Rich Fruit Cake Recipe

This rich fruitcake recipe, just like the name suggests, yields a rich fruitcake filled generously with fruits and ground almonds. The cake tastes best and cuts well when left to rest for 1 week after baking. 

Just like the light fruit cake, you can actually adjust the fruits content to suit your liking. Increase the fruits content if you want a richer fruit cake, and reduce it of you want a lighter version. Please only adjust the fruits and not the ground almonds.I normally bake this cake for wedding door gifts - cut into pieces, wrapped in cling wrap and packed in cute, fancy boxes.

There is no alcohol mentioned in the recipe below. I do however, on certain occasions or upon request, sprinkle some on the cake after baking.

Traditionally, when decorating a fruit cake, it is often covered with a layer of marzipan, followed by royal icing. Royal icing is not commonly used for covering cakes nowadays and there is always the option of using fondant, which works equally fine. I personally find fondant  easier to work with when covering cakes, so it is definitely my choice when in comes to choosing between royal icing or fondant for this rich fruit cake.

Ingredients for rich fruit cake:

420g butter
360g castor sugar

Sift together:
375g plain flour
1/4 tsp baking powder
1/8 tsp salt
1 tsp mixed spice

Fruit mix (combine together):
175g raisins
175g sultanas
100g ground almonds
120g glazed cherries, chopped
120g mixed peel
90g candied ginger

6 eggs
1 tsp vanilla extract
1/4 tsp rose essence
1 tsp lemon juice
2 tbsp molasses
1 tbsp orange juice


Preheat oven to 170 degrees Celsius.

Chop all fruits. Mix with ground almond and leave aside.

In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice and molasses and mix well.

Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.

Add the mixed fruits into the batter and mix well.

Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes.

Remove cake from oven and turn it onto a wire rack. Turn the cake so that the top side is up and leave it to cool completely.

When the cake has completely cooled, wrap it neatly in greaseproof paper and foil and store in an airtight container for 1 week before icing or cutting the cake.

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