One Bowl Fruitcake

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    One Bowl Fruitcake

    One Bowl Fruitcake

    (79)
    14days1hour


    76 people made this

    A Christmas fruitcake can seem like a lot of trouble but it doesn't have to be. With this recipe all ingredients are simply combined and baked. It needs to age for 2 weeks.

    Ingredients
    Serves: 16 

    • 2 cups packed brown sugar
    • 3 cups (375g) plain flour
    • 1 tablespoon bicarb soda
    • 2 tablespoons ground cinnamon
    • 2 tablespoons ground cloves
    • 2 tablespoons ground allspice
    • 2 tablespoons ground nutmeg
    • 4 eggs
    • 2 tablespoons lemon zest
    • 2 tablespoons vanilla essence
    • 1/2 cup brandy
    • 1 1/2 cups raisins
    • 1 1/2 cups chopped nuts
    • 1 1/2 cups dried mixed fruit
    • 375g butter, melted
    • 1 3/4 cups brandy

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:14days resting  ›  Ready in:14days1hour20min 

    1. Preheat oven to 110 degrees C. Grease and flour a ring tin.
    2. In a large bowl, combine sugar, flour, bicarb soda, spices, eggs, lemon zest, vanilla, 1/2 cup brandy, fruit, nuts and melted butter. Mix thoroughly. Pour into prepared tin.
    3. Bake for 1 hour, or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
    4. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
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    Reviews and Ratings
    Global Ratings:
    (79)

    Reviews in English (79)

    by
    135

    This is THE perfect fruitcake recipie. The only changes i made were to double the amount of brandy and used it to soak the fruits for 24 hours before making the cake. Good cake texture and not too much fruit. The cake mixture, using four eggs, filled an eight inch round tin and took THREE AND A HALF HOURS to bake at the stated temperature. Thanks for sharing.  -  23 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    117

    I thought this was the best fruitcake I've eaten. I was specifically looking for a recipe that called for real dried fruit, no candied stuff. My daughter-in-law and I made 3 of them a month ago. We waited a month to eat any. It is so moist and very spicey. I brushed on a little brandy every other day for about the first 10 days after baking, then just left it wrapped. Even family members who questioned why we would make a fruitcake liked this one. Wonderful!  -  30 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    62

    It is delicious. I gave them away as Christmas presents and received great compliments. I'll be baking it again for Chinese New Year. This time, I'll start earlier so that it will have at least 1 month of resting time and maybe more brandy.  -  14 Jan 2002  (Review from Allrecipes USA and Canada)

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