How Do I Create A Rich Moist Fruit Cake, Without Candied Fruits Or Any Nuts Please?

Decorating By myjarofhearts Updated 20 Aug 2013 , 12:09am by auzzi

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myjarofhearts Posted 19 Aug 2013 , 4:41pm
post #1 of 3

help! I need to get it soaking and maturing as I only have till mid spetember. I dont have experience with fruit cakes so I am quite new to that. please help! can i take any recipe and minus the candied fruits/nuts? i would have thought they added an element of sweetness to the cake  to counter act the dark rich flavour? please help! thanks,


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as you wish Posted 19 Aug 2013 , 5:29pm
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AMy grandmother used to make a fruitcake that was mostly dried currants. I always thought it was gross, but my grandfather seemed to like it.

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auzzi Posted 20 Aug 2013 , 12:09am
post #3 of 3
Fruit Cake
8 oz butter
1 ½ c brown sugar 
2 tb molasses
4 eggs 
3 c flour 
¼ ts salt 
1 ts allspice
1 ts cinnamon 
½ ts nutmeg
1 ½ c raisins 8 oz
1 ½ c sultanas [golden raisins?] 9 oz
1 ½ c currants 9 oz
1 ¼ c dates 8 oz
1 ⅓ c soft dried figs 6 oz
1 c prunes 6 oz
1 ¾ c dried apricots 9 oz
⅔ c brandy, whisky, rum, sherry or dessert wine
2 ts instant espresso in 1 tb water 
Preheat to 300°F. 
Creaming method. 
Lined deep round 10-inch pan 
300°F. 30 mins then 275°F 3½ hrs .
Cover cake in pan with tea towel and then a thick bath towel to cool slowly. 
Store for 2-3 days before consuming.
Douse with alcohol, wrap & store 2-3 weeks.
You can substitute most any dried fruits for the dates/prunes/apricots eg dried cranberries, cherries etc. Use the raisins/sultanas/currants specified.

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