A delicious fruitcake recipe
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Unrated
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Prep Time
10 mins
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Cook Time
2 hrs
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Course
Baked Goods
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Cuisine
British
A delicious fruitcake recipe
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A delicious light fruit cake recipe loaded with dried fruit and nuts.
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Ingredients
Fruit to soak:
- 140 raisins
- 140 sultanas
- 120 dried cranberries
- 120 dried apricots roughly chopped, soft
- 120 candied citrus peel
- ¾ cup ratafia 180ml plus more for drizzling over the top
Cake:
- 225 butter room temperature
- 330 sugar gms
- ¼ cup golden syrup of light corn syrup
- 1 tsp salt otherwise a pinch, if using unsalted butter
- ¼ tsp ground ginger
- ¼ tsp cinnamon
- ¼ tsp ground allspice
- 1 tsp vanilla extract
- orange grated zest
- 5 egg large, free-range
- 445 cake flour or all-purpose flour
- 2 tsp baking powder
- 1 cup milk
- 200 glace cherries cut in half
- 200 pecan roughly chopped, gms quantity not specified
- blanched almonds optional, additional, for decoration
Instructions
- Place all the fruit in a bowl and cover with the Ratafia. Cover and allow to soak overnight at room temperature. Give it a stir every now and again if you remember.
- When you are ready to make the cake, preheat the oven to 150C / 300F and line the cake tins with baking paper on the bottom and sides.
- Using an electric mixer, beat the butter and sugar until well combined. Add the syrup, salt, spices and orange zest and mix until well combined.
- Add the eggs one at a time ensuring they are well mixed after each addition.
- Sift the flour and baking powder together and alternate adding this with the 1 cup of milk until well combined. Then add all the soaked fruit (with any liquid) and the cherries and nuts and briefly mix until well combined. Scrape down the bowl by hand ensuring all the fruit is evenly distributed.
- Dived the batter between to the 2 cake tins and smooth out the top. Decorate with whole blanched almonds if you are using and bake for 1.5 to 2 hours depending on the size of your pans. The cake is done when it's golden brown and firm to the touch. Insert a sharp knife into the middle and if it comes out clean it is down. Bake for a little longer if it needs to as ovens do vary. Loosely cover with tin foil form about halfway through if you feel it needs it to prevent over-browning.
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