Dublin Fruit Cake Recipe

Name: Dublin Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. butter or margarine (cheat with 1/2 shortening); 2 c. sugar; 5 well beaten eggs; 1/2 c. rum or brandy; 1 tsp. almond extract; 1 tsp. orange or lemon extract; 4 c. sifted flour; 1 tsp. ginger; 1/2 tsp. baking powder; 1 tsp. cinnamon; 1 tsp. salt; 1/2 c. chopped walnuts; 1 (28 oz.) jar mincemeat; 1 lb. candy fruit

Servings: persons

2 c. butter or margarine (cheat with 1/2 shortening)
2 c. sugar
5 well beaten eggs
1/2 c. rum or brandy
1 tsp. almond extract
1 tsp. orange or lemon extract
4 c. sifted flour
1 tsp. ginger
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 c. chopped walnuts
1 (28 oz.) jar mincemeat
1 lb. candy fruit

1
Cream butter and sugar.
2
Add eggs, rum and orange extract and beat until fluffy.
3
Sift together flour, cinnamon, ginger and salt.
4
Stir flour mixture into creamed mixture.
5
Add nuts.
6
Stir. Add mincemeat.
7
Stir in candy fruit.
8
Pour into heavily greased Bundt pan.
9
Bake cake at 300u00b0 to 325u00b0 for 2 1/2 hours or cupcake at 300u00b0 for 45 minutes.

No nutrition data on file — estimate from the ingredient list.

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: 2 c. butter or margarine (cheat with 1/2 shortening), 2 c. sugar, 5 well beaten eggs, 1/2 c. rum or brandy, and more.

Yes, Dublin Fruit Cake 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.

Dublin Fruit Cake

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