Fruitcake Recipe

wim02

Hi.
This recipie is in Rusty Lees book on page 215. If you look on Amazon you can see inside the contents of her cookery book. Hope this helps.
Jenny:j

Gigervamp

recovering_spendaholic wrote: »

I rang my friend today and she said that her Mum is keeping the recipe under her hat because she is making some for gifts etc for Christmas

Tell her to tell her mum to make sure she writes it down in several places! My Nan always used to make our christmas cakes and puddings and my dad had her recipes (handed down from gawd knows which grandparent) as did a friend of mine, but they got lost.

All I know about my Nans cake is that her mum used to send her (as a child) to the pub with a jug, to get a pint of stout.

mrbadexample

Ok...I need a fast fruitcake. One that doesn't need any time to mature. It's my mate's birthday tomorrow, but he's not at work so I've got a wee bit of breathing space. He likes fruitcake, but doesn't like nuts.

Anyone got an express, nut-free fruitcake recipe please?

Cheers,
MBE

Gingernutmeg

Try the creole one but leave the nuts out - it's only 2oz so you could easily replace them with some more fruit (obviously don't bother with the glazed nut topping either lol). Boiled fruit cakes are great 'cheat' cakes in that the boiling of the fruit gives you a nice mature fruit cake flavour without the weeks of maturing.

whatatwit

mrbadexample wrote: »

Ok...I need a fast fruitcake. One that doesn't need any time to mature. It's my mate's birthday tomorrow, but he's not at work so I've got a wee bit of breathing space. He likes fruitcake, but doesn't like nuts.

Anyone got an express, nut-free fruitcake recipe please?

Cheers,
MBE

I use a variation on this Schwartz one.
I buy a 1kg bag of value/smartprice dried fruit and use the quantity they suggest 18oz.
I don't bother with the juice/rind.
But I try and soak the fruit for a bit in some alcohol, usually whatever's kicking around the cupboard or even some orange juice or black tea.

I usually make it in 2 x 1lb loaf tins, I've really cheated and bought some paper tin liners from the pound shop.

It makes a light fruit cake that's lovely with a cup of tea, my granddad thinks its wonderful :A and at 83, he knows a thing or 2 about fruit cakes :rotfl:

phizzimum

I have this recipe!

It's stuck in my recipe book, written out in my dear old departed Nan's writing...she used to make it regularly and it was amazing (think it's all the alcohol) - I only tried to make it once and it went wrong - but I think that was me not the recipe!

2lb mixed dried fruit
1lb sultanas
1/2 lb currants
1/2 lb raisins

soak fruit in whole bottle of Ruby Wine for several hours until soft
bring to boil and simmer for 15 mins then drain

mix 1lb butter, 1lb soft brown sugar and 10 eggs
(stand bowl in warm water for 10 mins to make it easier to mix)

in another bowl mix 1lb plain flour, 1/4 lb ground almonds, 1 tsp nutmeg, 1tsp cinammon
then add to butter/sugar mix

mix all together with fruit and add 1/4 lb chopped cherries

put in large cake tin lined with greaseproof paper (9inch square tin or 10 inch round)

bake for 4 hours - the first 2/3 of the cooking time at 150/Gas Mark 2, then turn down to 140/GM 1

when cooked pour on 1/2 bottle of rum

the cake will keep for several months wrapped in foil

phizzimum

obviously this makes a HUGE cake, so you may want to reduce the quantities!

I'd so forgotten about this recipe, but it's made me feel all nostalgic writing it out for you...hope it works!

phizzimum

Doh! Just realised that the original post was AGES ago... and the thread has been bumped cos someone wanted a FAST fruitcake - which my Nan's/Rusty Lee's recipe is definitely not

sorry everyone...I guess that's natures way of telling me to go to bed :rotfl:

Churchmouse

mrbadexample wrote: »

Ok...I need a fast fruitcake. One that doesn't need any time to mature. It's my mate's birthday tomorrow, but he's not at work so I've got a wee bit of breathing space. He likes fruitcake, but doesn't like nuts.

Anyone got an express, nut-free fruitcake recipe please?

Cheers,
MBE

If you want a moist fruitcake without any maturing time, it's best to go for a boiled one. I haven't used this recipe but it looks OK for adjusting Use mixed fruit for variety, feel free to add a bit of booze with your liquid, and cook it in whatever shaped tin you like, you know how to test a cake HTH

mrbadexample

Churchmouse wrote: »

If you want a moist fruitcake without any maturing time, it's best to go for a boiled one. I haven't used this recipe but it looks OK for adjusting Use mixed fruit for variety, feel free to add a bit of booze with your liquid, and cook it in whatever shaped tin you like, you know how to test a cake HTH

I think he'll like this one best, though thanks all for the other suggestions. :T

The only trouble is, it's in cups. What's a cup? I've got about a billion and they're all different sizes.

I've got all the stuff I need, too; I assume I can substitute the sultanas for mixed fruit? And chuck some glace cherries in?