Old English Fruit Cake

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Servings: 4 Difficulty: Advanced
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A rich, dark, and spiced holiday classic steeped in fruit and alcohol
Old English Fruit Cake recipe image
Old English Fruit Cake recipe image
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Old English Fruit Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 431.3

Description

This traditional Old English Fruit Cake is the epitome of festive baking. Deeply flavored with warm spices like cinnamon, mace, and cloves, it is loaded with a generous mix of candied fruits, raisins, and nuts. The batter is enriched with butter, eggs, and a splash of rum or brandy, creating a dense, moist crumb that improves with age. Ideal for Christmas or special celebrations, this cake offers a complex, indulgent taste experience. It serves beautifully as a dessert or paired with tea. While it requires patience during the long, slow baking process, the result is a timeless treat that embodies the warmth and tradition of the season.

Ingredients

Directions

  1. Preheat oven to 250&# 194;°F (120ðC). Place a shallow pan of water on the bottom shelf of the oven to create humidity.
  2. Cream together the butter and brown sugar in a large bowl until the mixture is light and fluffy.
  3. Add the well-beaten egg yolks to the butter mixture and stir vigorously until smooth and creamy.
  4. In a separate bowl, sift together the flour, cinnamon, mace, cloves, allspice, nutmeg, and salt.
  5. In a large bowl, combine the mixed candied fruit, candied cherries, seeded raisins, seedless raisins, currants, chopped dates, diced citron (if using), and broken walnuts.
  6. Toss the fruit and nut mixture lightly with 1 cup of the spiced flour mixture to coat.
  7. Prepare the liquid mixture by combining the rum or brandy, strong coffee, orange peel, orange juice, and lemon peel.
  8. Add the remaining spiced flour to the egg and butter batter, blending it in alternately with the rum-coffee-fruit peel mixture.
  9. Fold the coated fruit and nut mixture into the batter until well combined.
  10. In a clean bowl, beat the egg whites until they hold stiff peaks, then gently fold them into the batter.
  11. Butter four 5x9 inch loaf pans, line them with brown paper, and butter the paper again. Spoon the batter evenly into the pans.
  12. Bake in the slow oven for 3 hours and 30 minutes, or until a toothpick inserted into the center comes out clean.
  13. Allow the cakes to cool in the pans for 15 minutes before removing them to wire racks to cool completely.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 431.3kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 74.9mg4%
Total Carbohydrate 111.2g38%
Dietary Fiber 0.0g0%
Sugars 111.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality dried fruits and soak them in the rum or brandy for 24 hours before baking if time permits.

Citron has a strong flavor; if omitted, substitute with additional candied pineapple or orange peel.

Ensure the oven temperature is accurate; a very slow bake prevents the fruit from burning and ensures the center cooks through.

Wrap the cooled cakes tightly in foil or plastic wrap. They can be stored in a cool, dry place for several months, or frozen for longer storage. The flavor improves as the cake "matures" over time.

Keywords: fruitcake, christmas, holiday, british, english, spiced, raisins, candied, rum, brand, nuts, loaf, baking, dessert, traditional, moist, dark, spices, walnuts
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