Berkshire Fruitcake Recipe

Name: Berkshire Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ⅓ cups cake flour, sifted; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon clove; ½ teaspoon mace; 1 cup butter or 1 cup shortening; 1 cup sugar; 6 eggs, well beaten; 4 ½ cups raisins; 4 ½ cups currants; 1 cup citron, thinly cut; ¼ cup grape juice; ¾ cup light molasses

Servings: persons

3 ⅓ cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon clove
½ teaspoon mace
1 cup butter or 1 cup shortening
1 cup sugar
6 eggs, well beaten
4 ½ cups raisins
4 ½ cups currants
1 cup citron, thinly cut
¼ cup grape juice
¾ cup light molasses

1
Sift flour once, measure, add baking powder, salt, and spices; sift together three times.
2
Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
3
Add eggs and beat well.
4
Add fruit, grape juice, and molasses, and mix well.
5
Add flour gradually, beating after each addition until smooth.
6
Turn into tube pan, which has been greased, lined with heavy paper, and again greased.
7
Bake in very slow oven ( 250 F.) 4-1/2 hours, or until done.

1192

kcal

Calories

Fat

132

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 14 ingredients. The key ingredients include: 3 ⅓ cups cake flour, sifted, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and more.

Yes, Berkshire 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.

Berkshire Fruitcake

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