Classic Fruit Cake
📜 Collection: Unknown Eighteen | ✍️ Attribution: Unattributed | 📂 Category: Desserts A traditional rich fruit cake loaded with candied peel, raisins, and a touch of rum. Baked to golden perfection with a fragrant crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 70 mins | None | 10 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Bake pan
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 250 gr. | Butter | soft |
| 200 gr. | Sugar | standard |
| 1 pk. | Orento | Spanish sugar |
| 1 pk. | Backin | yeast/baking powder |
| 4 | Eggs | whole |
| 1 lb. | Flour | standard |
| 0.125 liter | Milk | liquid |
| 4 tbsp | Rum | soup spoons |
| 40 gr. | Candied Peel | chopped |
| 300 gr. | Raisins | floured |
Instructions
Step 1: Mixing the Batter
- Put in 250 gr. soft butter into a mixing bowl.
- Keep mixing, add 200 gr. sugar, 4 eggs, and 4 tbsp rum. Don’t stop mixing for approximately 5 minutes until fluffy and pale.
- Add 0.125 liter milk, 1 lb. flour, and 1 pk. Backin (yeast). Mix well, adding a spoon of 1 lb. flour and a spoon of 0.125 liter milk alternately.
Step 2: Adding Fruit and Baking
- Add 40 gr. candied peel and 300 gr. raisins. Toss the raisins in flour first to avoid sticking.
- Put the batter into a greased bake pan.
- Bake at 175 to 195 Centigrade for 65 to 75 minutes until golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to a week, or wrap tightly and refrigerate.
Original Recipe Scan
