Start to Finish: 70 minutes
Difficulty Level: Beginner
A fruitcake, also known as a fruit loaf, is a simple recipe that works as a light dessert or a Christmas cake. It can be stored ahead of time or served the same day. This recipe is similar to baking a pound cake with added mixed fruits or dried raisins. It's moist and rich in flavor with the mixed spice that gives off a pleasant aroma. This is recipe a versatile cake recipe, giving the option of frosting or nut or fruit garnishing.
- 2 cups self-rising flour
- 1/2 cup butter
- 1/4 cup milk
- 1 large egg
- 1/2 cup brown sugar
- 300 grams mixed fruit
- 1 teaspoon mixed spice
Put the flour into a large mixing bowl, followed by the chopped pieces of butter. Use your fingertips and thumbs to rub the butter and flour together by bringing your fingers together; keep rubbing until you get a breadcrumbs consistency.
Preheat the oven to 350 degrees Fahrenheit.
Whisk in the milk, egg, sugar, mixed fruit and mixed spice until you get a soft dropping consistency.
Prepare a 7-inch springform pan -- preferably one with a removable base -- by spraying it's bottom and sides lightly with cooking oil. Line the oiled base with parchment paper and pour in the batter. Decorate the top of the batter with any remaining mixed fruit, if desired.
Bake for about 1 hour 30 minutes or until a long skewer inserted into the cake comes out with a few moist crumbs.
Remove the cake from the oven and let it cool while still in the pan for about 30 minutes before serving.
Make the cake more festive. Soak the mixed fruit in brandy for at least 24 hours for a Christmas fruit cake. For this variation, reduce the milk content by half.
Add icing to the fruitcake. When the cake is cooled, brush the cake with a thin layer of apricot jam so that the marzipan sticks onto the cake.
Wrap the fruitcake in greaseproof paper for long term storage; store in the refrigerator. For short-term use, keep the cake in a plastic platter lid at room temperature.
- Photo Credit Thomas Northcut/Photodisc/Getty Images
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