fruit cake

ByEditorial Staff February 1, 2024

Make this easy-boiled fruitcake for your cake tin. Filled with juicy raisins, sultanas, currants, and mixed peel, a perfect match for afternoon tea with a cuppa.

Prep: 10 mins
Cook:1 hrs 10 mins
plus cooling
Easy
Serves: 12

Ingredients

125g unsalted butter, cubed, plus extra for the tin
175g light brown soft sugar,
200g raisins
200g sultanas
100g currants
50g mixed peel
225g self-raising flour
1½ tsp mixed spice
½ tsp bicarbonate of soda
2 eggs, beaten

fruit cake Method

Step: 1 Warm up the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Liquefy the sugar, butter, and 225ml water in a big saucepan. When melted, add raisins, sultanas, currants and mixed peel. Drive to a gentle boil, and mix occasionally, cook till reduced and softened, about 10-15 mins. Take off from the heat and let it cool to room temperature.

Step: 2 Take a large sized bowl and tip into the flour, mixed spice, bicarbonate of soda and a pinch of salt. Now add the cooled fruit mixture and mix, after that add the eggs and mix to merge. Bake for about 45-55 mins till it become dark brown in color and insert a skewer into the middle and it comes out clean. Let it cool in the tin for about 10 mins, and shift to a wire rack to cool completely. Cut them into slices and serve.