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Come back again fruit cake recipe

Come back again fruit cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

I called this my 'Come back again cake' because it's a fruity cake/loaf that tastes really yummy if left for a day or two.

Shetland, Scotland, UK

48 people made this

IngredientsServes: 10

  • 115g / 4oz Chilled butter chopped plus extra for greasing
  • 225g / 8oz Self-raising flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Mixed spice
  • 1 teaspoon Cinnamon
  • 115g / 4oz Light soft brown sugar
  • 200g Sultanas
  • 85g / 3oz Dried apricots
  • 85g / 3oz Glace cherries
  • 2 large Eggs
  • 150ml/ 5fl oz Milk
  • 2 teaspoons Natural yogurt

MethodPrep:20min ›Cook:1hr30min ›Extra time:1day resting › Ready in:1day2hr50min

  1. Preheat the oven to 180c/ 350f/gas 4. Grease and line a 20cm/8in spring form cake tin.
  2. Sift the flour, baking powder, mixed spice and cinnamon into a mixing bowl and stir well with an wooden spoon.Add the butter and rub it into the flour mixture with your fingertips so that the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas, apricots and cherries then add the beaten eggs, milk, yogurt and mix well with a large metal spoon. Scrape the mixture into the baking tin using a large rubber spatula and spread evenlly.
  3. Bake for 75-90 minutes depending if done or not. Until the cake springs back when pressed lightly and a skewer(cocktail stick) inserted into the middle of the cake comes out clean.
  4. Remove the cake from the oven and leave to stand for 5 minutes, then turn out onto wire rack and leave to cool.

Serving suggestion

Leave for at least 24 hours after baking to cut and eat the cake. This will make the taste juicier.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

very easy and very tasty-09 Dec 2013

Alton Brown Fruit Cake, or The Best Fruit Cake in the World

Every year, the Beloved makes fruit cake, specifically Alton Brown fruit cake for Christmas, and I&rsquom going to show you how to make it.

And if you love the flavors in this fruitcake, you&rsquoll probably also like my baked steel cut oats recipe. For an alcohol free steamed option with deep molasses flavor, try my Boston brown bread. I wouldn&rsquot say no to that on Christmas morning either!

Find more delicious Christmas recipes here.

Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 4 cups sugar
  • 1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
  • 3 ½ quarts cold water, or as needed

Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.

Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

Use a frozen juice concentrate without added sweeteners for best results.


Soak fruits in rum and sugar for at least 7 days before making cake.

Put aside a little flour to use on fruits before adding to batter. This keeps fruits from settling at the bottom of the cake.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating constantly. Add flour, baking powder and spices into the butter, sugar and eggs mix with a spoon. Then add stout and colouring to the mixture. Beat for about 4 minutes at high speed. In a separate dish pour the rum off the fruits.(The rum should be kept to add to the finished cake after cooling) Flour fruits and add to the batter.

Heat oven to 300ºF. While the oven is heating just let batter "settle" a while. Line baking pan with aluminum foil or wax paper. Grease lightly with butter. Spoon batter evenly into the buttered pan about 3/4 full. Bake in slow oven for about 3 hours. Insert toothpick in center and it should come out clean when done.

When cake is completely cool sprinkle rum all over. Garnished with cherries and walnuts.

Flavouring improves with storing. You can sprinkle cake again with rum, brandy or wine before storing to enjoy later!

Although everyone loves their black cake, the texture preference can vary: some like it soaking wet, others like it more fruity, more plain or nutty. Feel free to make changes to the recipe as you like.

Know Your Oven

This is not a crumb type cake, it resembles more of a pudding so a high temperature is not needed to cook the cake. Some people bake this in a bain marie (water bath) to steam the cake. I have not tried this method, though. We've baked this cake anywhere between 275-300 degrees. My mom's oven heats very fast and can even overheat. Whenever I'm using her oven I have to reduce the temperature slightly because my baked goods seem to brown up faster than I'd like. I bake this cake at 275 in her oven for almost 2 hours, but if baking in my kitchen, it goes in at 300 for 90 minutes.

Mom's old Guyanese cookbook, What's Cooking In Guyana. This book has seen better days, but a little cake splatter here and there gives it character.

Make the coloring for the cake. This step can be very tricky. It is easy to burn the sugar to the point where it is bitter. I recommend practicing this step until you get it right or if you are not as comfortable, store-bought burnt sugar will work just fine. Let sugar cool before adding to cake.

After creaming the butter and sugar, add eggs then fruit mixture. Once fruit is combined, add flour. The batter will lighten in color again after adding flour.

After adding flour, add burnt sugar to the cake. Add as much as you like until desired color is achieved.

I like to bake my cake in parchment paper. It works very well in keeping in the liquid when having to pour rum over the cake.

Bake cake anywhere between 275- 300 degrees for 90 minutes.

As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. Brush to distribute.

This cake was photographed an hour after it was baked. As the cake cools the texture and color will change.


This will be a quick post because I am getting my house in order for Christmas. There&rsquos still vacuuming, laundry, polishing and food preparations to be done! Oy..I&rsquove made myself tired just thinking about it. I&rsquove had many request for this recipe and it&rsquos finally here! It&rsquos a bit late but I always say better late than never. Black Cake is a staple at Christmas in Guyana and many countries in the Caribbean. This is also always served at a Guyanese wedding, always. It&rsquos a dense cake that&rsquos made of dried fruits, nuts and rum. This cake is soaked in rum weekly and will keep for up to a month, as long as you keep adding alcohol. This will not only preserve the cake, but also keep it moist. My mom make a mean Black Cake and have been doing so for as long as I can remember. She&rsquos bringing a pan from New York City all the way to Atlanta for me! I can hardly wait for her to get her tomorrow morning. As I leave you, I wish you all a Merry Christmas and a wonderful and prosperous New Year. Enjoy!

Guyanese Black Cake

For the Fruits

1/4 lb almond or peanuts (optional)

Wash and grind all ingredients. This can done with a food mill or food processor. Mix in about 2 cups of rum or port wine and allow to sit for at least 2 weeks. Store in an airtight container.

1 lb or 3 1/2 cups all purpose flour

1 lb or 4 sticks unsalted butter

*caramel or cake coloring(about 1/4 cup)

Preheat oven to 275 degrees. Grease and line two 9 inch baking pans with parchment paper set aside. In a bowl, mix flour, baking powder, salt, nutmeg, cinnamon, mace and cloves set aside. Place butter and sugar in a large bowl and mix until fluffy and light in color. Add eggs one at a time, mixing well after each addition to make sure egg is incorporated. Please don&rsquot rush this step, adding the eggs too soon or too many at one time can cause the mixture to curdle or separate. Add vanilla extract and almond extract to mixture, mix until incorporated. Add fruit mix to wet ingredients and mix well. Add flour to wet ingredients, mix until smooth. Add caramel to achieve desired color and stir in rum.

Divide equally between the 2 pans. Bake for 2 to 2 1/2 hours, test by sticking a toothpick in the center, cake is done if toothpick comes out clean. Remove from oven and pour about 1 cup of rum on each pan of cake. When the cake absorbs the rum, add more rum two more times. Add rum weekly. Enjoy!

*To make your own caramel, add about 1/2 cup of sugar to a pan over medium heat. Sugar will melt and darken, added about 2 tbsp of red wine and cook until a deep dark color and it has reduces and thickens.

Vanilla Cake Recipe:

I wanted this recipe to be easy and approachable. Most (all?) of the ingredients are probably in your kitchen right now. Here are some of the ingredients that make this the best Vanilla Cake:

Whole Eggs + Egg Whites: In order to get the right amount richness and fluffiness without any eggy flavor, I found that a combination of 2 whole eggs and 2 egg whites works perfectly. Be sure to use large eggs.

Sour Cream: This ingredient (along with some milk) help to give this cake a fantastic moist texture with a tender crumb.

Almond extract: I love adding a touch of almond extract to bump up the flavor in this cake (and frosting). Although vanilla is the primary flavor, a little splash of almond extract adds a subtle, underlying flavor that sets this recipe apart.

Vanilla Cake Recipe With Oil:

I almost always prefer baking with butter, but this recipe is an exception. Using a neutral-flavored oil keeps the cake super moist, even a day or two after baking. And, as long as you’re using a butter-based frosting on top of the cake you will still get that rich, buttery flavor with each bite.

This cake is perfect for a party. It pretty much begs to be studded with candles, cut into squares, and handed out to your friends and family. You can change out the frosting flavor or even stir some sprinkles into the batter. Although I am including a recipe for vanilla frosting, you can top this with any frosting of your choice (strawberry buttercream would be great, too).

This cake is also delicious when topped with fresh fruit (photo below from my Flag Cake). Feel free to decorate the cake with your favorite fruit instead of sprinkles. Strawberries are our favorite pairing with the vanilla cake and vanilla frosting. Enjoy!


Gather the ingredients. Preheat the oven to 325 F.

Lightly grease or spray a 9 1/2-inch round cake tin, then line the bottom and sides with baking parchment with the paper on the sides standing 2 to 3 inches above the tin as this cake will rise very high. Set aside.

In a stand or electric hand mixer, whisk together the oil with the egg yolks and milk.

In a separate large baking bowl, lightly mix together the flour, 3/4 cup of the sugar and the baking powder. Tip this mixture into the egg mixture and whisk until all incorporated.

In a scrupulously clean bowl, beat the egg whites, using a stand or electric hand mixer on medium speed until they turn slightly opaque.

Add the cream of tartar and continue to whisk. The eggs will start to go white and thick. With the mixer running, slowly add the remaining sugar and the eggs will now turn glossy and thicken even more after a few minutes. Finally, add the vanilla and continue to mix for a minute more.

Stir 1/3 of the meringue mixture into the cake batter then, slowly and carefully using a large metal spoon, fold in one-third more and, when incorporated, add the final third, again folding, not mixing so you do not lose the air from the egg whites.

Pour the batter into the lined cake pan, gently level the top with the back of the spoon, then lift the cake pan 6 inches from the countertop and carefully drop as this will release any large air bubbles from the cake to ensure an even rise.

Bake in the middle of the oven for 55 minutes, checking from time to time to make sure the cake is not browning too quickly if it is, lower the heat slightly.

Check that the cake is cooked by inserting a fine metal skewer into the center on the tin it should come out clean and if not, bake a while longer.

Leave the cake in the tin on a cooling rack for 15 minutes, then remove from the tin and leave to cool completely. Once cooled, remove the paper.

Yield: One 9x5-inch loaf

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours


For the Pecan-Oat Streusel:

¼ cup firmly packed light brown sugar

3 tablespoons unsalted butter, cubed

½ cup diced dried pineapple pieces

4 ounces cream cheese, softened

⅓ cup unsalted butter, softened

1 large egg, room temperature

1 teaspoon ground cinnamon

Vanilla glaze (recipe follows)

2 cups confectioners' sugar

3 tablespoons whole milk, room temperature

1 teaspoon vanilla extract


1. Make the streusel: In a small bowl, whisk together pecans, oats, brown sugar, flour, salt, and nutmeg. Using a pastry blender, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate in an airtight container for up to 3 days.

2. Make the cake: In a small saucepan, bring rum, pineapple, and apricots to a boil over medium heat. Reduce heat to low, and simmer until fruit is plump and liquid has evaporated, about 20 minutes. Remove from heat, and let cool completely.

3. Preheat oven to 350°F. Butter and flour a 9x5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Add sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.

5. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. With mixer on low speed, gradually add flour mixture to cream cheese mixture, beating until combined. Fold in rehydrated fruit, mashed banana, and pecans. Spoon batter into prepared pan. Top with the streusel.

6. Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, covering with foil halfway through baking to prevent excess browning.

7. Meanwhile, make the glaze: In a small bowl, whisk together all ingredients until smooth.

8. When the cake is done, let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Drizzle glaze over cooled loaf. Store in an airtight container at room temperature for up to 4 days.

Election cake, a forgotten recipe, is trending again — here's how to make it

If you're stressed about the election, an all-day baking project that results in a cake with a rich flavor and an even richer backstory, might be just what you need right now.

Election cake, a variation of a Colonial-era cake called "muster cake," was created by women in the New England area in the 1700s to encourage voter turnout and sway men to vote for the candidates and issues they supported, since women didn't have the right to vote at the time.

According to the New England Historical Society, the first recipe for American election cake appeared in 1796 in the first U.S. cookbook, Amelia Simmons' "American Cookery." Back then, the cakes could weigh as much as 12 pounds. By 1820, people considered the massive dessert old-fashioned — but in 2020, it's back in vogue.

So, when Redditor u/princessleiaround shared an election cake recipe from a vintage cookbook with fellow lovers of old recipes, I decided to give it a try. Something sweet to take out my election stress on.

This specific recipe, traced back by food blog In the Vintage Kitchen to the 1965 "The Fannie Farmer Cookbook," requires letting a yeast mixture rise for at least six hours, preferably overnight. The remaining ingredients — which include a cup of whiskey and a lot of raisins — are then added, and the cakes rise again in loaf pans for an hour. Then, after an hour of baking, your cakes are ready to eat.


Food Feeling anxious about election night? Here are 7 comforting snacks to make

Susannah Gebhart, the founder of Old World Levain Bakery in Ashville, North Carolina, went viral during the 2016 election for sharing photos of her own election cakes with the hashtag #MakeAmericaCakeAgain. Gebhart's election cake enthusiasm led others to create versions of the cake and share them with the same hashtag.

For the 2020 election, Gebhart's bakery has dropped the hashtag, but continues making the historical cakes for a good cause.

"What seemed light in 2016 is much more somber and no longer appropriate in a divisive 2020 election," Gebhart explained. "This year, rather than selling Election Cake, we've opted to make it, but it is entirely donation based . all donations are going to our local chapter of the League of Women Voters."

It's an appropriate charity, given the cake's rich history in American politics — something Gebhart has become an expert on as she's baked the cakes.

"I first became aware of election cake from its predecessor, a colonial-era cake called 'muster cake' which was made in large community ovens when New England towns had militia training for revolutionary forces," said Gebhart. "People would come out to watch these as entertainment, and muster cake would attract or 'muster up' participation."

"This tradition then evolved into 'election' cakes during the new republic, when largely women (who did not have the right to vote) would bake election cakes to take to the polling sites to both encourage citizens to vote, and also often to campaign for certain candidates," Gebhart continued. "It's a cake in the British tradition, not unlike a pudding, with lots of dried fruit soaked in brandy. Since chemical leavening agents were not available, bakers would employ sourdough cultures, and later yeast, to help leaven the cakes."


Food We made the Reddit-famous 'Gory Cake' — and it's a buttery, gooey delight

For my Fannie Farmer version of election cake, I spent the day moving through the various steps which were simple, though time-consuming: Mix it up, let it rise, add more ingredients, let it rise some more.

Finally, after a lot of love and even more leavening, my batter was ready, and it was time to bake.

While the three loaf pans filled with batter baked in my oven, the house smelled like clove, nutmeg and whiskey. And, when the cakes (which resemble a holiday fruitcake) were ready, I was surprised by the complex flavor and strength of the booze that came through. (Needless to say, it's perfect for election night.)

The cakes were more like a slightly sweet, dense bread, similar to zucchini or banana bread. I wanted my slice warm with some salted butter, while my husband said he thought it would be best for breakfast alongside a cup of coffee.

Overall, it was a lot of work for a cake that wasn't my favorite thing I've baked, paling in comparison to the rich, Reddit-famous "Nana's Devil's Food" cake.


Food Victory is sweet: ‘Cookie polls’ aim to predict the outcome of the 2020 election

However, like baking Irish soda bread on St. Patrick's Day or any other holiday-specific dish, I can see the appeal of making it both for the history behind it and the sense of comfort it brings, especially on a day fraught with tension and worry.

In a 2016 Instagram post about election cake, Gebhart's bakery wrote, "For us, it represents a connection to our baking predecessors and the power of food to bring people of all ilks together to participate in social and political life."