Nutritional Info

Nutrition Facts

Serving Size 1 (393g)

Calories 1547
Calories from Fat 1072 (69%)
Amount Per Serving %DIV
Total Fat 119.1g 183%
Saturated Fat 31.5g 158%
Monounsaturated Fat 75.1g
Polyunsaturated Fat 12.4g
Trans Fat 0.0g
Cholesterol 25.3mg 8%
Sodium 204.9mg 9%
Potassium 242.7mg 5%
Total Carbohydrate 109.4g 36%
Dietary Fiber 2.4g 10%
Sugars 51g
Protein 1.3g 3%

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Recipe Description
This recipe is more than a fruitcake. It's absolutely delicious and a real treat. It's very British-Welsh-Irish in nature. We make it every Christmas for the family and our favorite friends.
Prep time
24 hr 30 min
Cook time
2 hr
Ready In
26 hr 30 min

Ingredients

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Serves To:USMetric
1 Teaspoon(t)  almond extract
1 Tablespoon(T)  non fat milk
5   large eggs
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  mace, ground
2 Cup(c)  all purpose flour, sifted
1 Cup(c)  brown sugar, firmly packed
1 Cup(c)  white granulated sugar
1/4 Pound(lb)  unsalted butter
1/2 Cup(c)  dark brandy or rum
1/2 Pound(lb)  unsalted pecans
1/2 Pound(lb)  currants
1/2 Pound(lb)  golden raisins, packed (23.1 mg)
1/8 Pound(lb)  candied orange peel (30 mg)
1/8 Pound(lb)  candied lemon peel
1/4 Pound(lb)  candied citron
1/2 Pound(lb)  dates, pitted
1/2 Pound(lb)  seedless dark raisins (26 mg)
1 Pound(lb)  candied cherries
1 Pound(lb)  candied pineapple

Preparation

On the first day: Place all the fruits in large mixing bowl. Leave the fruit in whole pieces. Do not cut up. Pour the brandy or rum over the fruit. Cover with plastic wrap and let stand overnight at room temperature. On the second day: Prepare two 9 by 5 inch pans by lightly greasing them with unsalted shortening. You may use aluminum foil pans if giving them as gifts. Preheat oven to 300° F. Cream together the butter and the brown sugar, and then the white sugar. Sift 1 1/2 cups of the flour with the spices and the baking soda onto a sheet of waxed paper. Toss the remaining 1/2 cup of the flour with the fruits and nuts to keep them from sticking together. Mix well. In another bowl, beat the eggs slightly. Mix in the milk and almond extract. Add the egg mixture alternately three times with the flour mixture to the creamed sugar mixture. Pour the batter over the fruit and nuts. Mix gently until thoroughly combined. Pour the batter into the prepared loaf pans. Bake larger pans for about 2 hours, but test after 1 1/2 hours by inserting a thin bladed knife to see if it comes out clean. Smaller loaves will take about 1 1/2 hours or more. Ovens may vary, and they bake very slowly at such a low temperature. Cool in pan for half an hour before unmolding. When thoroughly cool, wrap the cake in cheesecloth, dampen lightly with brandy or rum, and store in a covered container or wrap in foil. The cakes need to be checked every week and the cheesecloth probably moistened again.

Additional notes

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British Fruit Cake
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