| Level: | Easy |
| Total: | 3 hr 5 min |
| Prep: | 20 min |
| Cook: | 2 hr 45 min |
| Yield: | 10 servings |
Ingredients
- 1/2 cup butter
- 1/2 cup lard
- 1 heaping cup brown sugar
- 4 eggs
- 1 1/4 cups “wholemeal” (whole wheat) flour
- 1 1/4 cups self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1 tablespoon molasses
- 2 pounds mixed candied fruit
- 1 lemon, zested
- 1 orange, zested and juiced
- 1/4 cup sherry
- 1 tablespoon brandy
- 1 tablespoon milk
Instructions
- Preheat oven to 325 degrees F.
- In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
- Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
- Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 680 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 117 g |
| Dietary Fiber | 3 g |
| Sugar | 90 g |
| Protein | 6 g |
| Cholesterol | 98 mg |
| Sodium | 343 mg |
Reviews
This is the one recipe that seems to be the most similar to the fruitcake my grandmother made while I was growing up. It’s a nostalgia thing. After years of trying other fruitcake recipes and having them not turn out like her fruitcakes, I was happy to find this one last year and I’m making another one again this year. You don’t have to use Sherry. My grandmother used everything from bourbon to flavored brandy to sweet red wine depending on the flavor she wanted.
I love because it feels old fashioned but still not like I remembered but I hate it has too wait so long to eat…