Heavy Fruit Cake

Try this delicious holiday fruitcake recipe.

Fruit cakes are heavy, dense cakes that have a relatively low flour content and contain lots of mixed dried fruit.

Preparation time 30m

Cooking time 1h 30m


For 6 Person(s)

  • 2 cup(s) prunes
  • 2 cup(s) currants
  • 2 cup(s) raisins
  • 1 cup(s) cherries
  • 8 cup(s) red wine
  • 1 cup(s) white rum
  • 1 cup(s) Grace Margarine
  • 2 cup(s) brown sugar
  • 8 medium eggs
  • 3 cup(s) flour
  • 2 tablespoon(s) baking powder
  • 1 tablespoon(s) nutmeg
  • 1/2 teaspoon(s) mixed spice
  • 1/2 cup(s) bread crumbs
  • 1 teaspoon(s) vanilla essence
  • 1 tablespoon(s) Grace Browning
  • 1 cup(s) almonds, chopped

Heavy Fruit Cake Directions
  1. Put fruits to soak in red wine and rum some weeks before use.
  2. Cream Grace Hello Margarine and sugar until light and creamy.
  3. Beat in eggs one at a time.
  4. Sift together flour, baking powder and spices. Add the bread crumbs.
  5. Add vanilla and browning to fruit mixture.
  6. Add the dry ingredients alternately with the fruits, beginning and ending with the flour mixture; then fold in the almonds.
  7. Scrape mixture into a greased and lined baking tin. Bake at 150°C/300°F until done, or until a cake tester comes out clean.

Method Note:
  1. Mixture may also be steamed in a greased and covered container.
  2. 1 cup wine may also be poured over cake while still hot.
  3. To Serve:  Allow to cool, slice and serve.

More From Grace Foods:


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Cake Magazine: Heavy Fruit Cake
Heavy Fruit Cake
Try this delicious holiday fruitcake recipe.
Cake Magazine
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