Recipe by Mark Richards
"This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
candied mixed fruit
glace cherries, roughly chopped
candied mixed citrus peel
sifted self-rising flour
1 1/2 cups
A very good fruitcake. What I really like is that you make it in one pot that you cook and mix in. I used lt. brown sugar and added chopped dates and white raisins to the standard candied fruit marinated in a few spoons of brandy and apple juice. I also added vanilla and almond extract. Turns out perfect. Make in a big pot, not a saucepan. I used teflon and also teflon pan to bake in. Slid right out. Will be even better after it ages a day or two.
The first time i made this i followed it to a "T" and although wrapped and kept in a sealed box it went dry. The second time i made it, i soaked the fruit in brandy over night and substituted brandy for the milk. I left it sealed for a month before trying it, and it was lovely. It also stayed moist much longer than the original one.
Just the best tastiest and moist fruit cake I have ever made .highly recomend this one! I am not a great cook but thisis so easy.I used chinese 5 spices and soaked the fruit for 4 days in sherry....... diverted a little.
Family members who hate fruitcake couldn't get enough when I made this recipe! I didn't use candied citron; dried cranberries, cherries, dates, and crystallized finely chopped ginger instead. Then I made a syrup with maraschino cherry juice, spiced rum and brandy, drenched the fruitcake and covered for a couple of days. Delicious!
Cake is simple to make. baked 2 smaller cakes & it took an hour in total to bake. Made it early for Christmas. Cut one to taste. really yummy & rich colour & light caramel taste (prob due to using brown sugar) & fruits did not sink..(which usually happen in past recipes). Next time will use white sugar. Keeper recipe :)
Bad for you, but oh so good.
I don't think I could actually serve it out fast enough and almost everyone went back for seconds.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 175
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This light, delicious fruitcake features dried, not candied, fruit.
See how to make tasty boiled peanuts from scratch.
See how to make a 5-star pineapple upside-down cake.