Hubby bakes by proxy: Part 3 — the Bailey’s fruit cake with extra fruit!

Round 3! Ding ding ding!

If you haven’t been following the series please do read part 1 and part 2. If you’d like the short version, it’s very simple: the man wants more raisins — again!

He liked all the other fruit in the second one but still wanted more. More raisins, and still, more fruit.

looking good!

In part three we have a twist: out goes the rum, and in comes the Bailey’s Cream!

While we were doing our weekly shopping I asked him to get some rum for soaking the raisins. He got Bailey’s Cream instead! I wasn’t sure I could use it at first but after a Google search for “cake with baileys” gave over 4 million results I was sold!

the wet mix: 3 eggs, 3/4 cup milk, 1 teaspoon of vanilla, beat with fork and set aside

I used a lot more fruit this time. For part 1, I put in about 2/3 cup of raisins (soaked in rum, but with half the cake recipe so 1+1/3 cups for a full recipe), for part 2 I used a total of 2½ cups of fruit, including the raisins. For this one it was a total of 4½ cups of fruit!! And two of those cups were raisins.

the dried fruit: 2/3 cup pineapples, 1/4 cup apples, 2/3 cup sultanas, 1/3 cup cherries, 1/3 cup cranberries, 1/3 cup pears, 1/4 cup apricots. I had to cut up the pears and apricots so I did that, measured all the amounts and set aside

This time I got some fruits with brighter colours,…

now for the dry mix: 1 tablespoon lemon grates, 3/4 cup butter (room temperature), 1+1/4 cups sugar, 2 +1/2 cup flour, 1 teaspoon salt, 2 teaspoons baking powder, mix with fork

Combine the dry mix with the wet mix to make the batter Mix till even. Then add the Baileys.

1/3 cup Bailey’s, add to the batter, mix in with spoon or fork

I looked at a few recipes with Bailey’s online to figure out how much to put in this cake. Some had 1/4 cup, others 1/2 a cup, some 1/3, don’t think I saw any with more than half. There might be some.

After adding in the Bailey’s I turned on the oven to pre-heat, 180°C. I also buttered and dusted the baking dish. Didn’t want any waiting time once I mixed in the fruit.

toss the fruit in some flour, as recommended by Gatuiri (comments in Part 2) to keep them from sinking, then add to the batter, but don’t fold in yet

I have a cousin, her name is Zawadi — I think it’s an awesome name. She’s a pastry chef, she reads my posts sometimes. She also recommended tossing the fruits in flour to keep them from sinking.

then the raisins: 1 cup large raisins, 1 cup regular raisins, toss in flour too, then add to batter with the other fruit and mix in
it was not easy to mix, was looking like all fruit and no batter, started to wonder if this cake could rise at all.
batter is ready
pour into the baking pan. I had to help it spread out a bit with a fork

Placed it in the over right away. Baked at 180°C for 30 min, then lowered to 160°C for another 30 min.

40 minutes in KP (no LC) struck! power went out! Thankfully by then it had risen enough, so after the one hour baking time I left it in there for another hour hoping the heat that was still in the oven would finish baking it slowly.

it actually rose and baked properly despite being mostly fruit and power going off half way through!
and was tasty!


Husband Rating: ★★★★★★★★★☆


What? But the last one was a 10 and this one had more raisins!

Yeah, I think it was a little too much plus they weren’t soaked in rum

You swapped the rum for the Bailey’s

Well, the raisins taste better when they’ve been soaked. So for the next one, we’ll soak the raisins in rum and put Bailey’s!!

This is too funny. I guess part 4 is coming soon!

You know, the fruits didn’t sink this time, I wonder if it was because they were too many in addition to being coated in the flour. I have baked another one since that didn’t have as much fruit, the fruits sank a bit even with the coating. Maybe I’m doing it wrong?


About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!

5 thoughts on “Hubby bakes by proxy: Part 3 — the Bailey’s fruit cake with extra fruit!

  1. I love your posts Mrs. Wangwe! What a way to re-live those wonderful meals you continually, lovingly, unleash from our little kitchen. Bless God for a wife that can throw down!!!


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