Currant Fruit Cake

Americanfoodie's picture

Dec. 29, 2008

Currant fruit cakes are the best choice for the Christmas snacks. This cake recipe is a rather simple one and can be tried for this Christmas. Ready in about 30 minutes, you can bake it for special occasions.


All purpose flour 2 Cup (32 tbs)
Baking soda 1/4 Teaspoon
Cream of tartar 1 Teaspoon
Salt 1/4 Teaspoon
Allspice 1/4 Teaspoon
Cloves 1/4 Teaspoon
Mace 1/4 Teaspoon
Nutmeg 1/4 Teaspoon
Cinnamon 1 Teaspoon
Currants 2/3 Cup (10.67 tbs)
Raisins 2/3 Cup (10.67 tbs)
Dried figs 1/2 Cup (8 tbs)
Candied citrus peel 1/3 Cup (5.33 tbs)
Lemon 1/2
Butter 1/2 Cup (8 tbs)
Dark brown sugar 1 1/2 Cup (24 tbs)
Egg 1
Egg yolk 1
Flat beer 1/2 Cup (8 tbs)



1)In a bowl, sift together all dry ingredients.

2)Add fruits, candied peel and lemon rind. Mix well until fruits and peels are well- coated.

3)In another bowl, beat butter and sugar with electric beater until creamy.

4)Add egg and egg yolk, beat until light.

5)Add beer and beat well.

6)Add this mixture into fruit mixture until just blended.

7)Take a greased and floured 9 x 5 x 3-inch pan and pour the batter into it.

8)Bake in 350-degree oven for about 1 hour and 15 minutes or until done.

9)Remove from oven and let it stand for 5 minutes. Loosen edges with dull knife.

10)Turn out onto waxed paper-covered cake rack. Cool.


11)Slice and serve currant fruit cake.


Cake may be topped with hard sauce, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 598Calories from Fat 156

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 159 mg6.63%

Total Carbohydrates 107 g35.7%

Dietary Fiber 4 g16%

Sugars 65 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet