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."
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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
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