Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Fruitcake Recipe
    Lost? Site Map

    Baked Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    76 hrs

    72 hrs

    4 hrs

    AussieHusky's Note:

    Ive entered this cake into many competitions and it has always won first place, its adapted from a 1950's copy of Good Housekeeping.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 14

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Soak the fruit (Excluding the extra cherries) in the Alcohol in the fridge for 3 days and stir twice a day, You can substitute any of the liquors for any others you like as long as their fruity.
    2. 2
      Beat the Butter and sugar in a large bowl with electric beaters until the the mix is pale, light and fluffy and has almost doubled in volume.
    3. 3
      Break the eggs into a cup then add them in to the butter mix 1 tbsp at a time otherwise the mix will curdle, Dont worry if the mix curdles, just keep stiring and eventually it will stop curdling.
    4. 4
      Sift together the flour and spices then alternate between folding in 1 cup of flour, then 1 cup of fruit mix stirring after each addition until its all gone.
    5. 5
      Line a 20cm (8inch) round cake tin with baking paper and pour in the mixture, knocking it a few times to release any air bubbles and flatten the top. Using the extra cherries make a pattern on top of the cake.
    6. 6
      Place the cake tin on a newspaper lined baking tray (To stop the base from burning) then put it in the centre of a pre heated oven at 150C and bake for 3 and ¾ hours, If the cake starts to brown to quickly reduce to 130C and place baking paper over the top of the tin.
    7. 7
      For best flavor wrap the cake in baking paper and store it in a air tight container for 3 months to let the taste mature.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Baked Fruitcake

    Serving Size: 1 (160 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 519.7
     
    Calories from Fat 148
    28%
    Total Fat 16.4 g
    25%
    Saturated Fat 9.6 g
    48%
    Cholesterol 98.5 mg
    32%
    Sodium 147.6 mg
    6%
    Total Carbohydrate 84.6 g
    28%
    Dietary Fiber 6.3 g
    25%
    Sugars 20.7 g
    83%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    sweet vermouth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites