Baked Fruitcake Recipe

Name: Baked Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g plain flour; 250 g butter; 250 g soft dark brown sugar; 4 large eggs; 1 kg mixed dried fruit (With and Glace Cherries Peel); 50 g glace cherries; 1 teaspoon allspice; 1 teaspoon powdered ginger; 1 teaspoon ground nutmeg; ½ cup sweet vermouth or ½ cup rum or ½ cup scotch; ¼ cup brandy; ¼ cup sherry wine; ¼ cup port wine

Servings: persons

250 g plain flour
250 g butter
250 g soft dark brown sugar
4 large eggs
1 kg mixed dried fruit (With and Glace Cherries Peel)
50 g glace cherries
1 teaspoon allspice
1 teaspoon powdered ginger
1 teaspoon ground nutmeg
½ cup sweet vermouth or ½ cup rum or ½ cup scotch
¼ cup brandy
¼ cup sherry wine
¼ cup port wine

1
Soak the fruit (Excluding the extra cherries) in the Alcohol in the fridge for 3 days and stir twice a day, You can substitute any of the liquors for any others you like as long as their fruity.
2
Beat the Butter and sugar in a large bowl with electric beaters until the the mix is pale, light and fluffy and has almost doubled in volume.
3
Break the eggs into a cup then add them in to the butter mix 1 tbsp at a time otherwise the mix will curdle, Dont worry if the mix curdles, just keep stiring and eventually it will stop curdling.
4
Sift together the flour and spices then alternate between folding in 1 cup of flour, then 1 cup of fruit mix stirring after each addition until its all gone.
5
Line a 20cm (8inch) round cake tin with baking paper and pour in the mixture, knocking it a few times to release any air bubbles and flatten the top.
6
Using the extra cherries make a pattern on top of the cake.
7
Place the cake tin on a newspaper lined baking tray (To stop the base from burning) then put it in the centre of a pre heated oven at 150C and bake for 3 and 3/4 hours, If the cake starts to brown to quickly reduce to 130C and place baking paper over the top of the tin.
8
For best flavor wrap the cake in baking paper and store it in a air tight container for 3 months to let the taste mature.

1057

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g plain flour, 250 g butter, 250 g soft dark brown sugar, 4 large eggs, and more.

Yes, Baked Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Fruitcake

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