Imperial Fruit Cake (Steamed and Oven-Finished)

Ingredients

• 1 pound Raisins, seeded and cut in pieces (Original recipe calls for 3 lbs; scaled for a modern cake size.)
• 12 ounces Sultana raisins (Original recipe calls for 2 lbs; scaled for a modern cake size.)
• 8 ounces Citron, thinly sliced and cut in strips (Original recipe calls for 1½ lbs; scaled for a modern cake size.)
• 6 ounces Currants (Original recipe calls for 1 lb; scaled for a modern cake size.)
• 2 tablespoons Preserved lemon rind, finely chopped (Equivalent to about 1/8 of a whole preserved lemon rind, scaled from original ½ rind.)
• 2 tablespoons Preserved orange rind, finely chopped (Equivalent to about 1/8 of a whole preserved orange rind, scaled from original ½ rind.)
• 0.5 cup Brandy (Original recipe calls for 1 cup; scaled for a modern cake size.)
• 2 ounces Dark chocolate, melted (Approximately 2 squares of baking chocolate. Original recipe calls for 4 squares.)
• 1 teaspoon Hot water (For dissolving baking soda. Original recipe calls for 1 tablespoon.)
• 0.5 pound Unsalted butter, softened (Equivalent to 2 sticks (225g).)
• 0.5 pound Granulated sugar (Equivalent to approximately 1 cup (225g).)
• 4 yolks Large egg yolks (From 4 large eggs, separated.)
• 4 whites Large egg whites (From 4 large eggs, separated.)
• 0.5 lemon Lemon, grated rind (From half a lemon.)
• 1 teaspoon Fresh lemon juice (Original recipe calls for 2 teaspoons; scaled for a modern cake size.)
• 2.5 cups All-purpose flour (Original recipe does not specify quantity, estimated for a cake of this size. 1/3 cup will be reserved for dredging fruit.)
• 1 teaspoon Ground cinnamon (Spices were unspecified in the original recipe; common fruit cake spices added.)
• 0.5 teaspoon Ground nutmeg (Spices were unspecified in the original recipe; common fruit cake spices added.)
• 0.25 teaspoon Ground cloves (Spices were unspecified in the original recipe; common fruit cake spices added.)
• 0.25 teaspoon Ground allspice (Spices were unspecified in the original recipe; common fruit cake spices added.)
• 1 teaspoon Baking soda (Original recipe does not specify quantity; estimated for a cake of this size.)

Instructions

1. 1If using whole raisins, seed them and cut any larger pieces into smaller, uniform sizes. Thinly slice and cut the citron into small strips. Combine the prepared raisins, sultana raisins, citron, and currants in a large bowl.
2. 2Finely chop the preserved lemon rind and preserved orange rind. In a separate small, heatproof bowl, melt the dark chocolate. This can be done in a microwave in 30-second intervals, stirring, or over a double boiler.
3. 3Measure out 1/3 cup of the all-purpose flour and reserve it. Add this reserved flour to the bowl of mixed dried fruits and toss thoroughly until all the fruit is lightly coated. This helps prevent the fruit from sinking to the bottom of the cake.
4. 4In a medium bowl, sift together the remaining 2 1/6 cups of all-purpose flour with the ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Set aside.
5. 5In a large mixing bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy (about 2-3 minutes). Gradually add the granulated sugar, beating thoroughly for another 4-5 minutes until the mixture is pale and well combined.
6. 6Carefully separate the egg yolks from the egg whites. In a small bowl, beat the egg yolks with an electric mixer until they are thick and lemon-colored (about 3-4 minutes). In a separate clean bowl, beat the egg whites until they are stiff and dry, forming firm peaks (about 4-5 minutes). Set both aside.
7. 7Add the beaten egg yolks to the creamed butter and sugar mixture. Beat until thoroughly combined (about 2 minutes). Stir in the grated lemon rind and fresh lemon juice.
8. 8Gradually add the sifted flour and spice mixture to the wet ingredients, mixing on low speed or by hand until just combined and no dry streaks remain (about 3-4 minutes). Fold in the dredged fruit mixture, finely chopped preserved rinds, brandy, and melted chocolate until evenly distributed (about 3-4 minutes).
9. 9Gently fold the beaten egg whites into the batter until no streaks of white remain. Be careful not to deflate the whites, as they contribute to the cake's texture.
10. 10Just before transferring the batter to the pan, dissolve the baking soda in the hot water. Stir this mixture into the cake batter until just combined. Prepare a 9-inch round cake pan or a large pudding basin (approx. 8-10 cup capacity) by greasing it thoroughly and lining the bottom and sides with buttered parchment paper. Ensure the paper extends above the rim of the pan.
11. 11Pour the batter into the prepared pan. Cover the top of the pan tightly with another layer of buttered parchment paper, then secure it with aluminum foil, crimping the edges well to create a tight seal. Place the covered cake pan into a large pot or steamer basket. Add enough simmering water to the pot so that it comes halfway up the sides of the cake pan. Bring the water to a gentle simmer, cover the pot, and steam for four hours. Check the water level periodically and replenish with hot water as needed to maintain a constant simmer.
12. 12After four hours of steaming, carefully remove the cake pan from the steamer. Remove the foil and buttered paper cover from the cake. Place the cake (still in its pan) into a very warm oven (approximately 150-200°F / 65-95°C) and leave it overnight (for at least 8 hours) to finish drying out and maturing. This slow, low-heat process develops the cake's rich flavor and dense texture.
13. 13Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once fully cooled, carefully unmold the cake. For best results, wrap the cake tightly in parchment paper, then in foil, and store in an airtight container in a cool, dark place for several days or weeks to allow the flavors to deepen further. This cake improves with age.