English Fruitcake

donna morales


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

pinch tips: How to Cream Butter & Sugar


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

Directions Step-By-Step

Soak currants in sherry for 2 days.
Sift together flour, ground almond and spices.
Cream butter and sugar then add honey and mix.
Add 1 egg at a time alternating with flour mixture. When well mixed, add all fruit and apple.
Put into a 9" round or 8" square pan, 3" deep, lined with parchment paper.
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.
When cooked, leave in pan till cake is cold.
Remove cake from pan, and leave in parchment paper. Pierce top with a skewer and pour brandy over cake and wrap in foil.
Cake will mature in one month. Brandy may be added once a week during the fermenting time.
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