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Traditional Fruit Cake

A fruit packed traditional fruit cake.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Soaking Time 12 hours
Total Time 15 hours
Course Afternoon Tea

Ingredients
  

  • 1 1/2 kg Mixed Fruit
  • 1/2 Cup Sherry, Rum, Whisky or Brandy
  • 1 Tbsp Honey or Golden Syrup
  • 1 Cup Brown Sugar
  • 250 gm Butter, melted
  • 4 Eggs
  • 1 1/2 Cup Plain Flour
  • 1/2 Cup Self Raising Flour
  • 1 tsp Mixed Spice

Instructions
 

  • In a large bowl with a lid soak fruit in alcohol at least overnight, the longer the better, mine sometimes soak for months.
  • Preheat oven 150 C
  • Line the sides and base of your preferred cake tins with 3 layers of baking paper.
  • When ready to cook add honey/golden syrup, sugar and eggs; mix well breaking up any large clumps of fruit.
  • Add cooled butter, sifted flours and mixed spice, mix thoroughly.
  • Spoon the mixture into cake tin/tins, smooth out the top then make a small indent in the centre to ensure the cake rises evenly.
  • Bake for the require time for the cake tin size.
  • Deep 22cm tin uses full mixture bake for 3 1/2 hours
    Deep 18cm tin X 2 tins bake for 2 1/2 hours
    10 cm tin X 8 tins bake for 1 1/2 - 1 3/4 hours
  • I usually turn the tins 2-3 times to ensure even cooking.
  • Remove from oven when cooked and allow to cool completely in the tins.
  • Store wrapped in greaseproof paper and tin foil an in an airtight container.

Notes

Delicious served with a cup of tea.
Beautiful made to gift to family and friends.
 
 
Keyword Christmas Cake, Fruit Cake