Recipe for a Basic Fruit Cake: A Deliciously Simple Guide

This recipe provides a straightforward approach to baking a classic fruit cake, perfect for beginners and experienced bakers alike. We'll focus on creating a moist, flavorful cake that’s easy to customize to your liking. Let's get started!

Ingredients for Your Basic Fruit Cake

This recipe yields a medium-sized fruit cake. Feel free to double or halve the ingredients depending on your needs.

• 225g (8 oz) softened unsalted butter: Softened butter is crucial for proper creaming.
• 225g (8 oz) caster sugar: Granulated sugar will also work.
• 4 large eggs: Room temperature eggs help with emulsification.
• 225g (8 oz) self-raising flour: If using plain flour, add 2 teaspoons of baking powder.
• 1 teaspoon mixed spice: This adds warmth and depth of flavor.
• 1 teaspoon vanilla extract: Enhances the overall sweetness and aroma.
• 200g (7 oz) mixed dried fruit: Choose your favorites! Sultanas, raisins, currants, cranberries – all work wonderfully.
• 50g (2 oz) glacé cherries, chopped: Adds a touch of sweetness and visual appeal.
• 1-2 tablespoons milk or buttermilk: Helps adjust the consistency of the batter.
• Optional: 1 tablespoon brandy or rum (for extra flavor): Add this after the fruit is mixed in.

Step-by-Step Instructions: Baking Your Fruit Cake

Follow these steps carefully to achieve the perfect fruit cake texture and flavor.

Step 1: Preparing the Fruit

1. If your dried fruit is large, chop it into smaller pieces for even distribution in the cake.
2. Lightly toss the mixed fruit with 1-2 tablespoons of flour. This helps prevent the fruit from sinking to the bottom of the cake.

Step 2: Creaming the Butter and Sugar

1. Cream together the softened butter and caster sugar until light and fluffy. This is best done using an electric mixer. The goal is to incorporate air into the mixture, creating a light and airy texture.

Step 3: Adding the Eggs

1. Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 4: Incorporating Dry Ingredients

1. Gently fold in the flour and mixed spice until just combined. Overmixing can lead to a tough cake.

Step 5: Adding the Fruit and Flavorings

1. Add the prepared dried fruit, glacé cherries, and vanilla extract. Fold gently until everything is evenly distributed throughout the batter.
2. If using, stir in the brandy or rum at this stage.

Step 6: Adjusting the Consistency

1. Add 1-2 tablespoons of milk or buttermilk, if needed, to adjust the consistency of the batter. The batter should be thick but still pourable.

Step 7: Baking the Cake

1. Preheat your oven to 150°C (300°F/Gas Mark 2).
2. Grease and flour a 20cm (8-inch) round cake tin. This prevents sticking.
3. Pour the batter into the prepared tin and spread evenly.
4. Bake for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
5. Let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.

Tips for the Perfect Fruit Cake

• Room temperature ingredients: Using room temperature ingredients ensures even mixing and a better rise.
• Don't overmix: Overmixing develops gluten, resulting in a tough cake.
• Check for doneness: Use a skewer or toothpick to check if the cake is baked through.
• Cooling time: Allow the cake to cool completely before icing or storing.

Serving and Storing Your Fruit Cake

Once cooled, your delicious fruit cake is ready to enjoy! It's best served with a cup of tea or coffee. Store leftover cake in an airtight container at room temperature for up to a week, or freeze for longer storage.

This basic fruit cake recipe provides a fantastic foundation for experimentation. Feel free to add other dried fruits, nuts, or spices to create your unique fruit cake masterpiece! Happy baking!