Fruitcake Recipe – Eats Now

Name: Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 14 oz mixed dried fruit, coarsely chopped; 4 oz currants; 7 oz walnuts, coarsely chopped; 1/2 cup pear juice; 1 2/3 cup all purpose flour; 1 1/4 cup spelt flour; 1/2 cup brown sugar; 1 pinch salt; 1/2 None vanilla pod, with the seeds scraped out; 1.5 oz fresh yeast; 1 None egg; 3 oz butter; None None walnuts and dried apple rings for decoration

Servings: persons

14 oz mixed dried fruit, coarsely chopped
4 oz currants
7 oz walnuts, coarsely chopped
1/2 cup pear juice
1 2/3 cup all purpose flour
1 1/4 cup spelt flour
1/2 cup brown sugar
1 pinch salt
1/2 None vanilla pod, with the seeds scraped out
1.5 oz fresh yeast
1 None egg
3 oz butter
None None walnuts and dried apple rings for decoration

1
Mix the dried fruit, currants and walnuts in a large bowl. Drizzle them with pear juice and set aside to marinate for 2 hours.
2
Mix the all purpose flour, spelt flour, half of the sugar, the salt and vanilla seeds. Crumble the yeast in 1/2 cup of lukewarm water and stir it until it dissolves. Add the egg and yeast mixture to the flour and knead it with the dough hook of a hand mixer to make a smooth dough. Cover and keep in a warm place for about 45 mins. Knead the dough again and fold in the marinated fruit and nut mixture on a floured work surface. Pour the dough into a greased 10 inch long loaf pan. Cover and keep in a warm place for another 15 mins.
3
Preheat the oven to 325u00b0F and bake the cake for 65-75 mins. After about 30 mins cover the cake with foil. Leave the cake to cool for 10 mins in the pan. Melt the butter in a saucepan. Turn the cake out of the pan, brush it with the butter and sprinkle it with the rest of the sugar and leave to cool. Serve decorated with walnuts and apple rings.

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 13 ingredients. The key ingredients include: 14 oz mixed dried fruit, coarsely chopped, 4 oz currants, 7 oz walnuts, coarsely chopped, 1/2 cup pear juice, and more.

Yes, 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.

Fruitcake

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