A true British institution.
| Servings: | 16 |
| Yield: | 1 to 9 – inch tube cake |
Ingredients
- 2 cups packed brown sugar
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 2 tablespoons ground cinnamon
- 2 tablespoons ground cloves
- 2 tablespoons ground allspice
- 2 tablespoons ground nutmeg
- 4 eggs
- 2 tablespoons lemon zest
- 2 tablespoons vanilla extract
- ½ cup brandy
- 1 ½ cups raisins
- 1 ½ cups chopped nuts
- 1 ½ cups dried mixed fruit
- 1 ½ cups butter, melted
- 1 ¾ cups brandy
Instructions
- Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
- In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
- Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
- Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Nutrition Facts
| Calories | 639 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 378 mg |
| Sugars | 36 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
100% perfect
This is my go to recipe. It’s a easy base recipe for me to adapt to my current recipe which I have used for years. Thank you Roxy for sharing. Changes I made: 1. 2 tablespoon of allspice is what I use. We don’t like too much spices and most people can’t wait for 2 weeks to eat it. 2. I replace the sugar with dark molasses sugar. It gives it a flavour I like very much. 3. I bake in smaller containers because I gift them. With 4 containers on a tray, baking time is about 2 hours at 150c. 4. I soak my dried fruits with Jamaican rum minimum 1 week. Excess liquid from soaking I saved for brushing the cake later on. 5. Dried fruits on top are mixed with apricot jam and rum then scooped on top and put into the fridge.
I made it following 100% , it took more than 3 hours but my cake does not come out clean .
I make this every December and it’s an absolute hit! I call it my boozy boozy cake. I skip the nuts and raisins though and only add the cherries. Bake time is definitely 2 hours though
The raw batter is delicious and I am giving it five stars on that basis (but I did decrease the cloves, nutmeg and allspice to 1 tablespoon). I would like to hear from Roxy about oven temperature and bake time. Roxy is the oven temperature and bake time correct? Mine is still in the oven. It’s been an hour and the toothpick comes out clean but it jiggles when I touch it. I don’t think it is done.
I will try it again it was enjoyable
This is the best tasting fruitcake I’ve made but there was an issue with the temp and time….after the hour was done at 225 I was skeptical so just put it up to 350 and for 45 min more to test….also someone said that there were candied fruits in here and there is NOT….just dried fruits and NO Citrin….thank goodness! So whomever posted that just don’t assume there are candied fruits in this recipe! All good! I make this ahead of time to account for the brandy spooning! Love it!!!
Simple ingredients recipe. My family loves this cake. I’m giving 5 stars, Thanks!
Recipe is very uninteresting, no big chunks of fruit or nuts. The amount of cloves pretty much guarantees it will be almost inedible because all you get is that spice. Will never make this again and consider it a total waste of some costly ingredients. Plus it took twice as long to cook as noted and I think the writer must have made some errors in entering this recipe. DON’T WASTE YOUR TIME.
This took nearly 2 hours. Then the firnal part of recipe did not state to either turn upside down or leave in pan or anything, Just cool on wire rack. So I thought it needed to invert, well it broke apart. BUT IT IS delish. So next time I know to leave it in pan, set at higher setting and bake for longer than 1 hour.
I read the reviews before I started and seen where some thought the spices were a little too much so I used 1 tablespoon of each of the spices and I used dark brown sugar just because I love dark brown sugar. Everything else exactly like the recipe says. I used six small loaf pans and baked at 250 for 1 hour. It was absolutely outta this world. I ate one by myself and my son ate one as soon as they came outta the oven. This is amazing and did I mention that I don’t like fruitcake? The other four I wrapped in cheesecloth soaked in brandy and sealed them up in quart sized ziplock storage bags and put them in the fridge. I can’t wait to test the finished product!
I did not make any changes. Your recipe says to bake it at 225degrees, for 1 hour. How do you expect the cake to bake at such a low temperature. I had to turn the temp to 325 to finish baking it. The cake is still a mess. It also has too much butter in it. It is very greasy. I won’t make it again…
After reading others reviews about it having to cook for 3 hours, I determined the oven temp in the directions is incorrect. I divided the batter into 2 bread pans and baked it at 325 for 1 hour and it came out perfect. I have not tried it because it says it has to rest for a few weeks. My dad loves fruitcake and he has never had a homemade fruitcake. I’m sure my dad will love this for Christmas. It does smell really good. ( I don’t like fruitcake)
This cake is toxic. 2 tablespoons of Nutmeg is way to much for the cake. The toxic dose of nutmeg is two to three teaspoons. I assumed no one would ever come close to that amount unintentionally until I saw report in which a couple ate some pasta, collapsed, and were subsequently hospitalized. It was a big mystery until “On close questioning, the husband revealed that he had accidentally added one third of a 30g spice jar of nutmeg to the meal whilst cooking it.” That’s about 4 teaspoons–I don’t know how they could have eaten it! I imagine the poor wife just trying to be polite.
I made this cake last night. I have to say it did not go as planned. I had read comments about it taking longer than an hour…so I was prepared for that. After about 1 3/4 hours the toothpick test came back clean. But it was not done. I put it in for another 30 minutes at 300 this morning. I haven’t tasted it yet so I hope it at least tastes good.
there was too much clove and ginger
Needed To Cook It Alot Longer. Should be Like 325 Degrees for at Least 1-1/2 Hours. Put a Pan On Water Underneath It. Havent Tasted it Yet But I Did Cut The Spices and Sugar Down a Bit. Hop Its Good as I Love Fruitcake>
A family friend said it was the best fruitcake she ever had!
it is nice to make it made it already
Most delicious. Chewy yet moist. I doubled the portions as i wanted to give as christmas gifts. I used 1 cup of butter instead of 1.5 cups. Also substituted with currants and dried cranberries.
WAY TOO MUCH SPICE!!