A Lovely Fruit Cake Recipe

Many times visitors have requested a fruit cake recipe here at Wedding Cakes For You.  The truth is I had not made one before. I felt that I should test the results first before posting one. The test went very well and I decided this is a winner. 

This fruit cake recipe is from The Step-By-Step Guide to Making Traditional and Fantasy Cakes by Elaine McGregor

Rich Fruit Cake Recipe

Fruit  and Sherry for a Fruit Cake

Enjoy The Video

All of the steps are in the video from soaking the fruit to soaking the baked and cooled cake. The cake will age for up to 3 months well wrapped and periodically doused in spirits. The cake tastes wonderful even without aging.

Link to the video on YouTube

Full Recipe

1 10 inch round or square

Preheat oven to 425 degrees

Note: you will be reducing the heat right before placing the cake in the oven.

FRUIT and Nut Ingredients

Slice Of Rich FruitcakeFruit Cake Aged 3 Months Moist & Delicious


Put all of the fruit and nuts in a bowl to soak overnight
1 1/3 cup each of golden raisins, dark raisins, currants
2/3 cup or 4 oz halved candied cherries
1/3 cup or 2 oz un-blanched coarse almonds
1/3 cup or 2 oz mixed candied peel (optional)
1/2 cup Sherry, Brandy, a mix of the two or Orange juice to soak the fruit overnight

Blend all of the dry ingredients together in a bowl and set aside

2 cups all purpose flour
1/2 cup self rising flour
1 tsp mixed spices
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup or 2 oz ground almonds

Sugar and Butter Mixture

Cream the butter and sugar together
1 cup or 8 oz butter (room temperature)
1 1/3 cup or 8 oz firmly packed brown sugar

Lightly beat in 4 eggs

Final Mixing

Alternately mix in the fruit and the dry ingredients small amounts at a time until fully incorporated into the creamed mixture.

Fill your pan leaving a space of about 3/4 inches from the top. Reduce the heat to 275 and bake for 3 hours (for a 10 inch round)

Pan Prep: I use either a spray oil or Crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.

A Fruit Cake Recipe From Roshan

By Roshan Bartlett

This fruit cake recipe is from from a book called the "Complete Book Of Cake Decorating" with some of my own tweaks. I can never follow a recipe in its original form!

Round Tin 18 cm

All purpose flour 175 g
Mixed Spices (Pumpkin Spices) 1/2 tsp
Cinnamon, Ground     1/4 tsp
Nutmeg, Ground     1/4 tsp
Salt     1/2 tsp
Glace Cherries     75g
Currants     200g    
Sultanas     175g
Raisins     175g
Cut Mixed Peel     50g
Butter     150g
Sugar**     150g
Eggs, medium     3
Almond Extract     1/2 tsp
Black Treacle     1 1/4 tsp
Orange, Grated Rind     Half
Lemon, Grated Rind     Half    

Cooking time 2-2 1/2 hours

Oven Temperature: 150oC / Gas 2, reducing to 140oC / Gas 1 halfway through cooking for the larger
cakes ( 10 inches and above)
Note : **     For sugar: castor, soft brown granulated or light brown may be used.             

Method for fruit cake recipe

1  set the oven at the selected temperature on the chart. Grease and line the appropriate cake pan with  double thickness of either brown paper or parchment.

2  Sift the flour,spices and salt together and set aside.
3  Chop up the glace cherries and mix with the dried fruits. Throw in about 2 tablespoons of brandy (or other liquor of  preferred taste)  to plump up the fruit. (fruit can be left to soak for three days if you want or just a couple of hours)

4  Cream the sugar and butter until light and fluffy. Add the eggs into the mixture one at a time. If the mixture begins to curdle add a tablespoonful of flour and beat until smooth again. Repeat this until all the flour is used up.

5  Fold in any remaining flour along with the soaked fruit less the soaking liquor.

6  Transfer mixture into the prepared pan, level off and make a deep dip in the middle to ensure even cooking. For the larger cakes wrap pans with double thickness brown paper and secure with string.

Bake for the suggested time but check the cake 15-30 minutes before the end of  cooking time. Bake until a skewer inserted in the middle of the cake comes out clean. If the cake starts to brown too quickly cover with a round of brown paper or parchment.  Pour the remaining  liquor over the cake when cool. Fruit cakes can be fed with liquor at regular intervals to help maturity. Best fruit cakes are left to mature tightly wrapped up in parchment then in foil and placed in an airtight cake tin for at least three months. Please don't wrap fruit cakes directly in foil as the fruit and aluminum react.  

To learn more about fruit cakes all around the world check out Wikipedia

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