Along with making Christmas puddings and mincemeat, November is when I usually bake my Christmas cake. I have been using this Rich Fruit Cake as my go to recipe for Christmas and celebration cakes for years.
Packed with so much dried fruit this traditional rich fruit cake is going to taste good from the day it is made. But, if you are organised enough to bake it ahead, stored in an airtight container in a cool place it will keep for several months or even longer!
I hope you’ll enjoy this Rich Fruit Cake as much as I do, now let’s get baking!
TO MAKE RICH FRUIT CAKE, YOU WILL NEED
Fruit mix:
- 425g currants
- 250g sultanas
- 250g raisins
- 300g glacé cherries, washed, rinsed and quartered
- 150g dried apricots
- 75g mixed peel
Other ingredients:
- 4 tbsp Brandy, plus extra if soaking the fruit overnight
- 300g plain flour
- 1 tsp ground mixed spice
- ½ tsp ground nutmeg
- 300g butter, softened
- 300g dark brown sugar
- 5 eggs
- 60g chopped almonds
- 1 tbsp black treacle
- 1 lemon zest, finely grated
- 1 orange zest, finely grated
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE RICH FRUIT CAKE?
For the overnight soak: Combine the fruit and candied peel in a large bowl.
Add the brandy, and stir to mix well. Cover and leave over night.
Step 1: Preheat the oven to 140℃/120℃fan/Gas 1/280℉
Step 2: Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the mixed fruit and any liquid.
Step 3: Grease and fully double line a large deep 23cm (9in) round tin or 20cm (8in) square cake tin. Spoon the mixture into the tin and level the surface.
Cover with baking paper and bake in the oven for 4¾ – 5 hours or until the knife inserted comes out clean. Leave to cool in the tin.
Step 4: Pierce the cake several times with a fine skewer and pour over a little brandy. Remove the cake from the tin, but leave the lining paper on.
Step 5: Wrap the cake in more baking paper then overwrap with foil. Store in a cool place for up to 3 months, unwrapping and adding more brandy occasionally (1-2 tbsp)
RECIPE NOTES AND HELPFUL TIPS:
The ingredients of this recipe for this cake is for a large cake. If you haven’t a large baking tin you could distribute the mixture into smaller tins but you will have to adjust the baking time.
NUTRITIONAL INFORMATION:
Yield: 30 | Estimate the nutritional information for each serving:
Calories: 318kcal | Total Fat: 10g | Cholesterol: 49mg | Sodium: 90mg | Total Carbohydrates: 55g | Sugar: 33g | Protein: 4g | Calcium: 49mg | Iron: 2mg | Potassium: 363mg | Fiber: 3g | Vitamin A: 483IU | Vitamin C: 2mg
FREQUENTLY ASKED QUESTIONS (FQAs):
1. Can I make a Rich Fruit Cake without alcohol?
Yes, you can substitute the alcohol with apple juice or orange juice to soak the fruits and to ‘feed’ the cake
2. How long does Rich Fruit Cake last?
If properly stored in an airtight container, a Christmas cake can last several months. The high sugar content acts as a preservative.
3. Why is my Rich Fruit Cake dry?
The cake may be overbaked or it may not have been fed enough alcohol or juice after baking. To prevent this, be sure to check the cake regularly towards the end of baking time and feed it regularly until it’s time to serve.
4. When should I ice my Rich Fruit Cake?
It’s best to ice your Rich Fruit Cake no more than a week before you plan to serve it. This will keep the icing fresh and bright.
5. What can I use instead of candied peel in my Rich Fruit Cake?
If you’re not a fan of candied peel, you can substitute it with other dried fruits like dried cranberries or cherries.
6. How do I store my Rich Fruit Cake?
Store your Christmas cake in an airtight container in a cool, dark place. If you’ve already cut into it, make sure to wrap it well in cling film to prevent it from drying out.
7. Can I freeze my Rich Fruit Cake??
Yes, you can freeze your Christmas cake. Just be sure to wrap it tightly in cling film and then in foil before placing it in an airtight container. You can freeze it for up to a year.
Let’s Make This Traditional Rich Fruit Cake!
And there you have it – this easy, yummy Rich Fruit Cake is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Traditional Rich Fruit Cake
Print ThisIngredients
- >>>Fruit mix:
- 425g currants
- 250g sultanas
- 250g raisins
- 300g glacé cherries, washed, rinsed and quartered
- 150g dried apricots
- 75g mixed peel
- >>>Other ingredients:
- 4 tbsp Brandy, plus extra if soaking the fruit overnight
- 300g plain flour
- 1 tsp ground mixed spice
- ½ tsp ground nutmeg
- 300g butter, softened
- 300g dark brown sugar
- 5 eggs
- 60g chopped almonds
- 1 tbsp black treacle
- 1 lemon zest, finely grated
- 1 orange zest, finely grated
Instructions
For the overnight soak: Combine the fruit and candied peel in a large bowl.
Add the brandy, and stir to mix well. Cover and leave over night.
Step 1: Preheat the oven to 140℃/120℃fan/Gas 1/280℉
Step 2: Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the mixed fruit and any liquid.
Step 3: Grease and fully double line a large deep 23cm (9in) round tin or 20cm (8in) square cake tin. Spoon the mixture into the tin and level the surface.
Cover with baking paper and bake in the oven for 4¾ – 5 hours or until the knife inserted comes out clean. Leave to cool in the tin.
Step 4: Pierce the cake several times with a fine skewer and pour over a little brandy. Remove the cake from the tin, but leave the lining paper on.
Step 5: Wrap the cake in more baking paper then overwrap with foil. Store in a cool place for up to 3 months, unwrapping and adding more brandy occasionally (1-2 tbsp)
