English Fruitcake

donna morales

By
@Donnald07

This recipe was sent to me by a friend that was born and raised in England. It has been in her family for generations. Though this year will be the first year I try it, she did send me some and I have to say it was one of best tasting fruitcakes I've ever eaten. Enjoy


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Ingredients

5 oz
candied cherries
11 oz
all purpose flour
3 oz
chopped walnuts
3 oz
ground almonds
10 oz
butter
2 lb 1 oz
currants
eggs (same weight as butter)
1 Tbsp
honey
1 large
granny smith apple (grated)
drinking sherry
2 tsp
mixed spices

Directions Step-By-Step

1
Soak currants in sherry for 2 days.
2
Sift together flour, ground almond and spices.
3
Cream butter and sugar then add honey and mix.
4
Add 1 egg at a time alternating with flour mixture. When well mixed, add all fruit and apple.
5
Put into a 9" round or 8" square pan, 3" deep, lined with parchment paper.
6
Put cake in a preheated oven of 130 degrees for 1 1/2 hours. Turn oven down to 120 degrees and bake for another 4 1/2 hours. She noted this is her time but my oven may be different.
7
When cooked, leave in pan till cake is cold.
8
Remove cake from pan, and leave in parchment paper. Pierce top with a skewer and pour brandy over cake and wrap in foil.
9
Cake will mature in one month. Brandy may be added once a week during the fermenting time.
10
NOTE: having several friends from England, I know that they cook according to weight. Thus the reason for the directions for the eggs being the same weight as the butter. So until I make this myself, I do not know how many eggs that would be.

About this Recipe

Course/Dish: Cakes, Candies