Rich Moist All-Purpose Fruit Cake

A versatile, moist fruit cake made by boiling sugars and cream before mixing with dried fruits and baking.

Baking Vegetarian Dessert Christmas Cake

Estimated Nutrition

Calories

457.3

kcal / serving

9145.5 kcal total

Carbs

76g

per serving

1520.8 g total

Fat

15.3g

per serving

305.4 g total

Protein

5.5g

per serving

110.2 g total

Cook Time

150

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

tsp

or zest

tsp

Lemon Extract

or zest

0.5

tsp

Bicarbonate Of Soda

Dairy

200

Double Cream

250

Unsalted Butter

cut into pieces

piece

Eggs

medium free-range

Fruits

350

Currants

350

Raisins

350

Prunes

chopped pitted

350

Glace Cherries

or more dried fruit

GrainsCereals

500

Strong White Bread Flour

Liquids

piece

Brandy

whisky or orange juice to finish

NutsSeeds

Mixed Spice

Other

Honey

Method

Preheat the oven to 170°C and line a 25cm round deep cake tin with non-stick paper.

Boil the golden syrup, treacle, honey, sugar, cream, and mixed spice in a saucepan.

Transfer to a bowl, stir in the butter pieces until melted, then add the extracts.

Beat in the eggs until smooth and stir in all the dried fruit.

Mix the flour and bicarbonate of soda together and stir evenly into the batter.

Spoon the mixture into the tin and bake for 2 to 2.5 hours.

Cool the cake in the tin before removing carefully.

Spoon alcohol or juice over the cold cake and wrap it for 3 to 4 days.