Quick & Easy British Fruitcake: A Simple Recipe for a Classic Treat

British fruitcake often conjures images of elaborate, months-long preparation, soaking fruits in copious amounts of brandy, and meticulous decorating. While those traditional methods certainly produce a delectable cake, they can be intimidating for the average home baker, especially those short on time. But fear not! This recipe offers a quick and easy approach to British fruitcake, delivering a moist, flavorful, and satisfying treat without the fuss. It’s perfect for a last-minute holiday dessert, a thoughtful homemade gift, or simply a comforting treat to enjoy with a cup of tea.

Why This Recipe Works

This recipe simplifies the traditional fruitcake process in several key ways:

* Reduced Soaking Time: Instead of months of soaking, we use a quick soaking method with warm juice or tea to plump the dried fruit in just a few hours, or even overnight.
* Simple Mixing Method: No need for elaborate creaming or folding techniques. This recipe utilizes a straightforward mixing method that’s easy to master.
* Basic Ingredients: While fruitcake often includes exotic ingredients, this recipe relies on readily available dried fruits and nuts.
* No Fancy Decorations: This fruitcake is delicious on its own, so we skip the elaborate icing and marzipan decorations often associated with traditional recipes. A simple dusting of powdered sugar or a drizzle of glaze is all you need.

Ingredients You’ll Need

Before you begin, gather these essential ingredients:

* Dried Fruit: 500g total. A mixture of your favorites! Consider these options:
* Raisins (golden and dark)
* Sultanas
* Currants
* Dried cranberries
* Chopped dried apricots
* Chopped dried figs
* Mixed peel (candied citrus peel)
* Nuts: 100g total. Choose your preferred nuts, chopped:
* Walnuts
* Pecans
* Almonds
* Hazelnuts
* Liquid for Soaking: 240ml (1 cup) of your choice:
* Orange juice
* Apple juice
* Strong black tea (cooled)
* Brandy or rum (optional, for a more traditional flavor)
* Butter: 175g (¾ cup), softened
* Brown Sugar: 175g (¾ cup), packed
* Eggs: 3 large
* All-Purpose Flour: 225g (1 ¾ cups)
* Mixed Spice: 1 teaspoon (a blend of cinnamon, nutmeg, cloves, and allspice)
* Baking Powder: ½ teaspoon
* Black Treacle or Molasses: 1 tablespoon (for a richer flavor and darker color – optional)
* Almond Extract: ½ teaspoon (optional, enhances the flavor)
* Powdered Sugar or Glaze: For dusting or drizzling (optional)

Equipment You’ll Need

* Large mixing bowl
* Wooden spoon or electric mixer
* Measuring cups and spoons
* 8-inch round or square cake tin
* Parchment paper
* Saucepan (for warming the soaking liquid)
* Wire rack

Step-by-Step Instructions

Follow these easy steps to create your quick and easy British fruitcake:

Step 1: Prepare the Fruit

1. In a saucepan, gently warm the juice, tea, or alcohol you’ve chosen for soaking. Do not boil.
2. In a large bowl, combine all the dried fruit and chopped nuts.
3. Pour the warm liquid over the fruit and nut mixture. Stir well to ensure all the fruit is moistened.
4. Cover the bowl with plastic wrap or a lid and let it soak for at least 4 hours, or preferably overnight, at room temperature. The longer the fruit soaks, the moister the cake will be.

Step 2: Prepare the Cake Tin

1. Preheat your oven to 150°C (300°F). If your oven tends to run hot, reduce the temperature slightly.
2. Grease the 8-inch cake tin thoroughly with butter or cooking spray.
3. Line the bottom of the tin with a circle of parchment paper. Extend the parchment paper up the sides of the tin to create a sling, which will make it easier to remove the cake after baking. For extra protection against burning, you can also line the sides of the tin with a double layer of parchment paper.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. You can use a wooden spoon or an electric mixer for this step. If using an electric mixer, start on low speed and gradually increase to medium speed.

Step 4: Add Eggs

1. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. If the mixture looks curdled, add a spoonful of flour to help it come back together.

Step 5: Add Treacle/Molasses and Almond Extract (Optional)

1. Stir in the black treacle or molasses (if using) and the almond extract (if using). These ingredients will add depth of flavor and richness to the cake.

Step 6: Combine Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, mixed spice, and baking powder.

Step 7: Gradually Add Dry Ingredients to Wet Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a wooden spoon until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay at this stage.

Step 8: Fold in Soaked Fruit and Nuts

1. Gently fold the soaked fruit and nut mixture into the batter until evenly distributed. Make sure all the fruit is coated in the batter.

Step 9: Pour Batter into Cake Tin

1. Pour the batter into the prepared cake tin and spread it evenly. Use a spatula to ensure the batter is level.

Step 10: Bake the Cake

1. Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The baking time will vary depending on your oven, so check the cake regularly after 2 hours.
2. If the top of the cake starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.

Step 11: Cool the Cake

1. Once the cake is baked, remove it from the oven and let it cool in the tin for 15-20 minutes.
2. After 15-20 minutes, carefully invert the cake onto a wire rack and remove the parchment paper. Let the cake cool completely on the wire rack.

Step 12: Optional: Feed the Cake (for extra moisture and flavor)

1. If you want to add extra moisture and flavor to the cake, you can “feed” it with a little brandy, rum, or orange juice. While the cake is still warm, poke small holes all over the surface with a skewer.
2. Drizzle a tablespoon or two of your chosen liquid over the cake, allowing it to soak in. Repeat this process every few days for up to a week, if desired. Wrap the cake tightly in plastic wrap between feedings.

Step 13: Decorate (Optional)

1. Once the cake is completely cool, you can decorate it as desired. A simple dusting of powdered sugar is a classic and elegant choice.
2. Alternatively, you can drizzle the cake with a simple glaze made from powdered sugar and a little milk or lemon juice.
3. For a more festive look, you can decorate the cake with candied fruits and nuts. However, this recipe is designed to be simple, so keep the decorations minimal if you prefer.

Tips for Success

* Don’t Overmix: Overmixing the batter can result in a tough cake. Mix the dry ingredients into the wet ingredients until just combined.
* Use Good Quality Dried Fruit: The quality of the dried fruit will greatly affect the flavor of the cake. Choose plump, moist, and flavorful dried fruits.
* Soaking is Key: Don’t skip the soaking step! Soaking the fruit plumps it up and adds moisture to the cake.
* Bake Low and Slow: Baking the cake at a low temperature for a longer period of time ensures that it cooks evenly and prevents the outside from burning before the inside is done.
* Cool Completely Before Decorating: Make sure the cake is completely cool before decorating it, otherwise the frosting or glaze may melt.
* Storage: Store the fruitcake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. You can also freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Variations

* Chocolate Fruitcake: Add 2-3 tablespoons of cocoa powder to the dry ingredients for a chocolatey twist.
* Citrus Zest: Add the zest of one orange or lemon to the batter for a brighter flavor.
* Spiced Fruitcake: Increase the amount of mixed spice or add other spices like ginger or cardamom.
* Nut-Free Fruitcake: Omit the nuts altogether or substitute them with seeds like sunflower seeds or pumpkin seeds.
* Gluten-Free Fruitcake: Use a gluten-free flour blend in place of the all-purpose flour. You may also need to add a binder like xanthan gum to help the cake hold together.

Serving Suggestions

* Serve the fruitcake sliced with a cup of tea or coffee.
* Pair it with a dollop of whipped cream or crème fraîche.
* Serve it as part of a cheese board with some strong cheddar or blue cheese.
* Wrap slices of fruitcake in cellophane and tie with a ribbon for a thoughtful homemade gift.

Enjoy!

This quick and easy British fruitcake recipe is a fantastic way to enjoy a classic treat without spending days in the kitchen. With its moist texture, rich flavor, and simple preparation, it’s sure to become a favorite in your household. Enjoy making and sharing this delicious fruitcake with friends and family!

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients used.

* Calories: Approximately 300-400 per slice (depending on slice size)
* Fat: 15-20g
* Saturated Fat: 8-12g
* Carbohydrates: 40-50g
* Sugar: 25-35g
* Protein: 3-5g

This fruitcake is a treat and should be enjoyed in moderation.