Hot toddy fruitcake

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Results 61-79

• Annie

  12 November 2011

  Annie rated and commented on this recipe

  

  I've made this cake every Christmas since it was first published. It is REALLY moist and yummy and keeps well for several months. Last year I made 8 cakes and sold them for charity and have been inundated with repeat orders for this year. You can use supermarket basic ranges without any compromise to the finished product.

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• Jeannie960

  22 November 2011

  Jeannie960 commented on this recipe

  How long does one wait before applying the marzipan and icing?

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• Working Mum

  12 December 2011

  Working Mum rated and commented on this recipe

  

  I've tried many different Christmas cake recipes over the years, but this one elicited the most compliments. I've made it three times since!

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• Working Mum

  12 December 2011

  Working Mum commented on this recipe

  Jeannie960 - I usually make the cake in October and cover it the week before Christmas. This gives me plenty of time to feed it with more whisky. I expect you could cover it earlier, but the more you feed it, the moister it is.

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• Riogal91

  22 December 2011

  Riogal91 rated and commented on this recipe

  

  ive just made this cake for the first time, when i was soaking the fruits it reminded everyone at home of christmas in a bowl. Now I put the cake in at 160 for 1hr 30mins and it was already starting to brown so when I had to cook it for another 1hr 30mins at 140 I started to doubt myself. Was it me or is my oven a bit more powerful than most??

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• Tishka

  26 December 2011

  Tishka rated and commented on this recipe

  

  Made this for a friend. Her husband loved it and finished more than three quarters before christmas even began, had to bake them another one.

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• Nikolka79

  01 January 2012

  Nikolka79 rated this recipe

  

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• kivo

  19 March 2012

  kivo commented on this recipe

  was lovely after beeing fed for a month but also just as nice only eaten 2 days after being made! really easy to make and loads of flavour - stayed moist for ages

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• Sammy V

  28 March 2012

  Sammy V rated and commented on this recipe

  

  What a fantastic fruit cake! This was my first attempt at baking a fruit cake - really easy recipe with great success. I cut the amount of dried fruit down to 500g, and soaked the fruit for 2 days before baking. I only fed the cake once straight after baking and then left if for a month before icing. When finally eaten it was still moist with a hint of whisky. So in my opinion no need to re-feed, unless you are planning to keep it much longer than a month perhaps. I can see this becoming a firm favourite!

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• liconinak

  08 June 2012

  liconinak rated and commented on this recipe

  

  Loved this cake. My favourite recipe so far. I just reduced the amount of fruit like others suggested, used brandy and left the fruits to soak for 2 days. came out lovely. already getting orders for the same cake!!!!

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• Imke

  05 August 2012

  Imke commented on this recipe

  We love this cake and I not only bake it for Christmas... But I don't bake it for 3 hours only about 1,5h. Thank you for posting this recipe!

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• spidersilk

  27 October 2012

  spidersilk rated and commented on this recipe

  

  This will be my third year with this one.. made three last year. some small alterations.. a weee splash more of whisky(well i am scotish)... i do like fruit in my cake so keep the quantities, i do add extra cranberies,, ads that little sparkle of christmas.. the marzipan recipe tops this cake so well. everyone loves this cake, my mum told me i had taken my grandma's crown for crimbo cake. need i say more

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• George17

  30 October 2012

  George17 commented on this recipe

  Some people seem to have a bit of a problem with the cake being to soggy or over moist. Can anyone tell me whether the recipe would still work if I halved the quantity of hot tea in the recipe??

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• George17

  01 November 2012

  George17 commented on this recipe

  Just made the cake... I reduced the quantity of hot tea in the soaking process to 120ml, so that there wasn't any left-over liquid after soaking. The cake worked perfectly and doesn't seem too soggy or too dry. It smelled absolutely beautiful when it came out of the oven, and even better after being fed a good glug of booze (I used cognac). Can't wait to ice it and tuck into a slice!

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• Melissa

  18 November 2012

  Melissa commented on this recipe

  I have just put my cake in the oven and have taken the advice to reduce the amount of fruit and have included Apricots and Almonds and increased the amount of spice - fingers crossed!!

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• MelG

  20 November 2012

  MelG rated and commented on this recipe

  

  Love this cake. Made it last year. My first Christmas cake ever and it came out a dream. Fed cold tea and whiskey for a couple of weeks, it was lovely and moist. It didn't hang around long either! Looking forward to it again this year. It's now my tradition. Thanks Good Food. :)

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• Luisa

  01 December 2012

  Luisa commented on this recipe

  Am soaking the fruit tonight, ready to make tomorrow. I made this last year, and it was a winner with my husband, who doesn't like Christmas cake. He took some to his sister, and they all loved it too. Like so many others have said, this will be my tradition to make this at Christmas.

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• George17

  25 December 2012

  George17 commented on this recipe

  I agree with those who say the cake is too soggy. Other than this, it's a delisious cake, so I would make it again, but STRONGLY advise either halfing the quantity of hot tea or leaving it out completely and sticking to just marmalade and whiskey. My cake is definately cooked, just over moist. I fed my cake about 3-4 times with 1-2tbsp of brandy, but in future, I'd only feed it twice... that's all it needs. Looks gorgeous anyway, and my mum wants to try and save as much as possible for when my grandparents come to stay in February!!

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• scousie

  30 March 2013

  scousie commented on this recipe

  This has to be one of the best fruit cakes I have ever made. I used brandy rather than whisky and this will replace my current go-to recipe for my christmas cakes.

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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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