Description
A classic fruitcake recipe, perfect for the holidays. Rich, moist, and packed with dried fruits and warming spices.
Ingredients
Units
Scale
- 14 oz (375 g) Sultanas
- 10 oz (250 g) raisins
- 10 oz (250 g) currants
- 0.5 cups (118 ml) mixed peel
- 0.75 cups (177 ml) cherries
- 0.5 cups (118 ml) dried apricots
- 1 cups (237 ml) brown sugar
- 0.5 cups (118 ml) self-raising flour
- 0.5 tsp baking soda
- 1 lbs (250 g) butter
- 0.5 cups (118 ml) Brandy
- 1.2 cups (284 ml) water
- 5 eggs, lightly beaten
- 1 Tsp black treacle
- 2 tsp orange rind
- 1 tsp lemon rind
- 1.75 cups (416 ml) plain flour
Instructions
- Preheat your oven to 130°C (265°F).
- Grease and line two loaf pans with baking parchment.
- Combine fruit, butter, sugar, brandy, and water in a saucepan. Stir on low heat, without boiling, until the sugar dissolves. Then boil and simmer with the lid on for 10 minutes. Let the pan cool before transferring to a mixing bowl.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour, treacle, baking powder, mixed spice, cinnamon, nutmeg, and salt. Mix until well combined.
- Add the mixed dried fruit and brandy/rum to the mixture. Stir until well combined.
- Pour the mixture into the prepared pans and smooth the top with a spatula. Add almonds and cherries to the top.
- Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the tin for 10 minutes before turning it onto a wire rack to cool completely.
Notes
- For a richer flavor, soak the dried fruits in brandy overnight before using.
- To prevent the fruitcake from drying out, store it in an airtight container at room temperature for up to 2 months, or wrap it tightly in plastic wrap and aluminum foil and freeze for longer storage.
- If you don’t have self-raising flour, substitute with all-purpose flour and add 1 ½ teaspoons of baking powder.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 5
- Protein: 5
- Cholesterol: 80