Delicious and Moist Fruit Cake Recipe

An easy and delicious and moist Fruit Cake Recipe that is loaded with all the flavours you love, this really is the best Christmas fruit…

An easy and delicious and moist Fruit Cake Recipe that is loaded with all the flavours you love, this really is the best Christmas fruit cake recipe I have come across. If you are not after a dense, dry and crumbly fruit cake, this is your recipe! No soaking is required and can be made on the same day. This truly is the ultimate fruit cake!

There are many variations of a similar recipe online, this delicious cake is lovely, moist, flavourful and with the addition of pineapple a lovely rich cake without being too heavy and dense. It will keep incredibly well and can be made well ahead of time. Most fruit cakes improve as the days go by and this one is no exception – it just gets better. I hope you’ll enjoy this one. Let’s get started!

My Favourite Fruit Cake Recipe

My Favourite Fruit Cake Recipe

Yield: 12
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

An easy and delicious and moist Fruit Cake Recipe that is loaded with all the flavours you love, this really is the best fruit cake recipe.

Ingredients

  • 425 grams Crushed Pineapple, drained well
  • 500 grams Cake Fruit Mix (if this is not available in your country, use the following measurements - 75g Mixed Peel, 75g Glace Cherries, Sultanas - 250gm, Currents - 150gms, Raisins - 100gms)
  • 230 grams Butter, diced
  • 1 cup Sugar, 205 grams
  • 1 cup Water, 250 mls
  • 1 Tablespoon Brandy (or 1 teaspoon Brandy Essence)
  • 1 teaspoon Vanilla Essence
  • 2 Cups Plain White Flour, 260 grams
  • 1 teaspoon Mixed Spice
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 Eggs, beaten

Instructions

    1. In a large saucepan place the pineapple, fruit mix, butter, sugar, water, brandy (or essence) and vanilla.
    2. Over medium heat bring to a boil ensuring the butter and sugar have dissolved.
    3. Remove from the heat and set aside until the mixture is cool - approximately 4 hours
    4. Preheat the oven to 160C Bake and prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin for this recipe.
    5. Add to a bowl the cooled fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.
    6. Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour.
    7. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.
    8. Remove from the oven and allow the cake to cool completely inside the tin. Once the cake is cold, carefully remove onto a wire rack and slice to enjoy!

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