Fruit Cake

Total Time:
3 hr 5 min
20 min
2 hr 45 min

10 servings

  • 1/2 cup butter
  • 1/2 cup lard
  • 1 heaping cup brown sugar
  • 4 eggs
  • 1 1/4 cups "wholemeal" (whole wheat) flour
  • 1 1/4 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1 tablespoon molasses
  • 2 pounds mixed candied fruit
  • 1 lemon, zested
  • 1 orange, zested and juiced
  • 1/4 cup sherry
  • 1 tablespoon brandy
  • 1 tablespoon milk
  • Preheat oven to 325 degrees F.

  • In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.

  • Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.

  • Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).

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