I am looking for a Enlish fruit cake receipe.?

Question

A fruit cake receipe with mixed peel and raisins and almonds ingredients.

Answer 1

ENGLISH FRUIT CAKE

5 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
1/4 tsp. mace
1 c. shortening
1 7/8 c. brown sugar
3 eggs, well beaten
1 tsp. lemon extract
3 1/4 c. raisins
1/4 c. sliced candied orange peel
1/4 c. sliced lemon (candied) peel
1/4 c. sliced citron
1/4 c. sliced candied pineapple or cherries
1 c. sliced walnut meats
1 c. fruit juice

Sift flour, baking powder, and mace together 3 times. Cream shortening and sugar together until fluffy. Add eggs and beat well. Add lemon extract, fruit, and nuts and mix well. Add dry ingredients and fruit juice alternately in small amounts, beating thoroughly after each addition. Pour into tube pan lined with greased brown paper. Bake in slow oven (300 degrees) for 2 to 2 1/2 hours. Test with toothpick. Makes one 10 inch cake

Answer 2

Dark english fruit cake

Keywords: Easy, Christmas, Fruit, Cake, British

This is the traditional rich dark fruit cake I make every year for christmas, as well as a couple of times during the year - even had it in three tiers for our wedding. It is very dark and intense in flavour.


The fruity ingredients can be substituted quite freely, as long as the final weight of fruit comes to app. the same weight as in the recipe. Try adding dried, diced apricots or figs. I'm sure dried cherries or cranberries would be nice as well. Almond flakes could be replaced by coarsly chopped walnuts. And so on and so forth. The sky is the limit. If using alcohol is not an option, substitute the brandy with orange juice.


If you can get hold of natural glace cherries (the very dark red ones) they are preferable to the nasty red/green ones. And whole candied orange and lemon peel that you dice yourself makes a lot of difference to the overall flavour. I add quite a lot more peel than in the recipe when I have access to whole peel.

325 g raisins
225 g sultanas
175 g currants
150 g halved glacé cherries
50 g mixed peel (go for whole candied peel that you chop yourself)
50 g flaked almonds
2 tsp grated lemon rind
2 T lemon juice
3 T brandy or rum (I use a lot more)
250 g flour
2-1/2 tsp mixed spice
65 g ground almonds
200 g dark brown sugar
200 g butter, softened
2 T black treacle (or molasses)
4 eggs





The day before baking (or several days or weeks before) place the raisins, currants, sultanas, peel, glacé cherries, flaked almonds, lemon juice, lemon rind and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed.


Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.


Spoon batter over fruit and stir until everything is well blended.


Spoon the mixture into a 22 cm springform tin lined bottom and sides with waxed paper. Smooth the surface.


Bake for 3-3½ hours in a 140 c. oven. The cake should feel firm and a wooden skewer should come out clean.


Let the cake cool in the tin. Do not remove the linig paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in double foil to store. 'Feed' the cake every 2 weeks with a spoonful og rum brandy. Keeps for up to three months (in our house nowhere near that long.......)


Can be eaten as is with a nice cup of tea, or brushed with heated, sieved apricot jam (or marmalade) and covered with marcipan and royal icing or rolled fondant. The marcipan layer prevents dark discolouration from the cake seeping through the icing.

Answer 3

English Fruit Cake

3 cups plain cake & pastry flour (426gm)
1½ tsp baking powder (8ml)
3/4 tsp salt (4ml)
1/4 tsp ground nutmeg (1.5ml)
2¾ cups sultana raisins (400gm)
1½ cups mixed peel (375gm)
1 cup glacé cherries, chopped (250gm)
1/4 cup dried cranberries (65gm)
3/4 cup raspberry jam
1 cup white sugar (240gm)
1¼ cups butter, softened (312gm)
5 eggs

Preheat oven to 325°F or 160°C. Grease and lightly flour your baking pan (a Bundt pan is ideal). If using a spring-form or straight-sided pan, line with parchment paper.
Sift together the flour, baking powder, salt and nutmeg and mix.
Combine the sultanas, mixed peel, cherries, cranberries and jam in a large bowl and mix well to ensure all the fruit is coated.
In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time, beating each in separately to avoid curdling. ( a slight dash of flour will remedy this if it should happen)
At low speed, gradually add the flour mixture and beat until well-combined.
Stir in the fruit mixture, using a wooden spoon and mix well.
Pour the mixture into the baking pan and smooth the top with a spatula.
Bake for at least 1 hour and 20 minutes until a wooden skewer inserted into the cake comes out clean.
Allow to cool for at least 30 minutes before removal from the pan.

As with most fruit cakes, this cake improves in flavour a couple of days after baking.

http://www.robertsplace.ca/recipes/fruitcake.htm