A quick ‘foodie’ blog today for a recipe which has turned into a favourite for Hubby, and as I am the No-Cook Cook, you can bet it’s going to be easy! It’s a fruit cake I baked this past Christmas, thanks to a friend who gave me the recipe. Of course, I have tweaked it a bit as I do with all recipes, to suit our tastes. Something I am sure you will do as well if you try it.
When Hubby was growing up fruit cake was a staple. His mother made boiled fruit cake every single week. I have her recipe somewhere, but in thinking back to the days when I made it, it was somewhat crumbly and not nearly as moist. This cake is so moist you could almost call it a pudding. It’s because the recipe is chock-a-block full of fruit, which to be honest, is what Hubby and I prefer to a dry fruit cake.
I’ve been meaning to post it for ages. Then the other day, we had an unexpected visit from old friends and out came the fruit cake. It was such a success, I promised I would pass on the recipe. So here it is.
Easy Fruit Cake
Ingredients ~ Makes 6 small tin loaves or 3 medium tin loaves
- 1 kg mixed dried fruit
- 650 m white coffee, chocolate milk or any kind of plain milk ~ I use oat milk
- 280 g -300 g self-raising flour
- The addition of rum or brandy is nice for Christmas
- Adding lightly crushed walnuts gives a good texture
- Adding dark chocolate chips makes for a lovely rich cake
- Note: if you prefer your cake to be less fruity then alter the recipe accordingly
- Soak the fruit in milk overnight in the fridge in a covered container. The longer the better. I soak mine for about 3 days ~ it makes for a super moist and much nicer cake. Check the fruit each day to ensure it is still covered with milk, give it a good mix and add a little extra liquid if needed.
- When you are ready to bake your cake, add the flour to your container of fruit and mix well until combined. If the mixture is too liquid then add a bit more flour, and vice versa if too dry. The consistency has to be sticky.
- Spoon mixture into prepared tins and bake for about an hour at 150 degrees, or until the skewer comes out clean, for the small loaf tins and longer if using the medium loaf tins. If you are making one large cake, then you will need to bake it for about an hour and a half, but being the wonderful cooks that you all are, I am sure you will know exactly when your cake is cooked!
I hope you enjoy it ~ Hubby does, nearly every day. Happy cooking!
Inara Hawley © 2014