T for Fruitcake Drink

It's Christmas time again, that means Fruit Cake, its English tradition and being born in Fiji we take on a lot of English traditions. Now that I live in Australia the tradition is also here.

I had a grand uncle in Fiji who would bake and bake and bake light fruit cake prior to Christmas. we always looked forward to getting one of his cakes. Of course its a family secret so I don't think I will ever get it as I am not direct descendent of his.

I have googled and asked for light fruit cake recipes and have received and found a few, so I am going to try them out this year. If they turn out I'll be sharing the recipes here.

Of course the first step is to steep the mixed fruit in liqueur.

One year I soaked the fruit and never got around to making the cake..then three years passed and I finally gave the fruit to my friend and asked her to make it as I couldn't bring myself to bake...was very strange.

So the drink today is liqueur.

I took a whiff of the fruit and I nearly passed out, it was so strong and so horrid (only because I don't drink liquor). I do however know the cake is awesome and I do eat my liquor hahahahaha.

Joining Bluebeard and Elizabeth for T for Tuesday.

Edited: 26 Nov. Robyn Josephs kindly shared a recipe with me so I'll share it here for you all

Easy, Last Minute Christmas Cake

This cake has no added sugar or fat (suitable for a range of diets) but is still really sweet and rich. It should be stored in the fridge and eaten within one week.
(I baked mine on 2 days before Christmas and left on the counter by a chilly window and it was fine.)

2 cups of golden raisins
1 1⁄4 cups water and remaining liquor from the cherries and raisins.
1 and a quarter cups of white whole wheat flour or whole wheat pastry flour. 

1 1⁄2 cup dried cherries that had soaked in bourbon/rum for a few days
1 1⁄2 pecans (Don’t soak the nuts.)
2 teaspoons of baking powder
1 teaspoon of allspice
4 tablespoons of apple cider.

Heat the raisins and water until the dates are soft. Remove from heat and mash with a fork or food processor. Add all the other ingredients and mix well. Spoon into a greased tube pan ad level top*. Bake at 340F for about an hour and a half until cooked.

Once cooled the nut topping can be glazed with a little syrup (melt some sugar into hot water) or you can ice traditionally.

*I used a spring form tube pan, well greased. Also, my mother made a similar cake and always neatly placed pecan halves in the bottom of the pan, then served the cake bottom side up. The nuts made a nice decoration.