Grandmother’s Royal Fruit and Nut Cake
Ingredients
3 cups raisins
2 cups currants
1 cup chopped dates
1 cup dried cherries
1 cup chopped dried apricots
1 cup chopped prunes
1 cup candied pineapple
1 cup candied orange peel
1/2 cup candied ginger
1 cup walnuts
1 cup pecans
1 cup almonds
1/2 cup cashews
1 cup butter
2 cups brown sugar
5 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup orange juice
1/2 cup apple cider
2 tablespoons molasses
1 tablespoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest
Method
Combine all dried fruits in a large bowl. Pour orange juice and apple cider over the fruits. Add molasses, vanilla, lemon zest, and orange zest. Stir thoroughly and soak overnight.
Toast all nuts lightly in a pan until fragrant.
Cream butter and brown sugar until fluffy. Add eggs one at a time. Mix flour, baking powder, salt, cinnamon, nutmeg, and cloves in another bowl.
Gradually add dry ingredients into the butter mixture. Fold in soaked fruits and toasted nuts.
Pour into lined cake pans. Bake at 140°C or 285°F for about 3 hours until deeply golden and firm.
Cool completely before slicing.
Old English Dark Fruit Cake
Ingredients
2 cups black raisins
1 cup golden raisins
1 cup chopped figs
1 cup chopped dates
1 cup dried cranberries
1 cup mixed peel
1 cup cherries
1 cup walnuts
1 cup almonds
250 grams butter
2 cups dark brown sugar
4 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon nutmeg
1 cup strong tea
1/2 cup orange marmalade
2 tablespoons honey
Method
Soak all fruits overnight in tea, marmalade, and honey.
Beat butter and sugar until creamy. Add eggs gradually.
Mix flour, spices, and baking soda separately.
Fold dry ingredients into the butter mixture. Stir in soaked fruits and nuts.
Bake slowly at low temperature for 2½ to 3½ hours until rich and dark.
Traditional Holiday Nut Cake
Ingredients
2 cups chopped dates
2 cups raisins
1 cup dried apricots
1 cup dried pineapple
1 cup walnuts
1 cup pecans
1 cup pistachios
1 cup butter
1½ cups sugar
4 eggs
2½ cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
Method
Cream butter and sugar until light. Add eggs one by one.
Mix flour, cinnamon, nutmeg, and baking powder together.
Add flour mixture alternately with milk.
Fold in fruits, nuts, and vanilla.
Bake in greased pans at 150°C or 300°F for around 2½ hours.
Vintage Honey Fruit Cake
Ingredients
2 cups raisins
1 cup chopped dried peaches
1 cup dried apples
1 cup figs
1 cup walnuts
1 cup almonds
1 cup honey
1 cup butter
1½ cups brown sugar
4 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon ginger powder
1 cup warm tea
Method
Soak fruits in warm tea and honey for several hours.
Beat butter and sugar until fluffy. Add eggs slowly.
Combine flour and spices. Mix into batter gently.
Fold in fruit and nuts.
Bake slowly until firm and aromatic.
Classic Walnut Spice Cake
Ingredients
2 cups chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup butter
1½ cups brown sugar
3 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
Method
Cream butter and sugar together.
Add eggs individually.
Mix flour, spices, and baking soda.
Add flour mixture alternately with buttermilk.
Fold in walnuts, raisins, and dates.
Bake at 175°C or 350°F until golden brown and fragrant.
Ancient Celebration Fruit Cake
Ingredients
3 cups mixed dried fruits
2 cups mixed nuts
2 cups flour
1 cup butter
1½ cups sugar
5 eggs
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 cup grape juice
1/2 cup molasses
1 tablespoon orange zest
Method
Soak fruits in grape juice and molasses overnight.
Prepare batter by creaming butter and sugar. Add eggs.
Mix flour and spices separately.
Combine all mixtures gently.
Bake very slowly for several hours until rich and dense.
