Old English Fruit Cake Recipe | CDKitchen.com (2024)

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#106748

serves/makes:

ready in:

over 5 hrs

3 reviews
2 comments

ingredients

1 pound butter
1 pound brown sugar (light or dark)
12 eggs
4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground mace
2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon salt
1 pound mixed candied fruit
1 pound candied cherries
1 pound muscat raisins (seeded)
1 pound seedless raisins
1 pound currants
1 pound pitted dates, cut in pieces
1/2 pound diced citron, optional
1 pound broken walnuts or nuts of your choice
1 cup rum or brandy
1/2 cup double-strength brewed coffee
2 large oranges, grated peel and juice of
1 lemon, grated peel and juice of

directions

Cream together the butter and sugar until very light and fluffy. Sift flour and mix with spices.

Combine all the fruits and nuts and mix with one cup of the spiced flour. Add remaining flour alternately with the well-beaten eggs, fruit juices and coffee to the creamed butter and sugar. Add fruits and nuts.

Butter 4 (5x9-inch) loaf pans and line with brown paper and wax paper and butter again. Spoon in batter.

Bake in a very slow oven (250 degrees F.) for about 3-1/2 hours, or until a toothpick inserted in the center of the cakes comes out clean.

Keep a shallow pan of hot water in the bottom of the oven. Set cakes in pan on wire racks to cool; remove from pans. Wrap each cake in a cloth moistened in brandy. Wrap individually in 2 layers of foil, sealing to make airtight.

Store in tins and age at least 1 month. Chill before slicing. If you wish, you may cover the tops with almond paste (marzipan) and candied fruit.

added by

ilovetocook23

recipe tips

Pre-soaking the dried fruits in rum or brandy overnight can enhance their flavor.

Chop larger fruits and nuts for even distribution throughout the cake.

Because this is such a dense cake, you need to use a low and slow baking method to prevent the cake from drying out or burning.

To prevent the cake from sticking, thoroughly butter the pans and line them with parchment paper (and butter the parchment as well).

For a moist cake, regularly brush or spray it with rum or brandy during the aging process.

Slice the cake with a sharp, thin-bladed knife to get clean slices.

Aging the cake for at least a month allows the flavors to develop.

common recipe questions

Can I substitute the butter with margarine?

It's best to stick with butter for this recipe, as it provides a richer flavor and better texture.

Is it necessary to use all the different types of fruits and nuts listed?

While the variety adds to the complexity of flavors, you can adjust the types and amounts as desired. Just make sure to keep the same ratio of ingredients.

Can I use fresh fruits instead of candied or dried fruits?

This recipe is designed for candied and dried fruits. Fresh fruits may release moisture and affect the cake's texture and shelf life.

What can I use instead of rum or brandy?

You can use fruit juice or a non-alcoholic rum or brandy flavoring as a substitute.

How do I know when the fruitcake is done?

The cake is done when a toothpick inserted into the center comes out clean. Due to the dense nature of fruitcake, it's important to check in several places.

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend, but the texture may vary slightly from the original recipe.

nutrition data

369 calories, 15 grams fat, 55 grams carbohydrates, 6 grams protein per serving.

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reviews & comments

hartvenita REVIEW:
December 24, 2020

I made this recipe in November. It made 5 medium loafs. I soaked 2 in Jim Beam apple, 2 in amaretto, 1 in real butter/vanilla & almond flavoring. They were a BIG hit. We cut them in half and gave them to friends and relatives for Christmas. All the people raved about them. They were asking for more. This is by far the best fruitcake recipe ever. Somewhat time consuming but every bit worth it!!
Alfred October 9, 2019

Exactly what I was looking for. I can take it from here; add my own touch.Have a great baking holliday.
Sally REVIEW:
October 9, 2019

This is basically the same recipe as a very old recipe my mother used. Most people agree it's about as good as a fruitcake can get, people often liking this cake that didn't like fruitcakes. Thank you for posting this fine, old recipe. Note that this recipe can also be made in two, parchment paper lined, 10" tube pans. (This was the recipe, from way back.) If you use two such pans, you may consider covering the pans with foil, poking some fork vents in the foil, for the first 2 1/2 hours baking, to avoid the top of the cakes over-browning. Also, you want to monitor the cakes are done at 3 1/2 hours, in my experience can take a bit longer to bake. The top should be firm when baked, the usual toothpick in the center coming out clean. I would think that perhaps covering loaf pans for awhile may be helpful, but have no experience with this recipe in loaf pans. It just makes sense that, if a tube pan can brown too fast, uncovered, loaf pans may, too?Enjoy!
mary November 11, 2018

Fruit cake is one of my favorite treats. The recipe calls for some planning and I'll give it a shot. Thanks and I'll let you know the results.
Birdy REVIEW:
November 2, 2012

We use this every year! Great adaptable recipe!

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