Ingredients

1 x 250g pack dried figs, trimmed

½ x 250g pack dried apricots

½ x 250g pack stoned dates

1 x 125g pack dried morello cherries

1 x 500g pack mixed dried fruit

Finely grated zest and juice of 1 large orange

100ml golden rum, plus extra for feeding the cake

275g unsalted butter, softened, plus extra for greasing

275g dark muscovado sugar

3 tbsp pomegranate molasses

4 large eggs, beaten

100g pistachio kernels

350g plain flour

1½ tsp ground cinnamon

¾ tsp ground or freshly grated nutmeg

½ tsp ground cardamom (seeds crushed from 12 pods)

¾ tsp ground cloves

75g ground almonds

Instructions

Step 1: Cut the figs, apricots, and dates into small pieces roughly the size of the cherries. Place them in a large bowl with the morello cherries, mixed dried fruit, orange zest and juice, golden rum, and mix well. Cover with clingfilm and leave to soak for 2-3 hours or overnight, stirring occasionally until the fruit is plump and the liquid absorbed.

Step 2: Preheat the oven to 140°C (fan 120°C/gas mark 1). Grease and double line an 18cm round, 9cm deep cake tin with baking paper, extending the paper above the rim.

Step 3: Beat the softened butter and muscovado sugar in a large bowl until light and fluffy. Add the pomegranate molasses, then gradually beat in the eggs, one at a time, ensuring each is fully incorporated.

Step 4: Stir the pistachios into the soaked fruit mixture. In a separate bowl, combine the plain flour, cinnamon, nutmeg, ground cardamom, cloves, and ground almonds. Add the fruit mixture and flour mixture alternately into the butter mixture, folding gently until fully combined.

Step 5: Spoon the batter into the prepared tin, leveling the top with the back of a spoon. Tap the tin once on the work surface to release air bubbles. Wrap a folded piece of brown parcel paper around the tin and tie securely with string.

Step 6: Bake for 4 hours 45 minutes to 5 hours, until dark golden brown and firm. If the cake browns too quickly, cover it with foil after 3 hours. Check doneness by inserting a thin skewer into the centre; it should come out clean with a few moist crumbs. If not cooked, bake for another 15 minutes and check again.

Step 7: Leave the cake to cool in the tin. Remove the baking paper, then wrap the cake in two layers of fresh baking paper and two layers of foil. Secure with an elastic band and store in an airtight container in a cool, dark place.

Step 8: To feed the cake, unwrap and pierce small holes in the top and bottom with a thin skewer. Spoon 1 tablespoon of rum over the top, flip the cake, and spoon 1 tablespoon over the bottom. Rewrap and repeat every 3-4 weeks until ready to ice. Avoid feeding during the final week to allow the surface to dry.

Tips & Variations

Use parchment or brown parcel paper for lining and wrapping to help the cake cook evenly and keep moist during storage.

Substitute rum with brandy for a different flavor profile.

Add chopped mixed nuts such as walnuts or almonds for extra texture.

If you prefer a less sweet cake, reduce the sugar slightly but keep the dried fruits for natural sweetness.

FAQs

Can I make this cake ahead of Christmas?

Yes, this cake improves with time as the flavors mature. Preparing it weeks in advance and feeding with rum regularly will yield the best results.

What can I use if I don’t have pomegranate molasses?

You can substitute with a mix of honey and a splash of lemon juice to add a similar tart sweetness if pomegranate molasses isn’t available.