Old English Fruit Cake
A rich, traditional Old English Fruit Cake filled with raisins, cherries, and warm spices soaked in tea. This holiday classic is baked low and slow, then aged for weeks to deepen its flavor, a true celebration of old-fashioned baking tradition.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- 9-inch round cake pan
- Parchment paper and foil
- Wooden spoon or spatula
- Cooling rack
- Pastry brush (for feeding the cake)
Ingredients
- 2 cups raisins and currants mixed
- 1 cup candied cherries
- 1 cup chopped nuts pecans or almonds
- 1 cup dark brown sugar
- 2 tablespoons molasses
- ½ cup strong black tea or orange juice for soaking
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 cup unsalted butter softened
- 4 large eggs
Instructions
- Combine raisins, currants, and candied cherries in a bowl. Pour in black tea or orange juice until just covered and let soak overnight, or at least 4 hours.
- Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream the butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in molasses until smooth.
- Sift flour with cinnamon, nutmeg, and cloves. Gradually fold into the wet mixture until well combined.
- Stir in the soaked fruits (with a little of the soaking liquid) and chopped nuts until evenly mixed.
- Spoon the thick batter into the prepared pan, smoothing the surface.
- Bake for 2.5 to 3 hours, or until a skewer inserted in the center comes out clean.
- Let the cake cool completely in the pan before removing it.
- Wrap tightly in parchment and foil, and optionally brush lightly with orange juice once a week to keep it moist while it rests.
Notes
Nutritional Information (Per Slice)
- Calories: 390 kcal
- Fat: 14 g
- Carbohydrates: 60 g
- Protein: 5 g
- Fiber: 3 g
- Sugar: 38 g
