Fruitcake – Alcohol Free, a kid-friendly cake that you can have the same day you bake it. Tastes just like the authentic fruitcake (maybe even better!). This cake is moist and stays moist for days, in fact, its flavor keeps getting better with time.
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Author Muna Kenny
1 1/2cupsall-purpose flour
1cupbrown sugar packed
2large eggs room temperature
1cupcandied and chopped mixed peel
1/3cupchopped candied cherries
1/3cupmixed nutsyou can add more if you wish
In a saucepan. Add butter, water, sugar, spices, raisins, and let it come to a boil for one minute. Turn off the heat, add the milk to the mixture and mix well. Keep it aside until warm to the touch.
Preheat oven to 350F/180C. line a 9 x 5 x 3-inch loaf pan with parchment paper and keep aside.
Sift flour with salt and baking powder. Add the candied mixed peel, cherries, nuts, and mix well.
Add the vanilla to the butter and milk mixture, beat the eggs and add to the same mixture. Stir until combined then pour over the flour and fold gently.
Pour the batter into the baking pan. Using a spatula try to even the surface of the cake batter. You can decorate the surface with nuts.
Bake for 45 to 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
Place the cake on a cooling rack and allow it to cool completely. Although you can enjoy this cake the same day, it tastes better and becomes more tender and moist the second day.