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A Classic British Fruitcake Recipe: A Festive Delight

When it comes to British traditions, few things evoke the spirit of Christmas quite like a rich, decadent fruitcake. This timeless recipe has been enjoyed for centuries, offering a blend of dried fruits, nuts, and fragrant spices, all beautifully encapsulated in a moist, dense cake. Whether served during the festive season or enjoyed as a year-round treat, a homemade fruitcake is a testament to patience and love.

The History of Fruitcake

Fruitcakes have a long-standing history in Britain, dating back to ancient Roman times when honey, nuts, and dried fruits were mixed into a batter. Over the centuries, the recipe evolved, and by the Middle Ages, spices and more diverse ingredients began to be incorporated, influencing the cake’s popularity throughout Europe. Today, fruitcake is synonymous with British celebrations, particularly Christmas, where it is often iced and elaborately decorated.

Ingredients

To make a delectable British fruitcake, you’ll need the following ingredients:

• 450g mixed dried fruit (such as sultanas, raisins, and currants)
• 150g mixed peel
• 100g chopped nuts (walnuts or almonds work beautifully)
• 200g unsalted butter (room temperature)
• 200g soft brown sugar
• 4 large eggs
• 250g plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground mixed spice (or cinnamon)
• 1 teaspoon ground nutmeg
• 120ml strong tea (or dark rum for a richer flavour)
• Optional: zest of one lemon and one orange
• Optional: 100g glacé cherries

Method

1. Prepare the Fruit and Nuts:
   Start by pre-soaking the mixed dried fruit in the strong tea (or rum) overnight. If you’d like a more intense flavour, feel free to soak them for up to 48 hours. This step not only enhances the flavour but also ensures the cake remains moist.

2. Preheat the Oven:
   Preheat your oven to 150°C (130°C for fan ovens) or gas mark 2. Line a deep round or square cake tin (about 20 cm in diameter) with baking parchment for easy removal.

3. Cream Butter and Sugar:
   In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This process incorporates air, giving the cake a lovely texture.

4. Add Eggs:
   Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture begins to curdle, simply add a spoonful of flour to help stabilise it.

5. Combine Dry Ingredients:
   In another bowl, sift together the plain flour, baking powder, and spices. Gradually fold these dry ingredients into the wet mixture, being careful not to overwork the batter.

6. Incorporate Fruit and Nuts:
   Once the flour is just combined, gently fold in the soaked fruit, nuts, and any optional ingredients like glacé cherries or citrus zests. Ensure the fruit and nuts are evenly distributed throughout the batter.

7. Bake the Cake:
   Pour the mixture into the lined cake tin, smoothing the top with a spatula. Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, cover it loosely with a piece of baking foil.

8. Cool and Store:
   Once baked, remove the cake from the oven and allow it to cool in the tin for about 30 minutes before transferring it to a wire rack. For the best flavour, wrap the cooled cake in baking parchment and then in foil. Store it in an airtight container – it can mature beautifully over weeks, or even months, allowing the flavours to deepen.

Serving Suggestions

Traditionally, fruitcakes are enjoyed as they are, but many also opt to cover their cake with a layer of marzipan followed by royal icing for an elegant finish. Serve slices alongside a cup of tea or as a delightful addition to holiday dessert tables.

Conclusion

Making a British fruitcake is a rewarding experience that results in a deliciously indulgent treat. Whether you’re baking one for yourself or gifting it to friends and family, this classic recipe is sure to bring festive cheer. Embrace the spirit of the season and create your very own fruitcake masterpiece, replete with the rich tastes and textures that define this beloved British tradition.

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