Mixed Fruit Loaf

With Port or Sherry

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Spring 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.

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Last 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?

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Please always store fruitcakes in airtight containers. They’ll taste even better several days later. I hope you’ll love this one.

Mixed Fruit Loaf

Preparation time: 20 minutes; Baking time: 1½-2 hours; Makes: 8½ x 4½ inch (21.6 x 11.4 cm) loaf

Ingredients

  • 2 cups chopped mixed fruit (glacé cherries, sultanas, raisins, dates, apricots and candied peel)
  • ¼ cup (4 tablespoons) fortified wine ( at least 20% alcohol/vol): port, sherry, madeira or brandy 
  • 315g (11oz, 2½ cups) all purpose flour
  • 1 teaspoon baking powder
  • 185g (6½oz, 1⅓ stick, 12 tablespoons) unsalted real butter (do not sub)
  • 125g (½ cup + 2 tbsp, 4.5oz) sugar
  • 3 eggs
  • 80ml (⅓ cup) milk

Instructions

  1. Prepare the mixed fruit: place the fruit in a container with a wide base so the fruits are in a single layer. Pour the boiling water and port or sherry over the fruit and let stand for one hour, covered. It’s however better to let it sit overnight and up to 24 hours.
  2. Prepare the pan: grease an  8½ x 4½ inch (21.6 x 11.4 cm) loaf pan and line the base and sides with parchment (greaseproof paper). You can also use an 8 x 4 inch (20 x 10cm) loaf pan or 8 inch (20cm) round or 7 inch (18cm) square pan.
  3. Preheat the oven to 275ºF (135ºC) ( 325°F (160°C). Sift the flour and baking powder. Set aside.
  4. Beat the butter and sugar with an electric mixer until just combined. Add the eggs quickly, one at a time, beat until just combined. Do not over-beat. Scrape the sides of the bowl.
  5. Using a metal spoon or a spatula stir in the fruit, then half the sifted flour with half the milk, then stir in the rest of the flour and milk.
  6. Spoon the batter into the prepared pan and bake for 1¾-2 hours or until golden and a skewer inserted in the middle, comes out clean.
  7. Remove the cake from the oven and set aside to cool for 30 minutes, then cover with a dish towel until cooled completely. Double wrap the cake with parchment paper and then aluminium foil. In the next four days unwrap the cake and drizzle with a tablespoon of fortified wine-that will be four tablespoons after 4 days. You can start eating the cake on the fifth day.
  8. This cake will keep for 2 weeks in an airtight container (if you added the fortified wine). Mine usually gets finished within 3 days….sigh!!!

 Important 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 have made and baked this cake several times and the most optimum temperature in my oven is 275°F (135°C) for 1 hour and 50 minutes. I usually switch off the oven in the last ten minutes. I use a an 8½ x 4½ inch loaf pan ((21.6 x 11.4 cm). If I bake it at a higher temperature the cake turns out dry and unpleasant.
  • For the mixed fruit: I highly recommend that you use dried dates besides other mixed fruit. It gives a very pleasant taste to the cake.
  • You can use red and green glacé cherries, sultanas, raisins, currants, dried apricots and candied peel. It depends but make sure you throw in some dates.
  • Last Updated: March, 07 2019

myfavouritepastime.com 

Step By Step Photos

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Please always remember to assemble all ingredients before you start.

Prepare the fruit: place the fruit in a container with a wide base so the fruits are in a single layer. Pour the boiling water and port or sherry over the fruit and let stand for one hour, covered. It’s however better to let it sit overnight and up to 24 hours.

Mixed Fruit Loaf myfavouritepastime.com_7665

Grease an 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan and line the base and sides with parchment (greaseproof paper). Preheat the oven to 275ºF (135ºC). Sift the  flour and baking powder

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Beat butter and sugar with an electric mixer

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until just combined.

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Add the eggs quickly, one at a time and beat until just combined.

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After adding all eggs it should look like this

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Stir in the fruit,

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then half the sifted flour with half the milk, then stir in the rest of the flour and milk.

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This is what the final mixture looks like

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Spread the mixture into the prepared pan and bake for 1½-2 hours

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until golden or until a skewer inserted in the middle, comes out clean.  (I bake the cake at 275°F (135°C) for 1 hour and 50 minutes.). Remove the cake from the oven and set aside to cool for 30 minutes, then cover with a dish towel until cooled completely.

Double wrap the cake with parchment paper and then aluminium foil. In the next four days unwrap the cake and drizzle with a tablespoon of fortified wine-that will be four tablespoons after 4 days. You can start eating the cake on the fifth day.This cake will keep for 2 weeks, but only if you added the fortified wine.

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We ate this cake, slowly, one slice a day. It was very good while it lasted.

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

myfavouritepastime.com Last Updated: March, 07 2019

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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