Mixed Fruit Loaf

With Port or Sherry

Mixed Fruit Loaf myfavouritepastime.com_7837Spring is officially here, tomorrow, but physically, who knows when it will arrive. Today has been an extra rainy day. I spent the whole day looking out the window, counting raindrops. It wasn’t a good day for photography even though I’d lined up several things to photograph. How is the life wherever you are? I hope you are thoroughly enjoying whatever you are doing.

Mixed Fruit Loaf myfavouritepastime.com_8930_2Last Christmas I made many fruit cakes. Fruitcake is the kind of cake you either like or not. I have a few friends who don’t care at all about fruitcakes. I love them. What about you? The one I’m sharing today is a mixed fruit cake with red and green cherries, candied peel, sultanas (golden raisins) and raisins. I put a lot of dry sherry in it, more than indicated in the list of ingredients. I even drizzled some more sherry once the cake cooled down. Perhaps that’s why I love fruitcakes?

Mixed Fruit Loaf myfavouritepastime.com_8933Please always store fruitcakes in airtight containers. They’ll taste even better several days later. I hope you’ll love this one.

  • Ingredients
  • 300g (10½oz, 2⅓ cups) plain flour
  • 1 teaspoon baking powder
  • 185g (6½oz, 1¼ cups) butter
  • 125g (½ cup) sugar
  • 3 eggs
  • 2 cups chopped mixed fruit
  • 100mls (⅓ cup + 1 tablespoon) milk
  • 3 tablespoons port or sherry

Mixed Fruit Loaf myfavouritepastime.com_7655Please always remember to assemble all ingredients before you start. Pour the port or sherry over the mixed fruits and let stand for one hour. Grease a 8½ x 4” (21.6 x 11.4 cm) loaf pan and line the base and sides with parchment (greaseproof paper). Preheat the oven to 325°F (160°C).

Mixed Fruit Loaf myfavouritepastime.com_7665Sift flour and baking powder

Mixed Fruit Loaf myfavouritepastime.com_7664 Beat butter and sugar with an electric mixer

Mixed Fruit Loaf myfavouritepastime.com_7668until just combined.

Mixed Fruit Loaf myfavouritepastime.com_7671Add eggs quickly, one at a time, beat until just combined.

Mixed Fruit Loaf myfavouritepastime.com_7672After adding all eggs it should look like this

Mixed Fruit Loaf myfavouritepastime.com_7675Stir in the fruit,

Mixed Fruit Loaf myfavouritepastime.com_7678then half the sifted flour with half the milk, then stir in the rest of the flour and milk.

Mixed Fruit Loaf myfavouritepastime.com_7684This is what the final mixture looks like

Mixed Fruit Loaf myfavouritepastime.com_7686Spread mixture into prepared tin and bake for about 1½-2 hours

Mixed Fruit Loaf myfavouritepastime.com_7689until golden or until a skewer inserted in the middle, comes out clean.  (I baked the cake at 325°F (160°C) for 1½ hours.)

Mixed Fruit Loaf myfavouritepastime.com_7691Cover the cake with foil and let cool in pan. This cake will keep for 2 weeks.

Mixed Fruit Loaf myfavouritepastime.com_7834

Mixed Fruit Loaf myfavouritepastime.com_8931 I ate this cake, slowly, one slice a day. It was very good while it lasted.

Mixed Fruit Loaf

Preparation time: 20 minutes; Baking time: 1½-2 hours; Makes: 8 x 4-inch loaf

Ingredients

  • 300g (10½oz, 2⅓ cups) plain flour
  • 1 teaspoon baking powder
  • 185g (6½oz, 1¼ cups) butter
  • 125g (½ cup + 2 tablespoons, 4.5oz) sugar
  • 3 eggs
  • 2 cups chopped mixed fruit
  • 100mls (⅓ cup + 1 tablespoon) milk
  • 3 tablespoons port or sherry

Instructions

  1. Pour the port or sherry over the mixed fruits and let stand for one hour. Grease a 8½ x 4” (21.6 x 11.4 cm) loaf pan and line the base and sides with parchment (greaseproof paper). Preheat the oven to 325°F (160°C). Sift flour and baking powder
  2. Beat butter and sugar with an electric mixer until just combined. Add eggs quickly, one at a time, beat until just combined.
  3. Stir in the fruit, then half the sifted flour with half the milk, then stir in the rest of the flour and milk.
  4. Spread mixture into prepared tin and bake for about 1½-2 hours until golden or until a skewer inserted in the middle, comes out clean. Cover the cake with foil and let cool in pan. This cake will keep for 2 weeks.

 Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325°F (160°C) for 1½ hours in a slightly larger tin.
  • For the mixed fruit: I used red and green glace cherries, sultanas, dried apricots and candied peel. (All the left over fruit from previous baking).
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results. Cup measures based on assumption that 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.

myfavouritepastime.com 

.

  1. How to Bake the Perfect Christmas Cake 
  2. Mary Berry’s classic fruit cake

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

55 thoughts

  1. One of my favorite types of cake. Definitely putting into my recipe file Liz, thanks so much. I have a craving for cake right now as I’ve been really watching what I’m eating….it’s so unfair! Soon, I will be home and bake this cake! Thanks for passing it along to us.

    1. Ha Ha, Sandy, I’ve tried watching what I eat but it doesn’t work so well for me because I’ve been cooking and baking a lot…. on the contrary, I’ve added inches around my waist and some 2-3 kilos. I know you are having a wonderful time. One day I hope I’ll be able to travel like you. Have a wonderful time and best wishes to your family and friends!
      Liz

    1. Thank you so much for awarding me with entertainment award. I love being entertained. I shall follow the link promptly. Lovely Sunday to you!
      Liz

  2. It has been raining here in Singapore as well for the past few days. It rained after almost 2 months! It’s been refreshing and kind of a relief from the heat. The fruit cake looks very nice. I’ve never made a fruit cake before. Will try it out 🙂

    1. I am glad you finally got a dose of rain and a relief form the heat. One day you should try making a fruit cake. I wish you all the best!
      Liz

  3. I have a recipe, not sure where came from, and have made in small disposal aluminum pans to give as gifts. Make in bundt pan for mine, soak maraschino cherries for minimum of 2 weeks in rum, saving the cherry juice to use in drinks for the holidays, then when done wrap in soaked cheesecloth (I use apricot brandy). I start the process right after labor day and bake the cakes Thanksgiving week-end, leave wrapped until give for Christmas presents. I leave the cheesecloth on and wrap in foil usually with holiday stickers on it for decoration.

    1. Hi there Jan,
      This sounds like the best fruit cake I ever tasted. Can you please share the recipe either as text or even consider sharing it a guest post? Thanks and wish you a happy weekend. Mine is full of sunshine!
      Liz

      1. Grandma Margarets Fruit Cake
        1 lb. raisins (white if possible)
        Nuts and whole maraschino cherries as many as desired
        Rum (I use 151 if soaking for shorter time frame otherwise regular rum any brand will do)
        1 Lb. real butter
        2 C. sugar
        12 med. eggs or 10 large
        1 tsp. vanilla
        4 C.flour
        1/2 tsp. salt
        1 Lb. mixed fruit
        Directions:
        Cover raisins and maraschino cherries with rum and soak for 2 to 3 weeks (I soak starting right after Labor Day), stirring them often. When ready to make cake drain off any excess rum (I store in glass jar in refrigerator). Cream butter and sugar. Separate eggs, add yolks and vanilla to butter. Sift flour & salt & add to mixture. Beat the egg whites until stiff and fold into batter. Add all the fruits and nuts. Put into 2 loaf pans and bake 1 1/2 hours at 250 degrees. I use a bundt pan baking for same amount of time checking making sure toothpick comes out clean.

        1. Hi Jan,
          Thank you for this wonderful recipe. I’ll buy some regular rum and soak the fruits sometime next week. This gives me ample time to get organized. I wish you a fantastic week. Best wishes!
          Liz

  4. I like this. It doesn’t seem to be like the typical heavy, dense fruitcakes that I am used to seeing (though I don’t mind them but this take seems more to my liking).

    1. Oh yes Chad, I love light fruit cakes. I don’t really enjoy those dense hard ones I see in my local store here. I hope you’re having a great Saturday!
      Liz

  5. Mmmm, the addition of sherry definitely improves my opinion of fruit cake and the beautiful colors too! And of course, homemade is always better than some of the sticky, dense loaves that seem to show up here around Christmas.
    You did a beautiful job of capturing this pretty cake despite the rain. I can see serving a slice after a hearty pot of braised beef, especially in the winter. I sure hope spring arrives soon…a few signs here, but still rather chilly. I hope some beautiful, spring weather is on the horizon for you too! 🙂

    1. Allison
      I wanted to leave several messages but left only one I couldn’t post the second or third. It keeps on telling me, I’m not logged in..strange so I gave up.
      I love fruit cakes. I usually eat them slowly, a piece at a time. I wish spring was “really here”, we even had a bit of snow this morning so we hope spring will be here soon in person. Have a wonderful weekend!
      Liz

  6. This cake looks divine Liz! I want to cram it in my mouth and swallow it with great big mouthfuls of hot tea I am so enraptured with it. I love all fruit cakes! Thank you for posting this. Will make one Sunday on my day off from the laboratory 😀

    1. Hi Cathy
      Ha ha I hope you managed to cram it in your mouth and swallowed it with some nice hot tea. I really enjoyed eating it. Thanks and have a lovely weekend!
      Liz

        1. Me too. I spent the night listening to some bit of scaffolding or other flotsam banging in the gusty winds all night. Time for a desperately needed cuppa now 🙂

        2. Enjoy your cuppa, I’m getting ready for dinner right now! Nothing elaborate just a simple pasta recipe. Enjoy the rest of the weekend!
          Liz

  7. Mom and dad used to make fruitcake every holiday, with my grandmother’s recipe. I have that recipe, but haven’t attempted it yet as I usually focus on cookies to give as gifts. They wrapped the fruitcake in cheesecloth that was soaked in wine and then would freeze it until Christmas. It was so good. Perhaps next holiday, I’ll think about making a small batch…

    1. You should think of making your grandma’s recipe. It does sound like a really good one. I can just imagine the taste of that cake once it was ready to it. Thanks and have a lovely day!
      Liz

  8. My wife and I Love your creations. Wanted to check with you if its ok with you, if we copy your recipes for our personal use at home. We do understand if you say no.

    Great blog…thank you for sharing your passion.

    1. I don’t quite understand what you mean by “copy recipes” could you kindly elaborate what you mean? sorry for the delay in responding. Thanks!
      Liz

      1. Your blog mentioned that approval should be requested before you copy or print a recipe. I would like to print the recipe for my wife who would like to keep with with her if you don’t mind. Pls let me know. Thank you.

        1. Oh yes you can print the recipe. Please make sure you select/indicate the pages you want printed. I don’t have a very efficient printing set up. I just use WordPress. Have a lovely weekend!
          Liz

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