Rich Christmas Fruitcake

Recipe by JustJanS
READY IN: 4hrs
YIELD: 1 cake




  • Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
  • Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
  • Weigh and measure ingredients.
  • Sift flour salt and spices.
  • Cream butter and sugar.
  • Gradually add the eggs to the creamed mixture.
  • Mix well.
  • It may look a bit curdled at this stage, but that's OK.
  • Add the fruit, nuts, then the flour and liquid.
  • Stir gently and thoroughly. I do this with my (clean) hands.
  • Place in the prepared tin, hollowing out the centre a little to allow for rising.
  • You can decorate the top with blanched whole almonds now if you wish.
  • Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
  • When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
  • This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.