Monday, March 14, 2011

Rich Fruitcake

This traditional fruit cake is a base for most wedding cakes and special occasions. I just wanted to try out the recipe before making it for Christmas.  The cake kept for weeks and was really moist and delicious. I used a 6in round pan for this recipe. If you would need a recipe for 7,8,9,10 inches, please email me so that I can send the recipe.

Source:  Best Ever Cake decorating


1 1/4 cup currants
2/3 cup sultana
1/3 cup raisin
1/4 cup cherries, halved
1/3 cup chopped almond
1/4 mixed citrus peel
1/2 tsp grated lemon rind
1 1/2 tbsp brandy ( Can use orange juice)
1 1/3 cup flour
1 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup ground almond
1/2 cup margarine/butter, softened
2/3 cup soft brown sugar
1 tbsp black molasses/treacle
3 eggs, beaten slightly

  • Preheat oven to 275 degrees. Line and grease a 6in round or 5in square pan. Line the base and sides of the pan with double thickness wax paper.
  • Place all ingredients in a large mixing bowl.
  • Stir to combine, then beat thoroughly with a wooden spoon for 3-6 minutes, until well mixed.
  • Spoon the mixture into the prepared pan and smooth the surface with the back of a wet metal spoon. Make a slight impression in the center to help prevent the cake from doming.
  • Bake in the center of the oven for about 2 - 2 1/2 hours. Test the cake about 30 minutes before the end of the baking time. If the cake browns too quickly , cover the top loosely with a foil. To test if baked, test with a wooden skewer inserted in the center of the cake.  If the cake feels firm and the skewer comes out clean, it is done.
  • Leave the cake to cool in the pan. When completely cool, turn out of the pan. The lining pan can be left on to help keep the cake moist.

Note:  During storage, the cake can be unwrapped and the bottom brushed with brandy ( about half the amount used in the recipe). Re-wrap before storing again. The cake keeps well so there is no need to freeze.

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