3 hrs 20 mins
Boo L's Note:
The British tradition is for a very dark fruitcake, with marzipan and icing, but we've always made this rather lighter version instead. You can make it the day before you want to eat it (rather than ages in advance) and it keeps for a couple of months wrapped in tin foil. We also never put nuts in, although similar recipes contain a handful of almonds or walnuts. The "mixed fruit" referred to in the ingredients is a mixture of raisins, sultanas, mixed peel, and maybe other things like currants. It's just something we buy ready mixed.
My Private Note
Units: US | Metric
- 1Preheat the oven to 150C (300F / Gas mark 2) and line a deep 9 inch (23cm) square tin with a double layer of baking parchment (this should protrude over the top of the edges of the tin).
- 2Melt the butter over the stove, and mix in the pineapple, mixed fruit, cherries and sugar. These should be kept over a high heat until the mixture begins to boil, and the sugar is completely dissolved. This can take 5 minutes.
- 3Cool the mixture until it is look warm (or else the eggs will scramble).
- 4Sift together the two kinds of flour and mixed spice.
- 5Beat the eggs and the flour mixture into the sugar-fruit mixture.
- 6Transfer the entire mixture into the lined tin.
- 7Cut a double piece of brown paper the same size as the tin to act as a lid, with a small air vent in the centre.
- 8Wrap the outside of the tin in a double layer of baking parchment. This will help to stop the cake from catching.
- 9Bake for 3 hours (and skewer test to check it is completely done - the skewer should come out clean).
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Nutritional Facts for Heap Family Christmas Cake
Serving Size: 1 (41 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 123.3
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 2.0 g
- Cholesterol 16.3 mg
- Sodium 37.7 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 1.2 g
- Sugars 9.6 g
- Protein 1.4 g
The following items or measurements are not included: