1. FRUIT CAKE-FRUIT PUDDING
8 Fruit Cakes
Sultana Raisins 600g
Currants, cleaned 300g
Glazed cherries, cut 100 g
Pitted dates, chopped 800g
Mixed Glazed Peels, cut 300g
Brown Sugar 600g
Soft Butter 200g
Salt 30g
Water 1400g
Bread Flour 1000g
Baking Soda 25g
Nutmeg 5g
Cinnamon 2g
Allspice 2g
Vanilla Flavour 10g
Brandy Flavour 20g
Walnuts, chopped 200g
KEY POINTS:
1. Prepare fruit by washing each type separately in warm water. Drain well. Cut dates and
cherries into 1cm/3/8” pieces. Combine fruits and liquid flavouring in bowl and mix
well.
2. Bring water, sugar, butter, and salt to a boil. Add and incorporate the fruit mixture. Set
aside and allow to cool to room temperature.
3. Place fruit mixture into machine bowl. Add flour sifted with spices and soda. Use flat
beater at low speed to blend ingredients together until smooth.
4. Add walnuts and mix at low speed until incorporated.
5. Deposit 900g/32oz batter into greased and flour dusted 1400 ml/50fl oz capacity fluted
cake pans. Decorate bottom of pans with red cherries or pecan halves. Bake at 150
C/300F until done, about 90 minutes. Allow to cool before depanning.
6. This cake may be served as a pudding by slicing it into 12 servings, placing the portions
back into the cake pan and heating it to about 60C/140F before use. Serve with a Hard
Sauce or a brandy-flavoured Vanilla Sauce.
7. NOTE: Scale 675g/24oz batter per 1000ml/ 35 fl oz foil loaf pans.
You do not have to add walnuts, in case that you, your husband Randy, and your two children
have a nut allergy. This recipe makes a big quantity of fruit cakes because it is a recipe from my
Algonquin college. I took the Baking and Pastry program there and I graduated last year and
received my certificate.