Fruit Cake – Quick & Easy Recipe Tutorial – no waiting required!

Fruit Cake – Quick & Easy Recipe – Don’t wait months for it to mature!!!

This is a simple cake to make and delicious to eat. Perfect for Christmas or just any time of the year.

A lot of people (including myself) make their fruit cakes several months in advance to give them time to mature. If you haven’t got that time, you can whip up a quick fruit cake that is ready to eat same day and will save you time and effort. All you need to do is heat your dried fruit in alcohol until the fruits start to become plump, then blend most of them for even distribution in the cake.

Watch the video to see how easy it is!

I use cranberries, glace cherries, sultanas and mix fruit (with peel etc). Be generous- you can even add 400g of dried fruit if you prefer.

I hope you give this recipe a try!!

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350g // 12.4oz // 3 cups Siifted self raising flour (or all purpose/plain and baking powder)
300g //10.5oz // 1+2/3 cup brown sugar
300g //10.5oz // 1+1/4 cup margarine
5-6 teaspoons spices
1 teaspoon vanilla
3 tablespoons black treacle
350g // 12.4oz // 2+1/3 cup dried fruit
6 eggs
Zest of one citrus fruit
200-250ml /1 cup / 7-8.5fl oz alcohol (Sherry or Rum)/fresh orange juice (no alcohol version)

First, heat fruits and alcohol (I use Sherry or Spiced Rum) then allow to cool whilst making the cake batter

1. Mix butter/marg and sugar until fluffy
2. Add treacle and vanilla then mix
3. Add eggs, orange zest, flour and spices then mix
4. Mix blended fruit in – about 2/3 of your fruit
5. Mix whole fruits in – the remaining 1/3
6. Bake at 160c for 30 minutes then 140c for 90 minutes – cover the cake very loosely with foil to prevent browning too quickly on top. Bake in the middle of your oven



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  1. What is the size of this cake? Cake tin size was not indicated. How do I adapt the ingredients quantities for a 14″ round cake ? Will appreciate a quick response please

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