Easy to Make
Fruit Cake Recipes

Fruit Cake Recipes
Fruit cakes have been eaten for hundreds of years, and were often soaked in alcohol to preserve them. Some of the earliest recorded cakes were made from fruit, and they were the preserve of the rich and influential. Thank goodness times have changed and we can all enjoy delicious fruit cake recipes. Often used in wedding cakes, anniversary cakes and special birthdays, the fruit cake is usually coated in a lite apricot glaze, then covered in a layer of marzipan and iced with a royal or fondant icing.

Easy Fruit Birthday Cake Recipe

• 8 oz (250g) flour
  
• 8oz (250g) sugar
  
• ½ teaspoon ground nutmeg
  
• ½ teaspoon ground ginger
  
• ¼ teaspoon ground cloves
  
• 1 ½ teaspoons ground cinnamon
  
• 4 eggs (beaten)
  
• 2 oz (50g) candied cherries, chopped
  
• 6 oz (175g) currants or raisons
  
• 6oz (175g) sultanas
  
• 2oz (50g) ground almonds
  
• 4oz (100g) mixed candied fruitcake peel
  
• 8 oz(250g) butter or margarine
  
• Grated rind of 1 orange
  
• 2 tablespoons orange juice
  
• 2 tablespoons milk
  

Method

1. Put the butter (or margarine) into a large bowl. Add the sugar and beat together until light and fluffy
   
2. Beat in the eggs, one at a time. Add a spoonful of the flour after each egg to prevent the mixture from curdling
   
3. Sift the flour with the spices into a separate bowl. Add the orange rind
   
4. Fold the flour/spice/rind into the cake mixture
   
5. Add the orange juice and the milk and mix thoroughly
   
6. Add the dried fruit(cherries, currants (or raisons), sultanas, candied fruitcake peel and almonds and mix well
   
7. Pour the mixture into the baking pan
   
8. Bake at 325F (160C) for about 2 ½ hours. Test if the cake is done by inserting a thin skewer into the center. If it comes out clean, the cake is done
   
9. Leave to cool in the tin, then turn out. If not using right away, wrap in foil until required- this cake should keep for 2 - 3 weeks if well wrapped
   

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