|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What could be more delicious for a tea time treat than a slice of fruitcake? This Yorkshire fruitcake recipe comes from Yorkshire sculptor Dominic Hopkinson, based on his mother's recipe.
You can use a prepared dried fruit mixture available in most supermarkets, or blend your own to create an individual cake, balancing the mixture to your preferences.
Be warned, though, one slice will never be enough.
- 1 pound/450 grams mixed dried fruit
- 10 ounces/300 milligrams black tea (cold, strong)
- 5 1/2 ounces/150 grams butter (slightly softened)
- 5 1/2 ounces/150 grams dark muscovado sugar
- 4 medium-sized eggs
- 8 ounces/225 grams all-purpose or plain flour
- 1 tablespoon dark treacle (cane molasses)
- 3 ounces/100 milliliters brandy (or sherry)
- 1/2 teaspoon freshly ground nutmeg
- 2 teaspoons lemon juice
- 1 teaspoon baking powder
- 4 ounces/110 grams ground almonds
- 8 ounces/ 225 grams glace cherries (halved)
- 8 ounces/225 grams candied peel (chopped)
Gather the ingredients.
The day before baking, place the dried fruits in a large bowl, add the tea and stir well. Cover and leave overnight.
Preheat the oven to 325 F/170 C/Gas Mark 3. Line an 8-inch round cake tin with greaseproof paper or baking parchment.
Place the butter and sugar into a large baking bowl.
Using an electric hand whisk or fork, cream the butter into the sugar until light, smooth, and creamy.
Beat 1 egg into the creamed butter, then beat in a 1/4 of the flour. Repeat until all the eggs and flour are used up. Add the treacle, brandy or sherry, nutmeg, lemon juice to the cake mixture, and stir gently using a spoon or spatula. Finally, stir in the baking powder.
Drain the dried fruits and add the ground almonds, glace cherries, and mixed peel. Stir well, then add to the cake mixture, stirring gently until all the fruits are incorporated into the mixture. Stir gently so as not to "flatten" the cake mixture.
Spoon the mixture into the prepared cake tin and gently level the surface.
Cook in the preheated oven for 2 to 2 1/2 hours or until dark, golden brown.
- The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason, you will need a little planning to allow time to soak the fruits. It is worth it though, so don't be put off.