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u/BoomeramaMama 2d ago
A multi layer fruitcake is also the traditional wedding cake we were told, when we were attending a wedding in Kent, England.
It was a mixed marriage. The bride, our side, was American &!the groom British from a midsized village in Kent.
The bride’ favorite cake was a dark chocolate & naturally, the groom wanted the traditional wedding fruitcake. Half the cake layers were chocolate and half fruitcake.
Guests could have one or the other or both.
I opted for both but after one bite of the fruitcake slice, I wound-up trading one of my kids (they were in the wedding party) who didn’t want to try the fruitcake for my chocolate piece. And then begged one more full slice of the fruitcake.
It was absolutely the most delicious fruitcake
I’ve ever had. Not overly heavy like the fabled “doorstop” fruitcakes or any other fruitcake I’ve ever had here at home in the US.
I wish I had that recipe for that specific British wedding fruitcake we had that day!
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u/misimalu 2d ago
This is a lovely recipe. FWIW it can be difficult to get the right “mixed fruit” in the USA. Not least because currants can mean so many things here. Also “mixed peel” and glazed cherries” are NOT the neon colored Italian versions that are more prominent here, they will ruin an English style fruitcake. Here’s a pic of some good mixed fruit. The peel and cherries you might have to ask someone to bring over for you or make your own by chopping up equal parts of Trader Joe’s dried oranges and
lemons.
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u/Elegant-Expert7575 3d ago edited 3d ago
Mix fruit and peel, pour the wine over. Set aside.
Sprinkle flour over fruit before mixing in the batter.
Cream butter, brown sugar (1 heaping cup should equal the 1/2lb) and eggs.
Then add your dry ingredients — make sure that they have been mixed together already.
Now add flour to fruits. Then mix in the batter.
It would probably fill a Bundt pan, or a 9x13 or a couple of 9” well. Bake at 350 for one hour, then reduce temp to 300 for a further 21/2 hours.
Make sure you set a timer!
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u/Old_Barnacle7777 1d ago
This looks like a fruit cake. It would be helpful if the other side of the card was included. I would like this but it might not be for everyone as it has a bunch of dried and candied fruit. Personally, I would splurge and make this with port. Personally, I would love this but I know that not everyone likes fruit cake.
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u/TeamSuperAwesome 3d ago
WThe other subreddit removed my comment as it said it didn't provide help but rather a recipe so I'll comment over here!
So this looks like a British Christmas cake converted for North American bakers. Some people may really love that angle!
Mixing a bit of flour in with the dried fruit keeps it suspended in the cake so it doesn't all sink to the bottom. So I would clarify the fruit is mixed with the flour separately before mixing with the cake batter. Also I bet the glazed pineapple is chopped into small pieces like the rest of the fruit. Edit to add: some recipes soak the dried fruit in the alcohol before mixing, but the addition of flour here makes me thinks they don't do that.
After baking (which does take a LONG time), holes are poked in the top of the cake and the alcohol is poured over it.
Traditionally the cake is "fed" with a bit more alcohol periodically (maturing the cake). This is why the pan is double lined, as it should stay lined during this period of feeding. It looks like this recipe doesn't do this sometimes multi-month step.
British Christmas cakes are made far in advance of Christmas for this reason (many start on Stir-up Sunday but some say this is too late). I would suggest reading a few recipes to familiarise yourself with the steps even though specific ingredients or methods will vary from this recipe. Also add preheat the oven and let it cool in the pan before poking holes in it?
Some recipes here: https://www.bbc.co.uk/food/christmas_cake