Fruit Cake
Moist Christmas Fruit Cake - super flavorful fruit cake recipe that is moist and sure to please this holiday season, get the recipe.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Keyword: dried fruit, Fruit Cake, honey, milk powder
Servings: 6 loaves
Calories: 1235kcal
- 2 1/3 cups all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spices
- 1 teaspoon cinnamon powder
- 7 cups mixed dried fruits chopped (Please refer to Notes for preparation method)
- 2 sticks butter
- 1 cup brown sugar
- 1/2 cup honey
- 1 cup orange juice
- 1 teaspoon baking soda
- 4 large eggs
Grease and line 5-6 mini loaf pans. Preheat the oven to 300°F (150°C).
Sift the flour, milk powder and spices together.
Combine mixed fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to boil and simmer for about 5 minutes over low heat. Stir consistently. Remove the saucepan and leave to cool.
Combine the eggs and gently beat it using a fork. Gently stir it into the cooled cake mixture. Fold in the sifted ingredients. Spread evenly into prepared pan and bake for about 1 hour or until cooked.
Remove the cake and brush the top with brandy. Cover it tightly with aluminium foil. The cake is best eaten after a few days of aging.
To prepare 2-3 weeks in advance:
7 cups chopped mixed fruits (assortment of raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel and glazed cherries). 1 cup of nuts (almonds, hazelnuts, pecans or pistachio). 1 - 1.5 cups brandy or rum. Pour the brandy or rum into the chopped mixed fruits and nuts. Keep it in an airtight container for 2-3 weeks before use.
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Serving: 6loaves | Calories: 1235kcal | Carbohydrates: 231g | Protein: 15g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 560mg | Fiber: 18g | Sugar: 163g