Why Make This Recipe
Traditional British fruitcake is a delightful treat that brings a taste of history to the table. This cake is rich in flavors from mixed dried fruits, making it perfect for festive occasions or a cozy afternoon tea. It’s satisfying, easy to make, and great for sharing with family and friends. Plus, it’s an excellent way to use up leftover dried fruits and create a delicious dessert with minimal fuss.
How to Make Traditional British Fruitcake
Ingredients:
- 1 cup (130g) all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (50g) brown sugar
- 3/4 cup (180ml) milk (or brandy)
- 2 large eggs
- 3 cups (450g) mixed dried fruit
Directions:
- Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan.
- In a mixing bowl, combine all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together brown sugar, milk (or brandy), and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mixed dried fruit until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Traditional British Fruitcake
This fruitcake is delightful on its own, but you can also serve it with a dusting of powdered sugar or a light glaze for extra sweetness. It pairs wonderfully with a cup of tea or coffee. For a festive touch, consider adding a dollop of whipped cream or a scoop of vanilla ice cream.
How to Store Traditional British Fruitcake
To keep your fruitcake fresh, store it in an airtight container at room temperature. It can last for a week or more. If you want to keep it longer, wrap it tightly in plastic wrap and then in foil, and store it in the fridge or freezer. Either way, be sure to bring it back to room temperature before serving.
Tips to Make Traditional British Fruitcake
- For added flavor, soak the dried fruit in brandy or tea overnight before using it.
- Make sure not to overmix the batter; mixing until just combined will give you a tender cake.
- If you want a healthier option, you can substitute some of the all-purpose flour with whole wheat flour.
Variation
You can customize this fruitcake by using different dried fruits like cherries, apricots, or figs. Adding spices like cinnamon or nutmeg will also enhance the flavor.
FAQs
Can I use fresh fruits instead of dried fruits?
No, fresh fruits can add too much moisture and change the texture of the cake. Sticking with dried fruits is recommended.
Can I make this cake ahead of time?
Yes! In fact, fruitcake often tastes better after a few days as the flavors develop. Just make sure to store it properly.
Is this recipe suitable for freezing?
Yes, you can freeze this fruitcake. Just wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.
Traditional British Fruitcake
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan.
- In a mixing bowl, combine all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together brown sugar, milk (or brandy), and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mixed dried fruit until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
