Fruit Cake Recipe (2 Methods)
Don’t worry if you’re looking for an easy fruit cake recipe for any occasion. I have you covered. Today, I want to share two of the best fruit cake recipes with you.
Everyone starts getting Christmas crazy as soon as December arrives (whether it’s food or decoration). People start their holiday baking, usually with some fruit cake. If you want to make a traditional Christmas cake, bake it in July and then feed it alcohol up until the day you plan to serve it. However, most people will make one at the last minute.
If you don’t like alcohol or can’t use it, leave it out. This will make the cake more appropriate for the occasion. If you decide to use alcohol, stick with darker-coloured spirits, such as dark rum or brandy.
These cake recipes are suitable for making Christmas cakes, Simnel cakes or birthday/wedding cakes.
Here is the first method –
Ingredients:
225g Currants.
70g Sultanas.
70g Raisins.
Half or quarter 85g Glace Cherries
70g Mixed Peel
50g Almonds – ground, nibbed or flakes will all work.
175g plain flour
3 tsp ground cinnamon
2 tsp Ground mixed spice.
1/2 tsp Ground ginger.
Half a teaspoon of ground nutmeg.
Allspice ground, 1/2 tsp.
Half a teaspoon of ground cloves.
150g Butter.
150g Light brown Sugar
2 Eggs.
5g Black treacle
Method:
- Prepare ahead. You can save time by weighing your ingredients in bowls. It also eliminates any confusion.
- Beat the butter, brown sugar, and black treacle together in your mixing bowl until well combined. This mix is not meant to be light and fluffy.
- Beat well between each addition.
- After the eggs are fully incorporated into your bowl, scrape it. This will help to include any pieces that were not fully incorporated earlier.
- Mix your flour and spices in the same bowl. Combine the butter mixture and the dry ingredients until well combined.
- Scrub the bowl’s sides and bottom again.
- Mix the mixed peel, almonds, currants, sultanas, raisins, glace cherry, and mixed peel until they are evenly distributed in the batter.
- Scratch down the bowl once more to get those last bits.
- Divide the cake batter into the two 6-inch cake pans you prepared earlier.
- Bake the cake tins in the oven for 50-55 mins (your oven might need more time or less, as all ovens vary).
- After the cakes have been baked, let them cool down in their tins before transferring them to cooling racks to allow them to cool completely.
- Wrap the cakes in plastic wrap or cling film and add a small amount (up to 45ml). Feed the cake once a week until it is served.
It’s not a traditional recipe, but who cares?
This is the second method –
The second method is different. It does not require the creaming technique (where you first beat the butter, sugar, and eggs together).
Ingredients:
300ml water.
110g Butter.
140g Light brown Sugar
170g Sultana’s.
170g Currants.
3 tsp Ground mixed spice.
2 tsp ground cinnamon
1/2 tsp Ground ginger.
1/4 tsp ground cloves
Method:
- Preparation is key to saving time later. You can weigh all the ingredients in small bowls and preheat your oven to 150°c/300°f. Line two 6-inch cake pans with parchment paper.
- Start by putting the fruit, water, butter, brown sugar and spices in a medium-sized saucepan.
- Put the pan on the stove over medium heat until all the ingredients have melted. Once everything begins to melt, continue stirring. Remove the heat once everything has melted, and let it cool for 10 minutes.
- After the mixture cools, add your bicarbonate soda and flour, first passing it through a strainer. Mix until all ingredients are fully incorporated.
- Add your egg and mix it in.
- You can divide the cake batter into your cake tins by weighing it out and dividing it by two. This method will be more accurate if you use digital scales. If you feel more confident, you can also eyeball the amount of each tin.
- Bake in the oven for 40-45 minutes (but you can check them after 40, as they might need less or more time).
- After the cake is fully baked and out of the oven, let it cool for a few minutes in the tin before moving it to a cooling rack.
- You can feed the cakes with alcohol every week until they are used.
If you are interested in checking out the video tutorial, you can find it below.