Traditional British Fruitcake
A rich and moist cake packed with a variety of dried fruits, perfect for holiday celebrations and easy to make for bakers of all levels.
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Wet ingredients
- ¼ cup brown sugar
- 3 cups milk or brandy Use milk for a non-alcoholic version or brandy for added flavor.
- 2 large eggs
Fruits
- 3 cups mixed dried fruit Soak the fruit in milk or brandy for extra flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease and line a cake pan.
- In a large bowl, mix together the flour, baking powder, and salt.
- In another bowl, whisk the eggs and brown sugar until well combined.
- Gradually add the milk (or brandy) to the eggs and sugar mixture.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the mixed dried fruit.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve slices plain or with tea, whipped cream, or cheese. For better flavor, soak mixed dried fruits in brandy or milk beforehand. Don’t overmix the batter to prevent a dense cake. Test doneness with a skewer before removing from the oven. Refrigerate for increased longevity.
