The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf
Fruitcake
We couldn’t resist including this traditional Southern recipe, rich with boozy fruits, molasses, dark sugar and spices. As with all fruitcakes, if you make this a few months in advance and season it with rum every few days, it’ll be so much better.
Makes one 25cm (10in) ring cake or two 900g (2lb) loaf cakes, to slice as desired
100g (3½oz) prunes, pitted and chopped
125g (4½oz) dates, pitted and chopped
100g (3½oz) currants
100g (3½oz) raisins
60g (2oz) each candied orange and lemon peel
60g (2oz) candied pineapple
75g (2½oz) glacé cherries, halved
300ml (10½fl oz) ruby port
160ml (5½fl oz) dark rum
270g (9½oz) plain flour
2 tsp bicarbonate of soda
1 tsp each ground allspice
and cinnamon
¾ tsp each ground nutmeg, mace and cloves
½ tsp salt
150g (5½oz) unsalted butter, softened
200g (7oz) dark muscovado sugar
3 large eggs
80g (3oz) pure cane molasses, such as Meridian
1½ tsp vanilla extract
115g (4oz) pecans or walnuts, coarsely chopped
One 25cm (10in) ring mould or two 900g (2lb) loaf tins
1. In a large Tupperware or glass container with a lid, combine the dried, candied and glacé fruits with 200ml (7fl oz) of the port and all the rum and cover. This should be kept at room temperature for at least 2 days – stirring twice a day. It can be left for up to 6 weeks.
2. Preheat the oven to 150°C (300°F), Gas mark 2 and grease the ring mould or loaf tins with butter.
3. In a large bowl, sift together the flour, bicarbonate of soda, spices and salt.
4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.
5. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition and beating well. Mix in the molasses and vanilla on a low speed, and then add the dry ingredients, a few tablespoons at a time. Stir in the fruit and nuts by hand, with any leftover soaking liquid. The fruit and nuts and liquid can be puréed if you prefer a more smooth-textured cake.
6. Scrape the batter into the prepared ring mould or loaf tins and bake for 1 hour 30 minutes–1 hour 50 minutes, until a skewer inserted into the cake comes out clean. Cool the cake in the tin, then skewer little holes on top and pour in the remaining port. You can also sprinkle with more dark rum if desired. Turn out the cake once the extra liquid has soaked in and cool completely.
7. Wrap the cake tightly with baking parchment and foil and store at room temperature for at least a week before eating. If fully sealed, the cake can be stored for a further two to three months, and ‘seasoned’ every few days with some more rum.
Molasses Pecan Crumb Cake
Molasses was historically imported into America from the Caribbean and continued to be the main form of sweetener until around World War I, as normal sugar was very expensive. Still commonly used in American baking, it makes things moist and rich and irresistible.
Makes one 23cm (9in) cake, to slice as desired
For the crumb topping
70g (2½oz) dark muscovado sugar
100g (3½oz) plain flour
55g (2oz) unsalted butter, cut into small cubes
50g (2oz) pecans, finely chopped
For the cake
200g (7oz) golden caster sugar
170g (6oz) unsalted butter, melted
175g (6oz) pure cane molasses, such as Meridian
2 tsp vanilla extract
2 large eggs
355g (12oz) plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp bicarbonate of soda
½ tsp salt
235ml (8fl oz) warm coffee (filter or instant)
75g (2½oz) pecans, chopped
One 23cm (9in) deep spring-form cake tin
1. Base line the spring-form cake tin with non-stick baking parchment. Preheat the oven to 175°C (350°F), Gas mark 4.
2. To make the crumb topping, mix the muscovado sugar and flour in a bowl. With cold, dry fingers, rub the cubes of butter into the sugar and flour to make crumbs. With a fork, mix in the pecans. Put into the fridge while you make the cake.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the sugar, butter, molasses and vanilla on a medium speed until very well mixed and smooth.
4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Sift together the flour, ginger, cinnamon, allspice, bicarbonate of soda and salt. Mix in the flour and spices and the coffee, alternating between the two, starting and finishing with the flour and spices. Add the pecans and mix in by hand.
5. Pour the batter (it will be thin) into the prepared spring-form tin. Sprinkle evenly with the crumb topping that has been chilling in the fridge.
6. Bake for about 50 minutes–1 hour until the top is firm and springy and a skewer inserted into the cake comes out clean. Best served warm after cooling for 30–45 minutes.
Kentucky Bourbon Cake
You don’t have to use actual Kentucky bourbon for this cake – any whiskey will do, but bourbon does make it that extra bit authentic. Close your eyes after a few slices and you could actually be in the Bluegrass State!
Makes one 25cm (10in) ring cake, to slice as desired
For the cake
375g (13oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
225g (8oz) unsalted butter, softened
300g (10½oz) caster sugar
100g (3½oz) soft light brown sugar
4 large eggs
60ml (2fl oz) Kentucky bourbon or whiskey
235ml (8fl oz) buttermilk
For the glaze
85g (3oz) unsalted butter
150g (5½oz) caster sugar
60ml (2fl oz) Kentucky bourbon or whiskey
One 25cm (10in) ring mould
1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the ring mould with butter and dust with flour and set aside.
2. In a bowl, sift together the flour, baking powder, bicarbonate