Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper. Sift the flour with the baking soda. In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans. Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Time 1h10m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan. Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop. Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Time 45m Number Of Ingredients 12 Steps:
Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment. Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool. When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
Time 1h5m Yield 1 loaf. Number Of Ingredients 5 Steps:
Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9x5-in. loaf pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Time 1h5m Yield 1 8x8 cake, 16 serving(s) Number Of Ingredients 5 Steps:
Preheat the over to 350F (180C). Butter an 8x8 baking dish. In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more. Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won’t be a lot of it. Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it’ll look like it’s not enough, but it will be great. Alternatively you can mix the fruit with the batter. Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.
Time 1h10m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan. Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop. Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Time 1h10m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan. Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop. Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Time 3h30m Yield Serves 14-16 Number Of Ingredients 13 Steps:
Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight. Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface. Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it’s pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months. To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
More about “quick and easy british fruitcake recipes”
Time 2h20m Yield Serves 8 Number Of Ingredients 10 Steps:
Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3 Grease and line with grease proof paper a 20 cm round cake tin Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top. Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
