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Eggless Fruitcake

By: BME

"Not a high riser but a simple cake and easy to make. Pumpkin pie spice can be substituted for the mixed spice in this recipe. If you can't find self-rising flour, substitute 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt for each cup of self-rising flour."

Rate/Review | Read Reviews (1)

53 Saves

Prep Time:
1 Day 9 Hrs 40 Min

Cook Time:
5 Days 6 Hrs 18 Min

Ready In:
6 Days 15 Hrs 58 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9x13 inch pan

Ingredients

3/4 cup hot water
1/2 cup butter
1/2 cup white sugar
1/2 teaspoon ground nutmeg
1 teaspoon mixed spice
3/4 cup dried mixed fruit, chopped
1/2 teaspoon baking soda
2 cups self-rising flour

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended.
Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.