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English Fruitcake with dried fruits
Citrus and dried fruit cake

Classic English Fruitcake

Author: Flavelo
Recipes Cakes and Desserts
A classic British dessert rooted in medieval preservation methods. The dense, heavy crumb is achieved through slow baking, allowing the dried fruits to permeate the cake with flavor while cinnamon and cloves provide warmth. A staple of English tea time.
🕒 Prep Time 45 mins
🍳 Cook Time 1 hr 10 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • 9-inch Springform Pan
  • Mixing Bowls
  • Sifter
  • Parchment Paper

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 340°F (170°C). Grease and line pan.

Tip: Prevents sticking.
2 ✓

Soak fruit in hot water, drain, pat dry. Toss with 1 tbsp flour.

Tip: Prevents sinking.
3 ✓

Sift flour, baking powder, salt, cinnamon.

Tip: Aerates flour.
4 ✓

Cream butter and sugar. Add eggs one by one.

Tip: If curdled, add a spoon of flour.
5 ✓

Mix in zests, then fold in flour mix. Do not overmix.

Tip: Prevents toughness.
6 ✓

Fold in fruit. Bake 60-70 mins. Cover with foil if browning too fast.

Tip: Slow bake for dense cake.
7 ✓

Cool in pan 15 mins, then rack. Dust with sugar.

Tip: Wait for structure to set.

Recipe FAQ

Why did the fruit sink?
Batter too thin or fruit too heavy. Toss fruit in flour first!
Too dry?
Drizzle with orange juice or tea while warm.
Shelf life?
Wrapped well, it stays fresh for 1-2 weeks.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 1/3 sticks Butter (room temperature)
  • 4 large Eggs
  • 1/2 cup Raisins
  • 1 cup Dried Fruit Mix (cranberry, apricot, prune)
  • 1 pc Orange Zest
  • 1 pc Lemon Zest
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/2 cup Powdered Sugar