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


★★★★★ 1 vote



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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

How to Make English Fruitcake


  • 1Soak currants in sherry for 2 days.
  • 2Sift together flour, ground almond and spices.
  • 3Cream butter and sugar then add honey and mix.
  • 4Add 1 egg at a time alternating with flour mixture. When well mixed, add all fruit and apple.
  • 5Put into a 9" round or 8" square pan, 3" deep, lined with parchment paper.
  • 6Put 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.
  • 7When cooked, leave in pan till cake is cold.
  • 8Remove cake from pan, and leave in parchment paper. Pierce top with a skewer and pour brandy over cake and wrap in foil.
  • 9Cake will mature in one month. Brandy may be added once a week during the fermenting time.
  • 10NOTE: 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.

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About English Fruitcake

Course/Dish: Cakes, Candies

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