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Christmas fruit cake recipes
Perfect for so many occasions (how many cakes are suitable for celebrating a christening *and* signifying Judas's betrayal of Christ?), the humble fruit cake is the cornerstone of home baking and the tastiest of Christmas traditions. Whether you're marzipanning, Royal-icing or dunking in your tea, a never-fail recipe is a must, so we've rounded up the three best recipes for you to try.
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Best for... works every time
Dillonsgranma shares this 'go to' recipe - simple, but effective.
Ingredients
- 225g butter
- 225g caster sugar
- 225g self-raising flour
- 225g dried mixed fruit
- 4 eggs
- Pinch of salt
Method
- Pre-heat oven to 180°C.
- Cream the butter and sugar together.
- Add one egg, 55g of the flour and 55g of fruit at a time and stir well until all the ingredients are mixed together. This stops the fruit sinking to the bottom of the cake.
- Bake in the oven for about two hours or until golden brown. A skewer should comes out clean from the centre of cake.
Best for... speedy baking
jintzy's recipe gives you a delicious fruit cake in just two steps - perfect for when you want a last-minute teatime treat.
Ingredients
- 340g dried fruit
- 225g sugar
- 225g cooking margarine
- 450g self-raising flour sifted with mixed spice added.
- 1 egg beaten with ¼ litre milk
Method
- Boil the first three ingredients together for three minutes and allow to cool.
- Mix this with all the other ingredients and tip it into a lined tin. Cover with two layers of foil and bake at 180°C for two hours, removing the foil for the final 30 minutes.
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Best for... the classic
Gally brings us her ultimate fruitcake - plenty of dried fruit, and you can even swap the water for tea!
Ingredients
- 225g self-raising flour
- 340g mixed dried fruit
- 115g margarine
- 1 egg, beaten (you can use 2 if you like)
- ¼ pint water
- 115g brown sugar
- Pinch of mixed spice
Method
1. Put the water, margarine, sugar and fruit into a pan, bring to the boil and simmer for 20 minutes. Cool.
2. Add the egg(s) and stir in flour and spices.
3. Place mixture into a 20cm lined tin and bake in a very moderate oven (150°C), for about one hour.
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