Yorkshire Fruit Cake
A rich, fruity cake with spices and nuts, perfect for festive occasions or teatime, offering warm flavors of brandy, candied fruit, and aromatic spices.
Ingredients
- 1 cup sugar ⓘ
- 1 cup butter ⓘ
- 6 eggs ⓘ
- 2 cups all-purpose flour, sifted ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup brandy, orange juice, or grape juice ⓘ
- 1 pound seedless raisins ⓘ
- 3/4 pound candied fruit
- 1/2 pound chopped dates
- 1 pound chopped pecan nutmeats ⓘ
- 12 red and green candied cherries ⓘ
Instructions
- Beat the butter until soft.
- Add the sifted sugar and beat until well blended.
- Beat in the 6 egg yolks one at a time.
- Mix 1 3/4 cups of the flour, spices, and salt together.
- Alternate adding the flour mixture and the liquid (brandy, orange juice, or grape juice) to the batter.
- Fold in the seedless raisins, candied fruit, chopped dates, chopped pecan nutmeats, and candied cherries.
- Pour the batter into a prepared cake pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of white sugar, which will add depth to the cake. If you want to reduce the alcohol, substitute the brandy with apple juice for a fruity twist. Make sure to sift the flour to avoid lumps and ensure a light texture in your Yorkshire Fruit Cake.
Serving Suggestions
This Yorkshire Fruit Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Pecan Shortbread(Scottish Style Cookie) during holiday gatherings. Garnish with extra candied cherries for an appealing presentation.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to one week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to three weeks. To enjoy, allow the cake to come to room temperature before serving, or warm it slightly in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Yorkshire Fruit Cake contains roughly 803 calories, with 6g protein, 69g carbohydrates, and 57g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of dried fruits in this cake?
Absolutely! Feel free to substitute the raisins or dates with other dried fruits like apricots or figs, which can enhance the flavor profile of your Yorkshire Fruit Cake. Just ensure that the total weight of the dried fruits remains the same to maintain the cake's moisture and texture.
How can I make this cake gluten-free?
To make a gluten-free version of this Yorkshire Fruit Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps bind the ingredients together. Additionally, double-check that all other ingredients are gluten-free to avoid cross-contamination.
Can I freeze this cake?
Yes, you can freeze the Yorkshire Fruit Cake! Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. To serve, thaw the cake in the refrigerator overnight before bringing it to room temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).