Ultimate Homemade Traditional British Rich Fruitcake Recipe
Ultimate Homemade Traditional British Rich Fruitcake Recipe
Introduction
There's nothing quite like a truly traditional British Rich Fruitcake. This isn't your average, often-maligned fruitcake; this is a deeply rich, wonderfully moist, and perfectly spiced masterpiece that improves with age. Ideal for festive celebrations, special occasions, or simply to enjoy with a cup of tea, our recipe ensures a dense, flavorful crumb packed with plump, brandy-soaked fruits. Prepare to create a cherished family tradition that tastes even better the longer it matures!
Ingredients
- 350g (12oz) mixed dried fruit (sultanas, raisins, currants)
- 50g (1.75oz) glacé cherries, halved
- 50g (1.75oz) candied peel, chopped
- 150ml (5fl oz) brandy, dark rum, or sherry, plus extra for feeding
- 175g (6oz) unsalted butter, softened
- 175g (6oz) dark muscovado sugar
- 3 large free-range eggs, beaten
- 225g (8oz) plain flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1/4 tsp ground nutmeg
- Pinch of salt
- 50g (1.75oz) chopped blanched almonds (optional)
- Zest of 1 orange (optional, for extra citrus notes)
Instructions
- Prepare the Fruit (Night Before): In a large bowl, combine the mixed dried fruit, glacé cherries, and candied peel. Pour over 150ml of your chosen alcohol. Stir well, cover, and let it soak overnight (or ideally for 2-3 days, stirring occasionally, for maximum flavour).
- Preheat Oven and Prepare Tin: Preheat your oven to a very low 140°C (275°F) / Fan 120°C / Gas Mark 1. Line a 20cm (8-inch) round cake tin with a double layer of baking parchment, ensuring it stands about 5cm (2 inches) above the rim of the tin. Wrap the outside of the tin with a double layer of brown paper or foil to protect the cake from over-baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and dark muscovado sugar together until light, fluffy, and pale.
- Add Eggs Gradually: Gradually beat in the eggs, a little at a time, mixing well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
- Combine Dry Ingredients: Sift the plain flour, baking powder, cinnamon, mixed spice, nutmeg, and salt into a separate bowl.
- Fold in Fruit and Dry Ingredients: Add the soaked fruit (and any remaining liquid from the bowl), chopped almonds (if using), and orange zest (if using) to the butter and sugar mixture. Stir well to combine. Then, gradually fold in the sifted dry ingredients until just combined and no streaks of flour remain. Be careful not to overmix.
- Bake the Cake: Spoon the mixture into the prepared cake tin and level the top gently. Make a slight hollow in the centre to help the cake bake evenly. Place in the preheated oven and bake for approximately 3.5 to 4 hours. The cake is ready when a skewer inserted into the centre comes out clean. If the top starts to brown too much, loosely cover it with foil.
- Cool and Feed: Once baked, remove the cake from the oven and prick the top all over with a skewer. Spoon 1-2 tablespoons of fresh brandy (or your chosen alcohol) over the hot cake. Let the cake cool completely in the tin before turning it out.
- Store and Mature: Once completely cold, remove the parchment paper. Wrap the cake in fresh baking parchment, then in foil. Store in an airtight container in a cool, dark place.
- Feed Weekly (Optional but Recommended): For a truly rich and moist cake, "feed" it with 1-2 tablespoons of alcohol every week or two for up to 2-3 months before serving. Prick the top, spoon over the alcohol, then re-wrap.
Pro Tips & Notes
- Soaking the Fruit: The longer the fruit soaks, the plumper and more flavourful it will be. Soaking for several days, stirring daily, yields the best results.
- Feeding the Cake: This step is crucial for moisture and flavour development. Use the same alcohol you soaked the fruit in. Don't overdo it, or the cake can become soggy.
- Maturation is Key: Like a fine wine, this fruitcake improves dramatically with age. Start baking at least 4-6 weeks before you plan to serve it, and ideally 2-3 months for Christmas.
- Non-Alcoholic Version: For an alcohol-free cake, soak the fruit in strong cold tea, orange juice, or apple juice. You can also feed it with fruit juice instead of alcohol.
- Preventing a Dry Cake: Don't overbake! The low and slow cooking method is essential. Wrapping the tin and covering the top helps maintain moisture.
- Storage: Always wrap fruitcake well in parchment and foil, then store in an airtight container. This prevents it from drying out and absorbing other fridge odours. It will keep for several months.
- Customise Your Fruit: Feel free to adjust the dried fruit mix to your liking. Add dried apricots, figs, dates, or cranberries for different textures and flavours.
Nutrition Facts (per serving)
- Calories: 350-400 kcal
- Protein: 4-5g
- Fat: 15-20g
- Saturated Fat: 8-10g
- Carbohydrates: 50-60g
- Sugars: 40-50g
- Fibre: 2-3g
Frequently Asked Questions
- Q: How far in advance can I make this fruitcake? A: For the best flavour and texture, you can make this fruitcake 2-3 months in advance, especially for Christmas. It benefits greatly from the maturation and regular feeding.
- Q: Can I freeze this fruitcake? A: Yes, rich fruitcake freezes exceptionally well. Wrap it tightly in parchment paper, then foil, and place it in an airtight container or freezer bag. It can be frozen for up to a year. Thaw overnight in the refrigerator before unwrapping and feeding.
- Q: My fruitcake is a bit dry, what went wrong? A: The most common reasons for a dry fruitcake are overbaking or not enough liquid (alcohol/juice). Ensure your oven temperature is accurate and bake low and slow. Feeding the cake regularly after baking also helps to reintroduce moisture.
- Q: Do I have to feed the cake with alcohol? A: No, you don't have to. While alcohol helps with preservation and adds depth of flavour, you can feed an alcohol-free cake with fruit juice (like orange or apple) or even cold tea. It won't have the same shelf life as an alcohol-fed cake but will still be delicious.
- Q: Can I use different nuts? A: Absolutely! While blanched almonds are traditional, you can substitute them with pecans, walnuts, or even a mix of nuts for varied flavour and texture.