Your Tastiest Fruit Cake Recipe?

I was just wondering what everyone's tastiest fruit cake recipe was? as I got the one below off of an elderly neighbor and it is simply delicious:gnthb:

175g/6oz of good quality unsalted butter
110g/4oz of light muscovado sugar
4 medium sized eggs
225g/8oz of self-raising flour
1 heaped tsp of each of the following Baking Powder, Cinnamon, Nutmeg, Mixed Spice & Ginger.
½ tsp of salt
75g/3oz of dried chopped apricots
75g/3oz of halved glace cherries
175g/6oz of mixed sultanas and raisins
175g/6oz of pineapple pieces
2tbsp of black treacle
1tbsp of marmalade
200ml of beer (old speckled hen, guinness...)

Optional if baking beforehand and storing, is to make holes into the cake and pour 4tbsp of brandy over every 2 weeks until ready to ice.

 

Would you look at all those calories....wonderful.
Sadly I cannot improve on that.
robert

 

Hi bobj ... I have this ancient boiled fruitcake recipe also and it IS excellent to the extreme ... maybe I'll search it out .... I don't 'do' cakes so it would be a serious 'search'.

 

I soak the dried fruit in a liquor for about a week and use loads of glace cherries Mmmmmmmmm
:thmb:

 

Marley, without looking ... that's sounds like it ... so quick and easy and SO, SO DELICIOUS ... but I will look mine out to verify. :thumb:

And yes, Lyn, you can put that dash of your 'favourite' in it too. :gnthb:

 

This is a very, very, very old recipe so here we go ...

200g dried fruit (of choice)
Glace Cherries
Chopped Nuts
113g Caster Sugar
113g Butter
150ml Water
227g Self-rising Flour
1/2 teasp Mixed Spices
1/4 teasp Bicarbonate of Soda

Preheat oven to 180c and grease and line a cake tin.

Put fruit, sugar, butter and water in a large saucepan and boil gently for 5 minutes. Leave to become lukewarm. Stir in flour, spices and bicarbonate.

Pour into cake tin and bake for 1-1/4 to 1-1/2 hours.

My friend who gave me this recipe used an Aga ... I didn't and it was wonderful.

 

Looks a nice recipe LoL but I dont like cherries bu twoudl still eat and pick out cherries.

I have a good whisky cake recipe if anyone would like.

I have made GC xmas pie recipe of a difference mincemeat added cranberrie sa glug of sherry

 

This is Nigella Lawson's Chocolate fruit cake. So easy. Once you have made it you will never make another.. Really moist. Even the fruit cake haters in my family love this


Ingredients

* 350g prunes, scissored or chopped
* 250g raisins
* 175g currants
* 175g soft butter
* 175g dark muscovado sugar
* 225g (175ml) honey
* 125ml Tia Maria or other coffee liqueur
* juice and finely grated zest of 2 oranges
* 1 teaspoon mixed spice
* 2 tablespoons cocoa powder
* 3 eggs, beaten
* 150g plain flour
* 75g ground almonds
* 1/2 teaspoon baking powder
* 1/2 teaspoon bicarbonate of soda


FOR DECORATION:

* 25g dark chocolate-covered coffee beans
* approx. 10 edible gold stars
* edible gold mini balls
* edible glitter, in Disco Hologram gold



1 Preheat the oven to 150°C/gas mark 2 and prepare a 20cm x 9cm deep, round, loose-bottomed cake tin by lining the bottom and sides with a double layer of baking parchment, as for the Traditional Christmas Cake on p.172 (though I find that if you use one layer of that tough, reusable silicone baking parchment, my beloved Bake-O-Glide, it does the job well enough, and as the cake is so dark, you don't see if it catches a little).

2 Put the fruits, butter, sugar, honey, Tia Maria, orange juice and zests, spice and cocoa powder into a large, wide saucepan and gently bring to the boil, stirring as the butter melts.

3 Simmer the mixture for 10 minutes, then take off the heat and leave to stand for 30 minutes.

4 When the 30 minutes are up -- it will have cooled a little, but you can leave it for longer if you want -- add the beaten eggs, flour, ground almonds, baking
powder and bicarbonate of soda, and stir with a wooden spoon or spatula to combine.

5 Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 13/4--2 hours, by which time the top of the cake should be firm but will have a shiny, sticky look. If you insert a cake tester or skewer into it, the cake will still be a little gooey in the middle.

6 Put the cake, still in its tin, on a wire cooling rack -- it will hold its heat and take a while to cool; once cool, take it out of the tin and, if you don't want to eat it immediately (like any fruit cake it has a long life), wrap it in baking parchment or greaseproof paper then in foil and store in a cake or other airtight tin.

7 To decorate, though this is optional, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top. Then sprinkle some gold mini-balls over the whole cake, and the edible glitter over the top, not minding that you will be a-glitter yourself for a while.

Makes at least 10 generous slices

MAKE AHEAD TIP:
Make the cake up to 2 weeks ahead and wrap in a double layer of greaseproof paper and then a layer of foil. Store in an airtight container in a cool, dry place. Decorate when needed.

 

Excuse my ignorance, but I don't see any baking instructions ? :D

 

Just put more malt whisky in xmas cake will ice at weekend glttree