Very Rich Fruitcake

Very Rich Fruitcake


8 people made this

This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the glace cherries, if you like.


Serves: 40 

  • 6 cups sultanas
  • 3 cups dried currants
  • 1 1/2 cups pitted dates
  • 6 cups raisins
  • 450g candied mixed citrus peel
  • 250g glace cherries
  • 2 cups almonds
  • 3 1/4 cups (400g) plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground allspice
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 500g butter
  • 1 tablespoon vanilla essence
  • 1 tablespoon almond essence
  • 2 cups (400g) white sugar
  • 12 egg yolks
  • 1/2 cup molasses
  • 12 egg whites
  • 1/2 cup (125ml) grape juice
  • 1/2 cup (125ml) strong brewed coffee

Preparation:1hour  ›  Cook:3hours30min  ›  Ready in:4hours30min 

  1. Wash and dry the sultanas and the currants. Wash, dry, pit and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds and slice them lengthwise. Combine fruits and nuts in large bowl.
  2. Grease and line 3 20cm round pans with 4 layers of heavy waxed paper. Grease again. Preheat oven to 135 degrees C.
  3. Sift together flour, baking powder, bicarb soda, salt and spices. Remove 1 cup of this flour mixture and combine with fruit and nuts. Mix until fruit is well coated.
  4. Cream the butter until fluffy. Add essences. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-coloured and beat into the butter mixture. Stir in the molasses and beat together well. Add half of the remaining flour mixture and blend thoroughly.
  5. Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  6. Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven 3 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

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