Traditional Fruit Cake Recipe – Currants, Cherries & Almonds

Last Updated on 4 months by Neha Deshmukh

Traditional Fruit Cake Recipe – Currants, Cherries & Almonds

Hey everyone! There’s just something so comforting about a slice of good fruit cake, isn’t there? It reminds me of my grandmother’s kitchen during the holidays – the warm spices, the sweet aroma… pure magic! This traditional fruit cake recipe is a little slice of that nostalgia, packed with juicy currants, sweet cherries, and a delightful almond crunch. It’s perfect for festive occasions, or honestly, just a cozy afternoon with a cup of chai. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average, dry fruit cake. This recipe delivers a beautifully moist and flavorful cake, thanks to a generous amount of fruit soaked in all those lovely flavors. It’s a bit of a labor of love, but trust me, the results are so worth it. Plus, it looks absolutely stunning with the almond decoration – perfect for gifting (or keeping all to yourself!).

Ingredients

Here’s what you’ll need to create this delicious fruit cake:

• 2 cups All-purpose flour
• 1 tsp Baking powder
• 150g Butter, softened
• 1 cup Packed Brown sugar
• ½ cup Caster sugar
• ½ cup Currants
• 3 Large eggs
• ½ cup Sultanas
• ½ cup Glazed cherries (halved)
• ¼ cup Chopped mixed peels (orange, clementines, lemon)
• 2 tbsp Almond meal
• 2 tbsp Orange zest
• 1 tbsp Lemon zest
• As per need Whole blanched almonds

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this cake.

• Mixed Peels: Don’t skip these! They add a wonderful complexity to the flavor. You can find them at most grocery stores, or even make your own if you’re feeling ambitious.
• Caster Sugar vs. Granulated Sugar: Caster sugar (also known as superfine sugar) dissolves more easily, giving the cake a lighter texture. If you only have granulated sugar, you can pulse it in a food processor a few times to make it finer.
• Almond Meal: This isn’t just for flavor! Almond meal adds a lovely, slightly nutty texture to the cake. It helps keep it moist and prevents it from becoming too dense. You can make your own by grinding blanched almonds in a food processor.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. First things first, grease an 8 or 9-inch round baking pan and set it aside. This prevents sticking and makes life easier later.
2. In a mixing bowl, sift together the all-purpose flour and baking powder. Sifting ensures a light and airy cake.
3. In a separate bowl, beat the softened butter, brown sugar, and caster sugar with an electric whisk until it’s light and fluffy. This usually takes about 5-7 minutes.
4. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
5. Now for the fun part! Gently fold in the currants, sultanas, glazed cherries, mixed peels, almond meal, orange zest, and lemon zest.
6. Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix – we want a tender cake, not a tough one!
7. Spoon the batter into the prepared pan and spread it evenly with a spoon.
8. Arrange the whole blanched almonds in concentric circles on top, pressing them lightly into the batter. This looks beautiful and adds a lovely crunch.
9. Bake on the middle rack at 350°F (180°C) for 40-45 minutes, or until a toothpick inserted into the center comes out springy.
10. Let the cake cool completely in the pan before slicing. Patience is key here!

Expert Tips

• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together smoothly.
• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it during the last 10-15 minutes of baking.
• Soaking the Fruit: For an extra burst of flavor, you can soak the dried fruits in a little orange juice or brandy overnight. My aunt always does this, and it makes all the difference!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and an egg replacer (like flax eggs) to make this cake vegan-friendly.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend designed for baking!
• Spice Level: Add a teaspoon of cinnamon or nutmeg to the batter for a warming spice kick.
• Festival Adaptations: This cake is perfect for Christmas, Easter, or New Year celebrations. You can decorate it with festive sprinkles or icing.

Serving Suggestions

This fruit cake is delicious on its own, but you can also serve it with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A dusting of powdered sugar (for a festive touch!)
• A warm cup of masala chai – my personal favorite!

Storage Instructions

To keep your fruit cake moist and delicious:

• Store it in an airtight container at room temperature for up to a week.
• For longer storage, wrap it tightly in plastic wrap and then foil, and store it in the refrigerator for up to a month.
• You can also freeze it for up to 3 months.

FAQs

Let’s answer some common questions:

What is the best way to store fruit cake to keep it moist? Airtight is the key! Wrapping it well and storing it in a cool, dark place will help retain moisture.

Can I make this fruit cake ahead of time? If so, how long? Absolutely! In fact, fruit cake often tastes better after a few days (or even weeks) as the flavors meld together. You can make it up to a month in advance.

What is the difference between caster sugar and granulated sugar, and can they be substituted? Caster sugar is finer than granulated sugar, which helps it dissolve more easily. You can use granulated sugar if you pulse it in a food processor first.

Can I use different dried fruits in this recipe? Yes, feel free to experiment! Dried apricots, figs, or cranberries would all be delicious additions.

How do I know when the fruit cake is fully baked? Insert a toothpick into the center of the cake. If it comes out springy, it’s done! If it comes out with wet batter, bake for a few more minutes and check again.

Enjoy baking (and eating!) this delightful fruit cake. I hope it brings a little bit of joy to your kitchen and your table. Happy baking!