Rich Christmas Fruitcake Recipe

Name: Rich Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g currants; 175 g sultanas; 175 g raisins; 50 g glace cherries, chopped; 50 g candied fruit, chopped; 1/2 cup brandy; 225 g flour; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg (fresh); 1/2 teaspoon mixed spice; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 225 g butter; 225 g soft brown sugar, the gooey sort; 4 large eggs; 50 g chopped almonds; 1 tablespoon treacle; lemon, rind of; orange, rind of; orange, juice of

Servings: persons

450 g currants
175 g sultanas
175 g raisins
50 g glace cherries, chopped
50 g candied fruit, chopped
1/2 cup brandy
225 g flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (fresh)
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
225 g butter
225 g soft brown sugar, the gooey sort
4 large eggs
50 g chopped almonds
1 tablespoon treacle
lemon, rind of
orange, rind of
orange, juice of

1
The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
2
pre-heat oven to 275u00b0F/140u00b0C.
3
Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
4
Sift the flour salt and spices into a large mixing bowl.
5
In a separate bowl cream the butter and sugar together until the mixtures fluffy.
6
Beat the eggs and add them a little at a time.
7
Fold in the flour and spices.
8
Stir in the fruit that has been soaking along with any excess liquid.
9
Mix in the treacle.
10
Spoon into the cake tin and spread out evenly.
11
Cover the cake with a double square of greaseproof paper with a small hole in the top.
12
Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
13
When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
14
Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glace cherry syrup.
15
First poke little holes in the cake with a knitting needle or a skewer.
16
Come Christmas you will have a very very rich fruit cake.
17
Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!

1039

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 450 g currants, 175 g sultanas, 175 g raisins, 50 g glace cherries, chopped, and more.

Yes, Rich Christmas 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.

That's it — enjoy your meal!

Rich Christmas Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions