Easy Christmas Fruitcake

Easy Christmas Fruitcake


14 people made this

This recipe boils the mixed fruit first in milk before baking which results in a deliciously moist cake. After baking you can ice it for a festive touch if you like.

Mark Richards

Serves: 10 

  • 340g dried mixed fruit, diced
  • 140g glace cherries, roughly diced
  • 60g candied mixed citrus peel
  • 60g walnuts, chopped
  • 1 1/2 cups white sugar
  • 190g butter
  • 1 teaspoon ground allspice
  • 1/2 teaspoon bicarb soda
  • 1 cup (250ml) milk
  • 340g self-raising flour, sifted
  • 2 eggs

Preparation:20min  ›  Cook:2hours10min  ›  Ready in:2hours30min 

  1. Preheat oven to 160 degrees C. Line one 20cm deep-sided cake tin with baking paper.
  2. Place the dried fruit, cherries, peel, walnuts, sugar, butter, allspice, bicarb soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool.
  3. Stir in the flour and the eggs. Pour batter into the prepared tin.
  4. Bake 40 minutes then reduce temperature to 150 degrees C and continue to bake for 1 1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes, then turn it out onto a cake rack, remove baking paper and let cool. Cake can be stored for up to 6 months wrapped in foil in an airtight tin.

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