Hot toddy fruitcake

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• BakingQueen

  02 November 2007

  BakingQueen commented on this recipe

  I always use sherry instead of whisky in my christmas cakes..creates a great texture.

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• wee john

  08 November 2007

  wee john rated and commented on this recipe

  

  The only thing I changed was to reduce the mixed fruit from 750 to 500.Super cake.everyone thought so

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• megsnz

  12 November 2007

  megsnz commented on this recipe

  Had to make two of these last year - the first one was eaten went down a treat just before Christmas ! Added a mixture of sherry/ brandy as well as whisky.

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• My Binder

  17 November 2007

  My Binder rated and commented on this recipe

  

  I just absolutely love this recipe. It always turns out perfectly and stays moist for ages. Definately my favourite fruit cake.

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• persy

  22 November 2007

  persy commented on this recipe

  This is a gorgeous cake. I took the recipe with me to Australia at Christmas '06 and made it there for my family and my daughter-in-law's family. I then used it to make my son's and his now wife's wedding cake, part of which was transported back to Poland by her Auntie.

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• Shelly

  29 November 2007

  Shelly rated and commented on this recipe

  

  I made this cake twice last Xmas. The first time was for the office and it went down so well I used the recipe again for my Xmas cake at home. Will be using it agin this year as it was really moist and not at all dry like you would normally expect from fruit cake.

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• Carol

  16 December 2007

  Carol rated and commented on this recipe

  

  Made this cake a few days ago and now have to make another one! My family went wild for it......it's so moist and so yummy! Hope that I can keep this next one until Xmas day........yeah right! The only thing I added was a little more mixed spice and some freshly grated nutmeg......might have been a bit more generous with the whisky too....hic! Merry Xmas everyone!

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• Allie

  01 January 2008

  Allie commented on this recipe

  I've never had such favourable comments after making a fruit cake - everyone raved about it! I have made it several times now and have found that brandy is even nicer than whisky in it! Had to make it for my mate's Grandad and it went down a treat with him too!

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• jenny

  08 January 2008

  jenny commented on this recipe

  What did I do wrong? I followed the recipe to the letter, but it turned out really soggy - my husband says it will be nice with custard ugh! If I did make it again, I think I would just leave out the tea and use whisky on its own - It is moist but too moist, and yet it looked cooked! Strange.

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• angel

  10 January 2008

  angel rated and commented on this recipe

  

  i have made this cake twice now and it has gone down really well each time

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• annieb

  23 February 2008

  annieb commented on this recipe

  I have volunteered to make a christening cake for my brother's little boy and like the look of this recipe - I hate anything glace or peel, can I substitute these for things like dried cranberries and/or crystallised pineapple etc?

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• gingergirl

  25 February 2008

  gingergirl commented on this recipe

  I think that's a great idea-AnnieB-a modern twist. Hope it works! Keep us posted! gingergirl.

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• ikatie

  28 March 2008

  ikatie rated and commented on this recipe

  

  I used dried cranberries and crystallised papya and pineapple. It worked like a dream. Used Sherry also and only fed the cake whilst it was warm. Wrapped it up very tightly and decorated and ate the following weekend. Perfectly moist!

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• Emma

  04 April 2008

  Emma commented on this recipe

  My first attempt at this and it was delicious! I used sherry instead of whisky. Nice and moist:D Next time im going to reduce the fruit and try whisky instead of sherry.

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• Emma

  23 May 2008

  Emma rated and commented on this recipe

  

  easy and everyone thought it was tasty!

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• helen

  31 August 2008

  helen commented on this recipe

  i made this last year and it was fantastic!!! i was just wondering is this sutible for freezing? making a few christmas cakes this year and love this recipe. not sure if they will be just as good after being frozen though, any ideas

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• Malumphey

  11 September 2008

  Malumphey commented on this recipe

  Just to let you know Helen, I froze the cake for about 3 months and it was even better.

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• ruthsteapotdesigns

  01 November 2008

  ruthsteapotdesigns commented on this recipe

  Hi there I would love to try this recipe but want to make it now ready for Christmas.. Is it possible to keep feeding it... will it last until Christmas as it says only one month in the book... Has anyone tried leaving it for longer... Normally Christmas cakes tend to last for months.. Would appreciate some help!!! Ruth

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• mrs_magick

  19 November 2008

  mrs_magick commented on this recipe

  A complete novice in the baking department I've been keen to try a fruit cake to use for special occasions. This was the perfect first cake. Simple and yet scrumptious! I used less fruit as mentioned by others who'd commented, sticking with 500g of mixed fruit instead of the 750g. It was baked and iced within 8 hours and went down a treat! I've now got the baking bug thanks to this fabulous recipe.

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• sara

  11 December 2008

  sara rated and commented on this recipe

  

  just tried my christmas 2008 cake after spending the past month feeding it and it was fantastic! i'm glad i used this recipe, a nice twist on a classic

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Ingredients

FOR THE CAKE

• 200ml hot, strong black tea (use any type)
• 3 tbsp whisky
• 3 tbsp good-quality orange marmalade , thin or medium shred
• 700g mixed dried fruits
• 100g mixed peel
• 100g glacé cherries (natural colour)
• 225g butter
• 225g golden caster sugar
• 4 eggs , beaten
• 225g plain flour
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• finely grated zest 1 lemon

TO FEED THE CAKE

• 2 tsp caster sugar
• 50ml hot black tea
• 1 tbsp whisky (or use orange juice if you prefer)

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 20 mins

Cook 3 hrs

Vegetarian

Ingredients

FOR THE CAKE

• 200ml hot, strong black tea (use any type)
• 3 tbsp whisky
• 3 tbsp good-quality orange marmalade , thin or medium shred
• 700g mixed dried fruits
• 100g mixed peel
• 100g glacé cherries (natural colour)
• 225g butter
• 225g golden caster sugar
• 4 eggs , beaten
• 225g plain flour
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• finely grated zest 1 lemon

TO FEED THE CAKE

• 2 tsp caster sugar
• 50ml hot black tea
• 1 tbsp whisky (or use orange juice if you prefer)

PER SERVING (un-iced)

531 kcalories, protein 6g, carbohydrate 88g, fat 18 g, saturated fat 10g, fibre 2g, sugar 74g, salt 0.51 g

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