round cake pan. Line the bottom with parchment paper and grease the paper and side of the pan. Dust the inside with flour, tapping out any excess.
3. Using an electric hand mixer, whip the butter and brown sugar for 2 minutes, then add the eggs, one at a time, and mix at low speed until very well incorporated, about another 2 minutes. In a medium bowl, whisk the flour, baking powder, allspice, cinnamon, clove, nutmeg, and salt together, combining well. Add the flour mixture ½ cup at a time to the butter and sugar mixture, and beat at medium for another 2 minutes. Add the molasses and whip for another 30 seconds. Add the rum-soaked fruit to the mixer a little at a time, and mix to combine all the ingredients, about another 2 minutes. Pour the batter into the prepared cake pan.
4. Fill a large roasting pan halfway with water and place on the center rack of the oven. Set the cake pan in the water and bake for 1 hour 30 minutes, or until the cake is set like a thick pudding.
5. Allow the cake to cool for 30 minutes, then remove from pan and drizzle with the remaining rum.

AUTHOR'S NOTE: This recipe is reprinted with permission of the publisher from My Two Souths: Blending the Flavors of India to a Southern Kitchen.

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