Rich fruit cake







Cook Time

195-200 Min


  • 450g/1lb sultanas
  • 375g/13oz raisins, chopped
  • 225g/8oz currants
  • 225g/8oz glacé cherries, quartered
  • 250ml/9fl oz brandy, plus extra 1 tablespoon, to glaze
  • 225g/8oz butter
  • 200g/7oz Demerara sugar
  • 2 tablespoons apricot jam
  • 2 tablespoons treacle
  • 1 tablespoon grated lemon zest
  • 4 eggs
  • 300g/11oz plain flour, sifted
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • Put the sultanas, raisins, currants and cherries in a bowl with the 250ml/9fl oz brandy, and soak overnight.
  • Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line a deep 23cm/9in round cake tin.
  • Using an electric mixer, beat the butter and sugar in a large bowl until just combined. Beat in the jam, treacle and lemon zest. Add the eggs, one at a time, beating after each addition.
  • Stir the fruit, flour and spices alternately into the mixture, mixing until the ingredients are combined.
  • Spoon the mixture into the tin, and smooth the surface. Tap the tin on the bench to remove any air bubbles. and level the surface with wet hands.
  • Bake for 3–3 1⁄4 hours. Brush the surface with the extra tablespoon of brandy. Cover the top of the cake with baking parchment, and wrap in a tea towel. Allow to cool completely before turning out of the tin.
  • To store, wrap the cake in a double thickness of greaseproof paper, and keep in an airtight tin. Leave to ‘mature’ for a few days before eating.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}