A quality, homemade fruit cake is a delight for young and old, and this recipe – with a boiled stage – will give you a rich and moist outcome. A hint of dark rum, mixed with some aromatic spices, lifts the taste of this cake into the gourmet category.
While it might seem that there are a lot of ingredients, you’ll see that they are all readily available on your supermarket shelves. Also the cooking method is relatively simple with most of the ingredients being mixed together in a single stage.
Homemade Fruit Cake Ingredients
This recipe will create a standard eight inch cake, roughly four inches high.
- Half a cup of sultanas
- One cup of dried, diced fruit mix*
- Half a cup of chopped dates
- One cup of chopped red glace cherries
- One tablespoon of fresh grated orange zest
- One tablespoon of fresh grated lemon zest
- Half a cup of slivered almonds
- One and a half cups of castor sugar
- Two tablespoons of dark rum
- Half a teaspoon of ground cinnamon
- Half a teaspoon of ground nutmeg
- Six oz of salted butter
- Half a teaspoon of bicarbonate of soda
- One cup of full cream milk
- Three cups of white self-raising flour
- Two whole large eggs
*Avoid a mix with dried pineapple, mango, banana or papaya. A traditional mix of dried orange, lemon, apricot and peach would be ideal for homemade fruit cake.
- In a large saucepan, mix together the following ingredients and let them sit on the bench to -marinate for an hour –
-Orange and lemon zest
-Cinnamon and nutmeg &
-The bicarbonate of soda
- After the hour has passed, put the saucepan over medium heat adding in the butter and milk
- Bring the mix to a simmer, stir well then turn off the heat When the mix has reached room temperature, add in the flour and eggs, stirring well for a minute or until well combined
- Preheat your oven to 325 deg if it’s fan forced, or 350 deg if it’s not Pour the batter into a round, non-stick^, eight inch cake tin.
- Bake for 40 minutes, turning the tin once if your oven isn’t fan forced Lower your oven temperature to 300 deg, or 325 deg if it’s not fan forced, and let the cake bake for a further 90 minutes
- Take the cake out of the oven, and let it cool on your bench for ten minutes Using oven mitts or a tea towel to protect your hands, gently turn the cake out onto a clean cooking board and let it sit right side up until it has cooled
If your cake tin isn’t non-stick, grease the bottom with a little butter and line the inside wall with a strip of baking paper.
A slice or two of this tasty, traditional homemade fruit cake with rum is perfect for enjoying on its own with a cup of tea or coffee. Alternatively, it can be served as a dessert with a scoop of ice-cream or a dollop of whipped cream alongside.
homemade fruit cake have a long and popular history in the world of cooking. They were first recorded as being eaten in England in the 13th century, and the concept of mixing fruit with flour and eggs, before baking in an oven is thought to have been imported from Portugal.
Like a lot of homemade fruit cake, this one can be stored for up to six months if kept in the refrigerator in an air-tight container. Incredibly some people choose to keep a favorite fruit cake a whole lot longer, with 83 year old Morgan Ford from Tecumseh, Ontario feeding Jay Leno a slice of fruit cake baked by his great-grandmother 125 years earlier! Jay took a bite on air, and declared that – “it needs more time”.