Traditional British Rich Fruitcake Recipe
A classic British rich fruitcake makes a perfect teatime treat, easily prepared with some advance planning.
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Instructions
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Preheat the oven to 325 F/170 C/Gas Mark 3 and line an 8 x 3-inch round cake pan with parchment paper.
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The day before baking, soak dried fruits in tea overnight at room temperature.
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Cream butter and sugar in a large bowl until light and smooth.
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Gradually beat in eggs and flour, alternating additions, then stir in treacle, brandy, nutmeg, lemon juice, and baking powder.
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Drain the soaked fruits, combine them with ground almonds, glacé cherries, and candied peel in a separate bowl.
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Gently fold the fruit mixture into the cake batter until just incorporated.
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Spoon the batter into the prepared pan and smooth the surface.
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Bake for 2 to 2 1/2 hours until a tester comes out clean; cool on a rack for 40 minutes.
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Remove the cake from the pan and cool completely on the rack before serving.