Mrs. Beeton’s Fruitcake
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Traditional English Fruitcake
Bake Mrs. Beeton’s fruitcake by the 15th of December, no later, (if you are making for Christmas.)
The time has come to reinvigorate this fruit and nut compendium. Don’t lose a minute, and soak your dried fruits in the best dark rum you can find. If you want to add nuts, go right ahead.
Cool it, soak it, wrap it well, store it a cool place. Douse it again, and once more before serving it on Christmas day to the delight of one and all.
Ingredients
- 227 grams (1 cup) butter, softened, plus some for the pan
- 420 grams (3 ½ cups) all-purpose flour
- 237 ml (1 cup) light brown sugar
- 30 ml ( 2 tablespoons) powdered ginger
- 227 grams (1/2 pound) raisins or sultanas, soaked in dark rum
- 237 ml (1 cup) candied peel, soaked in dark rum
- 237 ml (1 cup) glacéed red and green cherries, cut in half, soaked in dark rum
- 2 eggs
- 156 ml (2/3 cup)* heavy cream
- 156 ml (2/3 cup)* treacle**(Golden Syrup)
- 5 ml (1 teaspoon) baking soda (carbonate of soda)
- 15 ml (1 tablespoon) cider vinegar
Preparation
- Preheat the oven to 163°C (325ºF). Butter and lightly flour a ring, Bundt, or 23 x 13 cm (9 x 5″) loaf pan. Tap out excess flour.
2. Mix together well the flour, sugar, ginger, drained raisins, and drained candied peel and cherries (save the rum for dousing).
3. In a stand mixer with the paddle attachment, beat the eggs until pale and fluffy (at least five minutes). Mix in the butter, cream, treacle, and beat the mixture for a few more minutes.
4. Dissolve the soda in the vinegar, add it to the dough until all are well incorporated with the others.
5. Put the cake batter into the prepared mold or tin, and bake it until the tester comes out clean, from 1-3/4 to 2-1/4 hours.
6. Cool on a wire rack. While still upside down poke holes in the cake with a skewer, douse liberally with dark rum or brandy, and allow to cool. When cooled completely unmold and douse again. Wrap well in plastic wrap. In a few days unwrap and douse again. Re-wrap. The cake will keep well in no small part due to the alcohol. Slice and serve, if desired, with dollops of whipped cream or eggnog ice cream.
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Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
I cannot believe the authenticity of the recipe as it is. Plastic wrap! Should’ve posted the original recipe annotated instead of this modern version.