Traditional Farmhouse Fruit Cake Recipes

SUPER MOIST FRUIT CAKE RECIPE

Steps:

• Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

BEST EVER FRUIT CAKE

Steps:

• Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
• Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
• Grease and line with grease proof paper a 20 cm round cake tin
• Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
• Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
• Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.

FARMHOUSE SULTANA CAKE

Steps:

• Pre-heat oven to 170c, butter and base line a cake tin.
• Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
• Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
• Make a well in the center of the dry ingredients, and add the milk.
• Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
• Bake in center of oven for 1 hour 40min. Until well cooked.
• Turn out onto wire rack.

BACKHOUSE FAMILY FRUITCAKE

Steps:

• Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.
• Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.
• In two additions, add dry ingredients to butter. Scrape down bowl between additions. Fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if it colors too much.
• Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.