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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 Method Notes

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

Method
 

  1. In a large bowl with a lid soak fruit in alcohol at least overnight, the longer the better, mine sometimes soak for months.
  2. Preheat oven 150 C
  3. Line the sides and base of your preferred cake tins with 3 layers of baking paper.
  4. When ready to cook add honey/golden syrup, sugar and eggs; mix well breaking up any large clumps of fruit.
  5. Add cooled butter, sifted flours and mixed spice, mix thoroughly.
  6. 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.
  7. Bake for the require time for the cake tin size.
  8. 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
  9. I usually turn the tins 2-3 times to ensure even cooking.
  10. Remove from oven when cooked and allow to cool completely in the tins.
  11. 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.