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How to make Traditional Fruit Cake

Written by Published on in Baking, Cakes
10-12 Servings ~ 3- 3 1/2 hours
  • 100g glace cherries
  • 250g cake mix (this is mixed fruit, not to be confused with cake pre-mixes)
  • 250g raisins
  • 100g currants
  • 2 1/2 tbsp marmalade
  • 80ml rum/brandy
  • 250g margarine/butter
  • 2 tsp mixed spice
  • 1 1/2 tsp lemon rind
  • 1 1/2 tsp orange rind
  • 4 eggs
  • 300g plain flour
  • 225g old fashioned brown sugar
  • 2 tbsp extra rum/brandy

This is the traditional celebration cake- the fruit cake. It’s popular as the Christmas cake and wedding cakes. Of course some of  those who are wedding these days are opting for a more modern and not so traditional option and go for cakes such as the black forest, red velvet, chocolate, etc. Nothing wrong with that! Only that you obviously won’t be able to keep the cake for your first born child as is tradition here! Anyway, enough with that! This cake is much easier to prepare than you think. Let’s get right to it.

Resources/Equipment You Will Need

  • 3 mixing bowl
  • Hand mixer (check my online store if you need one)
  • Wooden spoon
  • Sieve
  • Measuring cup
  • Teaspoon
  • Tablespoon
  • Pastry Brush
  • Round baking tin
  • Baking/Grease-proof paper
  • Cling Wrap

Quick Instructions

  1. The first stage of preparing this cake is the soaking of the fruit. Gather all the fruit (100g glace cherries; 250g cake mix (this is mixed fruit, not to be confused with cake pre-mixes); 250g raisins and 100g currants) 2 1/2 tbsp marmalade and 80ml rum/brandy.
  2. Put the fruit, marmalade and rum/brandy in a large mixing bowl.
  3. Use a wooden spoon or tablespoon to give a good mix until everything is combined well.
  4. Cover with cling wrap and soak the fruit in the rum/brandy overnight or for 8-1 2 hours. Soaking helps with the flavour and maturing of the cake. If you have time this can even be done a whole month or 2 weeks ahead!
  5. The next stage is to prepare the cake. Gather together the  rest of the ingredients you’ll need. These include 250g margarine/butter; 2 tsp mixed spice; 1 1/2 tsp lemon rind; 1 1/2 tsp orange rind; 4 eggs; 300g plain flour; 225g old fashioned brown sugar and 2 tbsp extra rum/brandy.
  6. Put the butter/margarine, orange and lemon rind in a bowl.
  7. Using the hand mixer, mix until smooth (not more than 2 minutes).
  8. Add the sugar. Beat until just combined.
  9. Add the eggs one at a time, beating until well incorporated after each addition.
  10. Pour this creamed mixture into the bowl with soaked fruit.
  11. Sift the flour and mixed spice together in a separate bowl. Add the sifted flour to the bowl with the soaked fruit and creamed mixture. At this point you will need to preheat your oven to 140 degrees Celsius/ 250 degrees Fahrenheit/ 130 degrees Celsius in a fan assisted oven.
  12. Use a wooden spoon and gently fold in the flour and mix until all the ingredients are combined evenly.
  13. Line your baking tin with 3 layers of baking/grease-proof paper, leaving about 5 cm above the edges.
  14. Bake in preheat oven for 3 to 3 and a half hours or until skewer inserted comes out clean.
  15. When cake is done, use a pastry brush and gently brush the cake with the extra 2 tbsp rum/brandy. This is so that the cake remains moist inside and also continues with the maturing/preserving process.
  16. Immediately cover the cake with foil paper and leave it as is overnight.
Also see  Butterscotch biscuits

 

Pictorial Detailed Instructions

Step-1
The first stage of preparing this cake is the soaking of the fruit. Gather all the fruit (100g glace cherries; 250g cake mix (this is mixed fruit, not to be confused with cake pre-mixes); 250g raisins and 100g currants) 2 1/2 tbsp marmalade and 80ml rum/brandy.

 

Step-2
Put the fruit, marmalade and rum/brandy in a large mixing bowl.

 

Step-3
Use a wooden spoon or tablespoon to give a good mix until everything is combined well.

 

Step-4
Cover with cling wrap and soak the fruit in the rum/brandy overnight or for 8-1 2 hours. Soaking helps with the flavour and maturing of the cake. If you have time this can even be done a whole month or 2 weeks ahead!

 

Step-5
The next stage is to prepare the cake. Gather together the  rest of the ingredients you’ll need.

 

Step-6
Put the butter/margarine, orange and lemon rind in a bowl.

 

Step-7
Using the hand mixer, mix until smooth (not more than 2 minutes)

 

Step-8
Add the sugar. Beat until just combined.

 

Step-9
Add the eggs one at a time, beating until well incorporated after each addition.

 

Step-10
Pour the creamed mixture from Step 9 above into the bowl with soaked fruit prepared in Step 4

 

Step-11
Sift the flour and mixed spice together in a separate bowl. Add the sifted flour to the bowl with the soaked fruit and creamed mixture. At this point you will need to preheat your oven to 140 degrees Celsius/ 250 degrees Fahrenheit/ 130 degrees Celsius in a fan assisted oven.

 

Step-12
Use a wooden spoon and gently fold in the flour and mix until all the ingredients are combined evenly.

 

Step-13
Line your baking tin with 3 layers of baking/grease-proof paper, leaving about 5 cm above the edges. Bake in preheat oven for 3 to 3 and a half hours or until skewer inserted comes out clean.

 

Step-14b
When cake is done, use a pastry brush and gently brush the cake with the extra 2 tbsp rum/brandy. This is so that the cake remains moist inside and also continues with the maturing/preserving process.

 

Step-15
Immediately cover the cake with foil paper and leave it as is overnight. After which you need to wrap it in foil paper and keep it in an airtight container so it remains moist. Or if you’re serving it right away then you may just keep it in an airtight container. Enjoy!

 

Zimbabwe-Cake-Recipes---Traditional-Fruit-Cake(s)
Serve with favorite beverage – coffee, tea etc

Your fruit cake is ready to be consumed! Give it a go and enjoy with your loved ones. Sign-up for new recipe alerts by email in your inbox. Sign-up here.