Make a Traditional Fruit Cake

Edited by Deepthi Gottumukkala, Lynn, Graciela Franchesca Rosario, Zornitsa Bukovska and 4 others

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Christmas is fast approaching and sweetmeats are a must for this grand festival. Christmas cake, a traditional fruitcake, is served in many countries during the eve of Christmas. This holiday season, you can make one on your own by following this simple recipe, and savor it with your family.

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Ingredients

  1. 1
    300 g (2 cups) plain flour
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  2. 2
    75 g (1/2 cup) self-raising flour
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  3. 3
    4 eggs
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  4. 4
    115 g (1/3 cup) breakfast marmalade
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  5. 5
    Melted butter, to grease
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  6. 6
    250 g plain butter
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  7. 7
    155 g (3/4 cup) brown sugar
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  8. 8
    500 g sultanas
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  9. 9
    375 g raisins, chopped
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  10. 10
    300 g mixed glace cherries, chopped
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  11. 11
    300 g currants
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  12. 12
    250 ml (1 cup) brandy
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  13. 13
    80 ml (1/3 cup) brandy, extra
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  14. 14
    1 tsp mixed spice
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  15. 15
    Blanched almonds
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Preparation

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  1. 1
    Combine sultanas, currants, chopped raisins, chopped cherries and brandy in a bowl
    .
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  2. 2
    Cover the bowl with a plastic wrap and put it aside
    .
    Stir occasionally, for six hours to macerate.
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  3. 3
    Preheat oven to 150 degrees Celsius (around 300 degrees Fahrenheit)
    .
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  4. 4
    Brush a round cake pan with melted butter and grease it lightly
    .
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  5. 5
    Take two layers of non-stick baking paper, and line the base and sides
    .
    It should reach 5-6 cm above the edge of the pan.
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  6. 6
    Beat the butter and sugar in a bowl, using an electric beater
    .
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  7. 7
    Add the eggs, beating until the mixture is well-combined and smooth.
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  8. 8
    Add marmalade and beat until it has been mixed properly
    .
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  9. 9
    Combine flour and mixed spice and add it to the previous mixture.
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  10. 10
    Stir in sultana.
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  11. 11
    Smooth the surface of the pan with a spoon
    .
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  12. 12
    Tap the pan to settle the mixture
    .
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  13. 13
    Arrange the almonds on the top of the mixture.
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  14. 14
    Wrap outside of the pan with two to three layers of newspaper, making them rise slightly higher than the baking paper
    .
    Use kitchen string to secure the wrap.
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  15. 15
    Bake the cake batter for 3 1/2 hours
    .
    Insert a toothpick or skewer into the center and check if it comes out clean.
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  16. 16
    Pour the extra brandy on top of the cake
    .
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  17. 17
    Wrap the pan in a clean tea cloth and let it cool down completely
    .
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  18. 18
    Your delicious and traditional fruit cake is ready to serve.
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Christmas Fruit Cake

Makes one 6 inch round Christmas fruit cake

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  • 1/8 cup chopped dried mango
  • ¼ cup dried cranberries
  • ¼ cup dark rum
  • 1/8 cup chopped dried cherries
  • ¼ cup dried currants
  • 2 tbsp. chopped candied citron
  • ¼ cup packed brown sugar
  • ½ cup all-purpose flour
  • ¼ cup chopped pecans
  • ¼ tsp. salt
  • 1 egg
  • 1/8 tsp. baking soda
  • ¼ tsp. ground cinnamon
  • ¼ cup divided dark rum
  • 2 tbsp. milk
  • ¼ cup unsulfured molasses

Procedure

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 11 days

  1. 1
    Soak the cranberries, mango, cherries, citron, and currants in ¼ cup rum
    .
    Soak it for a minimum of 24 hours. You may alter the fruits required in the recipe. If it is not your choice of taste. You may add some of your chosen fruits. Seeds can substitute for nuts, dried fruits soaked in juice can substitute candied fruits.
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  2. 2
    Turn on the oven at 165 degrees Celsius (325 degrees Fahrenheit)
    .
    Spread butter on a 6 x 3-inch circular pan and put with parchment paper.
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  3. 3
    In a mixing bowl, mix the brown sugar and butter until creamy
    .
    Combine the egg and beat. Add the baking soda, flour, cinnamon, salt, milk and molasses. Add the soaked chopped nuts and fruits. Pour the mixture in the pan.
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  4. 4
    Bake the mixture in the oven for 40 - 45 minutes
    .
    After that, you let it cool for 10 minutes and sprinkle 2 tbsp. of rum.
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  5. 5
    Prepare one piece of cheesecloth and one piece parchment paper, a size that can wrap the fruit cake
    .
    Spread 1 tbsp. of rum into the cheesecloth. Put the cheesecloth above the parchment paper then place the cake. Sprinkle the sides and top of the cake with rum. Wrap the fruits cake with the cheesecloth and next the parchment paper. Store in an airtight container and let it age for a minimum of 10 weeks. If you want to age it for longer after every 10 weeks sprinkle it with rum.
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Traditional Fruit Cake

Preparation Time: 30 minutes

Cooking Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

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  • 10 fl oz/ 300 ml strong, cold black tea
  • 150g/5 ½ oz dark Muscovado sugar
  • 450g/1 pounds dried fruit - currants, sultanas, chopped dates, and raisins
  • 225g/8oz plain flour/all purpose flour
  • 1 tablespoon cane molasses/dark treacle
  • 150g/5 ½ oz slightly softened butter
  • 4 medium size eggs
  • ½ teaspoon freshly ground nutmeg
  • 100 ml/3 fl oz sherry or brandy
  • 110g/4oz ground almonds
  • 1 teaspoon baking powder
  • 225g/8oz chopped candied peel
  • 225g/8oz halved glace cherries
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Preparation:

  1. 1
    Mix the dried fruits and tea in a mixing bowl, stir and soak overnight
    .
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  2. 2
    Turn on the oven at Gas 3/ 170 C/ 325 F.
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  3. 3
    Put a baking parchment on a 8 1/2" /22 cm circular cake pan.
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  4. 4
    Whisk the sugar and butter by manually using a fork or through an electric hand whisk
    .
    Beat the mixture until it becomes creamy, fluffy, smooth and light. Whisk the creamed butter into 1 egg, mix a quarter of flour. Put egg and flour at a time until all its quantity has been consumed.
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  5. 5
    Add the brandy, nutmeg, sherry, treacle, and lemon juice to the fruit cake and mix well and evenly using a spatula or spoon
    .
    Then add the baking powder.
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  6. 6
    Add to the mixture the dried fruits, glace cherries, mixed peel, and ground almonds
    .
    Mix well and do not flatten the fruit cake.
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  7. 7
    Pour the mixture into a cake pan, level it and bake in the oven for 2 to 2 ½ hours or until it turns dark brown
    .
    To avoid turning the fruit cake overly brown, put foil on the sides and bottom of the pan. This will allow the cake to be easily removed.
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Shelf life

A fruit cake can be stored for longer time. By putting alcohol in it will lengthen its shelf life. To lengthen the storage life of fruit cake, you bury the linen and fruit cake wrapped in foil into sugar.

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Chocolate Fruit Cake

Makes 12 servings

Preparation Time: 30 minutes to 1 hour

Cooking time: 1 - 2 hours

Ingredients:

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  • 9oz/250g raisins
  • 12oz/350g chopped dried soft prunes
  • 6oz/175g softened, unsalted butter
  • 4oz/125g currants
  • 4fl Oz/175ml honey
  • 6 Oz/175g dark muscovado sugar
  • 4fl Oz/125 ml coffee liqueur
  • 1 teaspoon mixed spice
  • 2 oranges, zest and juice only
  • 2 tablespoon of good quality cocoa
  • 5 1/14 Oz plain flour
  • 3 beaten eggs
  • 2 ½ Oz/75g ground almonds
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon baking powder
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Decoration:

  • Disco gold hologram glitter
  • Approximately 10 gold stars
  • 1oz/25g dark chocolate topped with coffee beans
  • 2mm gold mini balls

Preparation:

  1. 1
    Turn on the oven at Gas mark 2/ 300 F/150C.
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  2. 2
    Combine the butter, fruit, honey, sugar, orange zest and juice, cocoa, mixed spice and coffee liquor into the saucepan
    .
    Let it boil. Stir until the butter melts. Simmer for 10 minutes. Then remove from heat and let cool for thirty minutes.
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  3. 3
    Add to the mixture the ground almonds, eggs, flour, bicarbonate soda, and baking powder
    .
    Mix using a spatula or wooden spoon. Mix evenly.
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  4. 4
    Prepare a 3 1/2in /9cm deep, 8in/20cm, circular cake pan and line with a parchment paper
    .
    When you use bake-o-glide, layer the parchment paper twice as high as the pan. It is better to use 2 short, rather than one long parchment paper. A double layer of parchment paper prevents the fruit cake from leaking through the cake pan.
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  5. 5
    Transfer the fruit cake mixture into the pan
    .
    Bake the fruitcake in the oven for 1 ¾ to 2 hours or until the fruit cake is firm, has sticky look, and shiny. To test whether the food is already fully cooked is to insert a toothpick or cake tester at the top of the cake, then some fruit cake will stick and the fruit cake appears slightly uncooked if that's the result the fruit cake is already completely cooked. Let the fruitcake cool while in the pan for ten minutes, and transfer in the cooling rack to let it fully cooled.
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  6. 6
    Transfer the fruit cake into a rack and let it cool
    .
    Once cool, transfer the fruit cake from the cake pan.
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  7. 7
    Decorate the fruit cake by topping it with chocolate covered with coffee beans
    .
    Then put the gold stars and sprinkle with mini-balls. And add the disco gold hologram glitter.
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Frosted Fruit Cake

Preparation Time: less than 30 minutes

Cooking Time: no need to cook Makes 6 to 8 servings

Ingredients:

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  • 2 egg whites
  • 1 bunch of mint
  • 2oz/ 55g caster sugar
  • 1 plain iced fruit cake
  • Fruits like grapes, figs, cape gooseberries

Preparation:

  1. 1
    Slice the figs into quarters and coat with egg white.
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  2. 2
    Coat the other fruits as well with egg white and sprinkle with sugar.
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  3. 3
    Decorate the fruit cake with sugared fruits on top
    .
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Chocolate Fruit Cake

Makes 12 servings Preparation Time: 30 minutes to 1 hour Cooking time: 1 - 2 hours

Ingredients:

Choco 1.png
  • 9oz/250g raisins
  • 12oz/350g chopped dried soft prunes
  • 6oz/175g softened, unsalted butter
  • 4oz/125g currants
  • 4fl oz/175ml honey
  • 6 oz/175g dark muscovado sugar
  • 4fl oz/125 ml coffee liqueur
  • 1 teaspoon mixed spice
  • 2 oranges, zest and juice only
  • 2 tablespoon of good quality cocoa
  • 5 1/14 oz plain flour
  • 3 beaten eggs
  • 2 ½ oz/75g ground almonds
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon baking powder
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Decoration:

  • Disco gold hologram glitter
  • Approximately 10 gold stars
  • 1oz/25g dark chocolate topped with coffee beans
  • 2mm gold mini balls

Preparation:

  1. 1
    Turn on the oven at Gas mark 2/ 300 F/150C.
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  2. 2
    Combine the butter, fruit, honey, sugar, orange zest and juice, cocoa, mixed spice and coffee liquor into the saucepan
    .
    Let it boil. Stir until the butter melts. Simmer for 10 minutes. Then remove from heat and let cool for thirty minutes. You may alter the fruits required in the recipe. If it is not your choice of taste. You may add some of your preferred fruits. Seeds can substitute for nuts, dried fruits soaked in juice can substitute candied fruits.
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  3. 3
    Add to the mixture the ground almonds, eggs, and the rest of the ingredients
    .
    Mix using a spatula or wooden spoon. Mix evenly.
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  4. 4
    Prepare a 3 1/2in /9cm deep, 8in/20cm, circular cake pan and line with a parchment paper
    .
    When you use bake-o-glide, layer the parchment paper twice as high as the pan. It is better to use two short parchment paper rather than one long. A double layer of parchment paper prevents the fruit cake from leaking through the cake pan.
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  5. 5
    Transfer the fruit cake mixture into the pan
    .
    Bake the fruit cake in the oven for 1 ¾ to 2 hours or until the fruit cake is firm, has sticky look, and shiny. To test whether the food is already fully cooked is to insert a toothpick or cake tester at the top of the cake, then some fruit cake will stick and appears slightly uncooked if that's the result the fruit cake is already completely cooked. The fruitcake pan must be place on a baking pan half-filed with water. That is 13x9 inches. This is to prevent burning around its edges.
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  6. 6
    Transfer the fruit cake into a rack and let it cool
    .
    Once cool, transfer the fruit cake from the cake pan.
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  7. 7
    Decorate the fruit cake by topping it with chocolate covered with coffee beans
    .
    Then put the gold stars and sprinkle with mini-balls. And add the disco gold hologram glitter.
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Mary Berry's Classic Fruit Cake

Makes 8 serving Preparation Time: overnight

Cooking Time: above 2 hours

Ingredients:

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  • 8oz/225g sultanatas
  • 6oz/175g glace cherries, quartered
  • 12oz/350g currants
  • 8oz/225g raisins
  • 10 oz/275g plain flour
  • 6 oz/175g ready-to-eat sliced dried apricots
  • ½ teaspoon grated nutmeg
  • 3oz/75g mixed candied peel, chopped
  • ¾ teaspoon ground mixed spice
  • 4 tablespoon brandy, add extra for 'feeding' the cake
  • 14 oz/400 g softened butter
  • 5 eggs
  • 14 oz/400 g dark muscovado sugar
  • 1 lemon zst, grated
  • 2 ½ oz whole almonds, chopped
  • 1 orange zest, grated
  • 1 tablespoon black treacle
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Preparation:

  1. 1
    In a mixing bowl, combine raisins, sultanatas, currants, cherries, mixed peel, and apricots
    .
    Add brandy and store in a cold temperature overnight.
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  2. 2
    Grease the 9 in/23 cm deep circular cake pan
    .
    Line the bottom and side of cake pan with double layer of parchment paper.
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  3. 3
    Preheat the oven at Gas 1/275 Fahrenheit/ 140 Celsius.
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  4. 4
    Mix the grated nutmeg, flour, sugar, butter, eggs, and the rest of the ingredients in a mixing bowl
    .
    Mix evenly and add the soaked fruits.
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  5. 5
    Pour the mixture into the cake pan, level the fruit cake mixture
    .
    Top the cake with the glace cherries, blanched almonds, pressing them lightly into the cake. Place a double layer of parchment paper at the top of the cake. Bake the fruit cake mixture for 4 ¼ to 4 ¾ hours or until the cake is firm and when there is no cake that gets along with an inserted cake tester. Let the cake cool while it is on the pan.
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  6. 6
    Once cooled, pierce the cake with skewer and pour brandy on it
    .
    If cooled, leave the parchment paper on top. Wrap with double layer of parchment paper and with foil. Place in a dry, cool place for up to 3 months. Putting more brandy as time pass by.
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Tip:

  1. 1
    Cover the cake batter with foil and then bake, if necessary, to prevent over-browning.
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  2. 2
    Before serving, allow the cake to macerate and cool for six hours.
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Questions and Answers

How to make orange marmalade fruit cake?

There are many interesting recipes for orange marmalade fruitcake, but we think that you'll definitely appreciate the recipe below.

  • Ingredients:
    • 600 g (1.32 lbs.) of flour
    • 50 ml of oil (preferably vegetable oil)
    • 3 eggs
    • 1 package of baking powder
    • 2 tbsp. of orange marmalade
    • 2 tbsp. grated lemon crusts
    • 2 tbsp. grated orange crusts
    • 400 g (0.88 lbs.) yogurt
    • 250 g (0.44 lbs.) of sugar
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  • Procedure:
    • In a large bowl, beat the eggs.
    • Add the sugar and mix again until well combined in a liquid white mixture.
    • Add the oil and the yogurt and mix once again.
    • Now sift the baking powder and the flour, and add the two ingredients to the ready mixture.
    • Shake the mixture until you get smooth cake dough.
    • Add the grated lemon and orange crusts.
    • Preheat the oven to 200 degrees.
    • Take a cake form and smear it well with vegetable oil.
    • Put half of the mixture in the form.
    • Now smear the mixture with a moderate amount of orange marmalade.
    • Put the rest of the mixture in the cake form.
    • Bake about 45 minutes, and then take it out of the oven.

Do you flour and butter the pan before you make a fruitcake?

Is there enough oil in the cake that it does not need to be made in a floured pan?

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Article Info

Categories : Desserts

Recent edits by: Maria, Alma, Eng

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