Hot toddy fruitcake

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Results 21-40

• Gbobs

  16 January 2009

  Gbobs commented on this recipe

  I have never made this type of cake before but it was so easy to make and absolutely delicious. The family couldnt believe it wasnt shop bought!!! IT was so moist and absolutely delicious I am definitely going to make it again VERY soon!

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• lucysmum

  23 January 2009

  lucysmum rated and commented on this recipe

  

  A delicious moist cake that both my husband and I enjoyed.I liked the 700g of fruit but as were not keen on mixed peel I doubled the glace cherries.

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• trish17

  10 May 2009

  trish17 commented on this recipe

  Have just made this cake exactly as the recipe stated - I have to admit I'm not the greatest fruit cake lover but my partner really likes them - he reckons this cake is the best he's ever tasted! The taste is definitely scrummy with the whiskey, the recipe doesn't include any nuts but I'll add some next time. The main advantage with this recipe is that the cake is wonderfully moist - I made a cake at Christmas using a Delia Smith recipe which was very dry - this one will definitely be my choice from now on, not sure how long it would last in an airtight container - anyone have any ideas?

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• Jackie

  03 June 2009

  Jackie commented on this recipe

  Ia there a simple formula for increasing/decreasing the quantities for different cake tin sizes? Obviously cooking is a science and I would imagine cake tin size and cooking time goes by overall weight ... but that doesn't help me in knowing how to work it out. Anyone know? I'd really appreciate any advice.

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• UKgal

  06 September 2009

  UKgal commented on this recipe

  Jackie, Somewhere on this link they have explained how to work it out and check it. Hope it helps you! http://forums.moneysavingexpert.com/showthread.html?t=842649

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• wifeywarner

  18 October 2009

  wifeywarner commented on this recipe

  I used a Good Housekeeping recipe for years .... until I tasted my friends Xmas cake a copuple of years ago & had to switch to this one! Made it last year and the cake didn't dissapoint. I used to use brandy in my Xmas cake, but actually found the tea and whiskey combo with maramlade really scrummy .... and I hate tea and whiskey normally! Another friend who bakes cakes for farmers markets, is now going to to use this recipe this year !

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• rhona

  14 November 2009

  rhona commented on this recipe

  would this work if i used a 20cm square tin? Or should i stick to the round one?

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• rhona

  17 November 2009

  rhona rated and commented on this recipe

  

  Well i decided it was worth buying a new round 20cm deep tin for, and not trying to make it square! It was such a success!!!! It was easy to make and the outcome was fantastic, needless to say i will now need to make another one for christmas day, but its worth it! The house smelled so christmasy..... great cake!

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• stefania

  17 December 2009

  stefania commented on this recipe

  @ Jenny is it possible you fed the cake while the tea was still rather warm or hot? perhaps that's why it became soggy.

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• Karen S

  31 December 2009

  Karen S rated this recipe

  

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• gizmo

  05 January 2010

  gizmo rated this recipe

  

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• pat

  09 January 2010

  pat rated this recipe

  

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• Beamy

  11 May 2010

  Beamy rated and commented on this recipe

  

  If I could rate this double, then I would!!! It is the most amazing cake I've ever had (I am a big fruit cake fan, it has to be said). I've made it lots of times, with numerous adaptations, but following the basic pricipal (I add ground and chopped blanched almonds, and baking powder for a start). It has been used by me for gifts, Christenings and Christmas, and is very adaptable (I've made it in mini tins, loaf tins and massive roasting tins!). Particularly good with homemade marzipan and ready roll icing.

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• Ellie x

  31 May 2010

  Ellie x commented on this recipe

  I'm 17yrs old, and this was the first fruit cake I ever made, was a complete hit, delicious, made it about 5 times again since christmas! If you use a syringe its way easier in terms of feeding the cake.

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• Emma

  28 July 2010

  Emma commented on this recipe

  really moist and lovely. I used brandy instead of whiskey. It can come across more of a pudding than a cake though.

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• mammymurray

  07 September 2010

  mammymurray commented on this recipe

  Instead of using lemon zest I put some fresh strips oforange peel to soak overnight with the fruit mixture. Give a lovely flavour but discard them before adding mix to cake

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• Betty J.

  12 October 2010

  Betty J. commented on this recipe

  I intend making this cake for Christmas. As it is only October is it too early?

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• La Cheshire Chat

  22 October 2010

  La Cheshire Chat commented on this recipe

  Betty J. - As far as I'm concerned, it's never too early to make a fruitcake! You CAN freeze it (which will actually improve the texture, in my opinion,) but, if you keep it tightly wrapped in an airtight tin at a cool temperature, it will be fine. Especially as you'll have more time to 'feed' it. On the other hand, you could always make one now, to try, and another later for Christmas!

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• Yeti

  02 November 2010

  Yeti commented on this recipe

  Where are the recipes for the four different ways of decorating? I can only find the Jewelled fruit nut and seed cake one.

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• MariaMalta

  03 November 2010

  MariaMalta rated and commented on this recipe

  

  Have been making this cake every year at Christmas time...and it always turns out perfect. Appreciated by everybody visiting. Gave the recipe to mum who is also baking this cake now...truly deserves to be recommended...

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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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