Rich Fruit Cake

A rich fruit cake using honey instead of sugar.

Download This Recipe as a PDF

Ingredients:

4oz currants.

4oz sultanas.

8oz raisins.

Brandy to cover.

8ozb butter.

8oz honey.

4eggs .

12 oz self-raising flour.

1 teaspoon grated nutmeg

2 heaped teaspoons mixed spice.

Half teaspoon salt

2oz (home-made) candied peel.

8oz glace cherries.

2oz soft dried apricots, chopped.

2oz dried apple flakes, chopped (optional).

2oz dates, chopped.

2 oz dried figs, chopped.

1 orange, zest and juice.

1 lemon, zest and juice.

3oz whole almonds chopped.

3oz Brazil nuts, chopped.

Method:

Place the raisins, currants and sultanas in a jar or similar container, cover with brandy and leave to soak for several weeks.

Cream the butter and honey.

Whisk in the eggs one at a time with a teaspoon of flour.

Fold in the dry ingredients.

Fold in the drained fruit (reserving the brandy), other fruit and nuts.

Place the mix in a 10 inch cake mould (silicone or greased and lined).

Cook in a pre-heated oven at 140C, Gas 1 for 2 hours 15 minutes then reduce to 120C, Gas Half for a further 45 minutes.   The internal temperature of the cake should reach about 96C.

When cool, remove from cake mould and, over a week, inject the cake with the sieved reserved brandy.

Decorate as you like.

My Tips:

If replacing the honey with soft brown sugar, reduce the flour to 8ounces.

I used the same recipe for an Easter Simnel cake but with a rolled layer of marzipan on top of the first half of the mix before topping with the remainder before cooking.

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© 2022 - Penny Melville-Brown
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