For sometime now I've been looking around for a fruit cake recipe. I've seen a few on here but not sure which I should try. If by any chance you have one that you've tried & enjoyed & don't mind sharing with me I would greatly appreciate it.......thanks in advance
Michelle
Happy Baking 
Over in England the majority of our wedding cakes are fruit, usually very rich. This is the recipe that I use
300g plain flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon grated nutmeg
1 teaspoon cocoa powder
225g butter
225g soft brown sugar
2 tablespoons black treacle
6 eggs
800g mixed dried fruit
150g mixed peel
75g chopped walnuts or almonds
75g chopped glace cherries
Line 8 inch round or 7 inch square tin with double thickness of greaseproof paper.Brush paper with oil. Sift flour with spices and cocoa. In a seperate bowl cream butter, sugar and treacle. Beat in eggs 1 at a time, adding a spoonful of sifted ingreediants with each. Stir in fruit, peel, nuts and cherries. Add in any dry mix that is left and fold in. Transfer to tin and smooth top with a knife.Bake in centre of a cool oven 150c for 4 to 4 1/2 hours until a skewer inserted in cake comes out clean. Leave in tin until cool. Wrap in greaseproof paper and alumimium foil until needed. This cake does mature with age and should be made in advance whenever possible.
If you want a less rich cake please let me know and I will post some different recipes
Over in England the majority of our wedding cakes are fruit, usually very rich. This is the recipe that I use
300g plain flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon grated nutmeg
1 teaspoon cocoa powder
225g butter
225g soft brown sugar
2 tablespoons black treacle
6 eggs
800g mixed dried fruit
150g mixed peel
75g chopped walnuts or almonds
75g chopped glace cherries
Line 8 inch round or 7 inch square tin with double thickness of greaseproof paper.Brush paper with oil. Sift flour with spices and cocoa. In a seperate bowl cream butter, sugar and treacle. Beat in eggs 1 at a time, adding a spoonful of sifted ingreediants with each. Stir in fruit, peel, nuts and cherries. Add in any dry mix that is left and fold in. Transfer to tin and smooth top with a knife.Bake in centre of a cool oven 150c for 4 to 4 1/2 hours until a skewer inserted in cake comes out clean. Leave in tin until cool. Wrap in greaseproof paper and alumimium foil until needed. This cake does mature with age and should be made in advance whenever possible.
If you want a less rich cake please let me know and I will post some different recipes
Hi there, Thanks a bunch for posting this recipe....however I would also love to have the other version that you have........Thanks again & I can't wait to try one out soon. 
Dundee Cake
8 oz/224 gm plain flour (all-purpose flour)
1 level tsp. baking powder
8 oz/224 gm butter
4 oz/112 gm castor sugar (granulated or superfine sugar)
4 large eggs (minus 2 of the egg whites)
1 tbsp. honey
1/2 tsp. cinnamon powder (ground cinnamon)
1 lb/500 gm mixed fruit (chopped)
whiskey
Whole blanched almonds for decoration (optional)
Instructions:
1. Soak mixed fruits with 10 tbsp. of whiskey. Leave it overnight so as to have better flavour and softer texture.
2. Line the bottom of 7-inch round or square cake tin with greaseproof paper and grease the sides well with butter .
3. Sieve together the flour and baking powder.
4. Cream butter, sugar and honey until light and fluffy
5. Add eggs one by one beating thoroughly after each addition.
6. Lightly fold in 1/2 of the flour. Mix well before adding in 1/2 of the mixed fruits. Stir well to mix then add in the remaining flour and mixed fruits.
7. Pour mixture into the prepared tin and decorate with almonds (if using). Bake at 165ºC/330ºF for 1 hour and 30 minutes.
8. Cool cake on wire rack. When cake is completely cooled – after 4 to 5 hours, pour 5 tbsp. whiskey over the cake. Wrap it with foil (or keep it in an air-tight tin) and keep it over night before serving.
Note: The longer you keep the fruit cake the better it will taste.
Tip: Owing to long baking time, a small bowl of water can be placed in the oven to provide water vapour during baking and to prevent the cake from becoming dry.
Makes 1 (7-inch) cake.
Dundee Cake
8 oz/224 gm plain flour (all-purpose flour)
1 level tsp. baking powder
8 oz/224 gm butter
4 oz/112 gm castor sugar (granulated or superfine sugar)
4 large eggs (minus 2 of the egg whites)
1 tbsp. honey
1/2 tsp. cinnamon powder (ground cinnamon)
1 lb/500 gm mixed fruit (chopped)
whiskey
Whole blanched almonds for decoration (optional)
Instructions:
1. Soak mixed fruits with 10 tbsp. of whiskey. Leave it overnight so as to have better flavour and softer texture.
2. Line the bottom of 7-inch round or square cake tin with greaseproof paper and grease the sides well with butter .
3. Sieve together the flour and baking powder.
4. Cream butter, sugar and honey until light and fluffy
5. Add eggs one by one beating thoroughly after each addition.
6. Lightly fold in 1/2 of the flour. Mix well before adding in 1/2 of the mixed fruits. Stir well to mix then add in the remaining flour and mixed fruits.
7. Pour mixture into the prepared tin and decorate with almonds (if using). Bake at 165ºC/330ºF for 1 hour and 30 minutes.
8. Cool cake on wire rack. When cake is completely cooled – after 4 to 5 hours, pour 5 tbsp. whiskey over the cake. Wrap it with foil (or keep it in an air-tight tin) and keep it over night before serving.
Note: The longer you keep the fruit cake the better it will taste.
Tip: Owing to long baking time, a small bowl of water can be placed in the oven to provide water vapour during baking and to prevent the cake from becoming dry.
Makes 1 (7-inch) cake.
Thank you ever so much for providing me with these wonderful recipes.......i'm so eager to try them out.........Michelle 
i need help
does any one have a recipe for a fruit cake made from a cake mix i will be very thankfull
I have made a couple of fruitcakes but cant find my mothers recipe....but when I seen that Trini wanted one with a cake mix I asked around.... what I was told was you get either a white cake mix or a yellow cake mix make it as you would if you were making that cake but then you would get one of those bigger containers of that mixed fruit chunks that you can find in the grocery stores around holidays and add that, add a teaspoon of vanilla, and then bake it, until its golden brown...then if you wanted it laced with alcohol, then here's the big thing... you refrigerate the cake for a few hours, take it out wrap the cake in cheesecloth and then you start "painting" straight bourbon (or whatever kind of alcohol you like...dark rum etc) all over the cheesecloth wrapped cake until it is drenched....(you also keep it in the fridge) then you have it....it doesnt sound too bad, but I do prefer the homemade ones..... and of course I cant see a cake like this (laced with alcohol) used at a wedding but hey, who knows.
thank you very much flayvurdfun for that quick reply i will try it and i am also thanking you in advance for your mothers recipe whenever you find it
I called my mother and she gave me the recipe. I added it in the recipes on this site...its called Dernberger Fruitcake...it may take a little bit for it to appear here but its on its way.
[..... and of course I cant see a cake like this (laced with alcohol) used at a wedding but hey, who knows.
In britain the majority of wedding cakes are fruit cake and it's essential that they are laced with alcohol. However we don't serve our cake as a dessert as I believe you do
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