Traditional British Fruitcake Recipe

The Spruce Eats
Serves: 10 Save

Ingredients (14)

  • 1 pound (450 grams) mixed dried fruit
  • 10 ounces (300 milligrams) brewed strong black tea, cold
  • 5 1/2 ounces (150 grams) unsalted butter, slightly softened
  • 5 1/2 ounces (150 grams) dark muscovado sugar
  • 4 medium eggs
  • 2 cups (225 grams) all-purpose flour
  • 1 tablespoon dark treacle, or cane molasses
  • 3 ounces (100 milliliters) brandy
  • 1/2 teaspoon freshly ground nutmeg
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon baking powder
  • 4 ounces (110 grams) almonds
  • 8 ounces (225 grams) glacé cherries, halved
  • 8 ounces (225 grams) candied orange peel, chopped

Directions

Learn how to make this recipe at The Spruce Eats

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Whiskey Sour

The Bar

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice
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