How do I make a fruit cake?

Question

I need a quick simple recipe please.

Answer 1

Just search it on google there are THOUSANDS of recipes lol

i use this one a lot-

http://www.studentrecipes.com/

loads of easy recipes here =] have fun!

Answer 2

http://www.bbc.co.uk/food/recipes/databa...

this link shows you how to make a marzipanned fruit cake

Answer 3

Get cake. Load shotgun with various fruits. Fire. Hey presto.

Answer 4

I suppose I will get some thumbs down for this one, but I assure you that it works....

I make a fruit cake in the microwave, and I have but a small one...

This is how.

Ingredients;

3 cups of self raising flour.

2 large eggs

1/2 cup of milk

1/4 cup of seedless raisins

1/4 cup of sultana raisins

1/4 cup of glazed cherries (cut up)

1/2 cup of cooking oil

1/4 cup of margarine

pinch of salt

1/2 cup of regular sugar

1 table spoon of instant coffee powder optional

1 table spoon full of coco powder optional

3 to 5 ml of vanilla essence

3 to 5 ml of brandy essence

Method

Mix flour, sugar raisins, sultana raisins, instant coffee powder and coco well.

Add eggs and margerine and milk

mix well

Add oil little by litte until the batter is soft but not watery

(The trick to this recipe is to have a smooth, soft batter that would not run like water but would run like cream would).

Add salt and mix well

Add cherries last if you decide to use them

Place in smeared plastic or glass container and put in microwave.

Tip.

If you place the container on an upside down saucer so that you batter container is raised within the microwave it works best and cooks through evenly then...

Tip;

I like to pre soak the sultanas and raisins in warm water and a spoon full of bicrabonate of soda over night because it will soften them and swell them out and that prevents them from sinking to the bottom of the batter while baking.

Bake for about 8 minutes but keep an eye on it.

Microwaves are not all the same.

This cake would pull away from the sides of the dish when ready.

Test with a tooth pick at its thickest part to see if it is cooked through.

Turn out only after you have allowed it to cool down for about ten minutes.

Tip.

I like to spray the cake with real brandy from an atomizer while it is still hot so that the brandy is absorbed in the cake but that is your choice.

This cake should be moist.

As decoration, I only pour runny icing over it and let it set as it wishes. That way it looks like a snow capped mountin, but again, the decoration is entirely up to you.

Have fun making it and lap up the compliments.

Tip; Do not stir the batter very much after adding the cherries. Try to sive it one or two stirs only to spread the cherries around a bit but avoid too much stirring as the cherries the all end up on the bottom of the cake when baked.

Answer 5

easy apple fruit cake

200g butter , softened plus extra for greasing

200g dark muscovado sugar

3 eggs , beaten

1 tbsp black treacle

200g self-raising flour

2 tsp mixed spice

1 tsp baking powder

2 eating apples , grated (approx 100g each)

300g mixed sultanas and raisins

Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.

Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it's ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month - defrost fully before decorating

Answer 6

To bake this cake, you will need a 7" (18cm) square or 8" (20cm) round cake tin (the type with the push out bottom is easiest to use).

Ingredients

    * 120g/4oz Margarine

    * 170g/6oz Sugar

    * 340g/14oz Dried fruit - this can be a mixture of raisins, sultanas, cherries, peel... whatever you fancy!

    * 225ml/8floz Water

    * 1tsp Bicarbonate of soda

    * 1 half tsp Mixed spice

    * 2 Beaten Eggs

    * 120g/4oz Plain flour

    * 120g/4oz Self-raising Flour

    * Pinch of Salt

Method

   1.Preheat the oven to 350°F/180°C/Gas Mark 4 (the middle bottom right hand oven of a 4-door Aga, if you're that lucky).

   2.Prepare the tin by applying a thin layer of margarine and lining with two layers of greaseproof paper.

   3.Put the margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for 1 minute.

   4.Pour into a mixing bowl and allow to cool*.

   5.Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin.

   6.Bake for about one and a quarter hours. You may need to put brown paper over the top if cake starts to singe before it is cooked throughout.

   7.Cake is ready when an inserted skewer comes out clean - leave to cool on a wire rack.

   8.Eat!

This is a very forgiving recipe; you don't even have to be very precise with the measuring out.

The cake should keep for a couple of months wrapped in tin foil in a tin, and can be 'spiked' with brandy or whatever you fancy before being covered in marzipan and icing for Christmas. Unlike more traditional fruit cake recipes, you can eat it straight away if you want to, without even waiting for it to cool completely.

To Spike a Cake

Take a skewer and insert it into the cake about a dozen times in an evenly spaced pattern. Then pour a tablespoon or two of brandy over the surface of the cake. Wrap it up in tin foil and leave for a few days, then pour more alcohol over it, and wrap it up and put it away again.

It can be given several doses, depending on preference, and on whether you have any brandy left.

    * You need to allow the mixture to cool because if it is still very hot when you add the eggs, they may cook straight away, and the cake won't rise properly.

Answer 7

Google it - there isn't room or time on here to write thousands of easily obtained recipes out. From Google, when you find one you like, just print it out and you've got it forever!

Answer 8

Here is a site i've just found!

http://www.ehow.com/how_10051_make-easy-...

Hope this helps!

xx x*x

Answer 9

Ingredients

110g glace cherries

500g mixed fruit and candied peel

75g golden caster sugar

75g dark brown sugar

150g butter at room temperature

3 large eggs

260g self raising flour, sifted.

teaspoon of mixed spice

50g ground almonds

desert spoon of black treacle

desert spoon of honey

sherry glass of brandy

Method

18-20 cm round cake tin, greased and lined with greaseproof paper.

1 Put all of the fruit into a large mixing bowl and pour over the brandy, leave to stand over night.

2. Put the butter and sugar into a mixing bowl and beat with a wooden spoon until smooth and creamy - you can use an electric mixer for speed.

3. Whisk the eggs in a separate bowl and then add a little at a time to the creamed butter and sugar.

4. Mix in the treacle and honey.

5. Fold in the flour and mixed spice.

6. Stir in the fruit and brandy, you are looking for a good dropping consistency.

7. Spoon the mixture into the prepared baking tin.

8. Place the cake in the centre of a pre-heated oven at gas mark 3, 325 F or 170 C oven and bake for 2-2.5 hours or until the centre is firm and springy to touch or put a skewer into the centre of the cake and it should come out clean