There are so many fruit cake recipes it’s difficult to know where to start!
Everybody has their favourite recipe – either handed down through the family or discovered hiding on the page of a cookery book or magazine. I love fruit cake recipes, in fact, I probably enjoy making fruit cakes more than anything else, even more than luxurious chocolate cakes. There’s something so wholesome about all that dried fruit, and so many of the good fruit cakes include a splash of alcohol!
Scroll down for more fruit cake recipes, like carrot cake, banana and walnut loaf, banana cake and many more.
Here’s a slightly different fruit cake recipe with a splash of rum and full of raisins, dates, whole glace cherries and nuts.
Fuit Cake With Mixed Nuts
- 8 oz glace cherries
- 2 oz (1/3 cup) chopped candied peel
- 3 fl oz (3/8 cup) rum
- 1 tsp butter
- The grated rind of 1 lemon
- 3 oz (1/2 cup) seedless raisins
- 7 oz (1 1/4 cups) stoned and chopped dates
- 5 oz (1 cup) chopped walnuts
- 5 oz (1 cup) chopped almonds
- 4 oz (1 cup) flour
- 6 oz (3/4 cup) sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
Grease a deep, round 8 inch cake tin and line with greaseproof or waxed paper.
Preheat the oven to 300 deg F, 150 deg C, Gas Mark 2.
Mix the candied peel and cherries in a bowl with the rum and leave to soak, giving the mixture an occasional stir. After 30-45 minutes drain the fruit from the rum, keeping the rum for later.
Using a wooden spoon, gently mix all the fruit in a bowl with the nuts, before sifting in the flour, sugar, salt and baking powder. Mix gently but thoroughly until all the fruit is coated with the flour mixture.
Beat the eggs and add to the dry ingredients, stirring gently until well mixed. Spoon the mixture from the bowl into the prepared cake tin and bake for 1 1/2 to 2 hours until cooked. As usual, test with a skewer or cocktail stick – when inserted into the centre it should come out clean. The top of the cake can be protected with some foil if it starts to burn during baking.
When cooked, remove the cake fom the oven and carefully pour or spoon the rum over the hot cake. It will provide a slight glaze when cool. After about 30 minutes cooling in the tin, carefully remove the cake from the tin but wait until completely cool before removing the greaseproof or waxed paper.
Make a nice cup of tea or coffee and enjoy a slice of homemade cake while browsing for more fruit cake recipes!…