Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake
- Fruit Mixture
- 1 lb raisins
- 1 lb prunes
- 1 lb currants
- lemon, lime, orange zest (optional)
- 1 750ml bottle of port wine
- Cake Batter
- 1 lb butter
- 1 lb sugar
- 1 lb flour
- 9 eggs
- 1 tsp vanilla
- 4 tsp baking powder
- 1/2 tsp nutmeg (add 1tsp if you like a lot of nutmeg)
- 1 tsp cinnamon
- 1 lemon, zested
- 3 1/2 cups of blended fruit mixture
For the mixed fruit
- Empty all the dried fruits into a bowl and mix with your hand.
- A little at a time, add fruit and wine to your blender until it has blended into chunks. You do not want a puree here! You can also do this in a food processor, just be sure to blend the fruits slightly.
- Pour fruit mixture into a large container and let it soak for at minimum 3-4 weeks. Some people let it soak for up to 1 year.
For the cake batter
- Cream butter and sugar together. Add eggs a few at a time.
- Add 3 1/2 cups of the fruit mixture, the vanilla and lemon zest (and whatever other zests you would like to use). Mix together.
- Sift all dry ingredients together and add to the batter a little at a time.
- Your spatula or a small spoon should be able to stand up in the batter, this is how you will know it is ready.
- Pour into a 9 in square pan, and bake for 55 minutes at 300 degrees. You can check the cake after 40 minutes. The toothpick should come out clean. Another way to know the cake is almost ready is when the edges start to look dry and shiny.
- *I will note here that everyone’s oven heats up differently. So the baking time may not be exact for everyone. Just keep checking the cake after 40 min and in 10 minute increments thereafter.
- This cake is a very moist and wet cake, it is not supposed to be dry, if your cake comes out dry then you have over baked it.
- Let the cake cool completely before cutting and tasting, tasting it hot will mislead you to the actual taste. Enjoy and please email me with any questions! firstname.lastname@example.org
- Alicia Senhouse owner of The Inner Gourmet, a blog about food, culture, and stories grew up in a Guyanese home where her mother prepared and cooked all of their meals, including traditional Guyanese foods. The Inner Gourmet blog was created in January 2010 as a means to document her passion for food, as well as help inspire those who might find Caribbean cooking a bit intimidating.
Adapted from Inner Gourmet