Description
A classic moist fruit cake that is rich in flavor and perfect for celebrations.
Ingredients
- 250 g raisins
- 150 g sultanas
- 100 g dried cranberries
- 100 g candied mixed peel
- 100 g glacé cherries, halved
- 120 ml orange juice
- 60 ml brandy or rum, optional
- 200 g unsalted butter, softened
- 180 g brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 100 g chopped walnuts or pecans
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Soak the fruit: Place the raisins, sultanas, cranberries, mixed peel, and cherries in a bowl. Pour over the orange juice and brandy or rum, if using. Cover and let soak for at least 2 hours, preferably overnight.
- Prepare the oven: Preheat the oven to 150°C. Grease and line a 20 cm round cake tin with baking paper, including the sides.
- Cream the butter and sugar: Beat the softened butter and brown sugar for 3–4 minutes, until lighter and fluffy.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla, orange zest, and lemon zest.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Make the batter: Gradually fold the dry ingredients into the butter mixture. Do not overmix.
- Add the fruit and nuts: Fold in the soaked dried fruit along with any remaining soaking liquid, then add the chopped nuts.
- Fill the tin: Spoon the batter into the prepared cake tin and smooth the surface.
- Bake: Bake for 2–2½ hours, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the tin for 20–30 minutes, then transfer it to a wire rack to cool completely.
- Optional feeding: For a richer traditional fruit cake, poke small holes in the cooled cake and brush with 1–2 tbsp brandy or rum. Wrap tightly and let it rest for several days, brushing with a little more alcohol every few days if desired.
Notes
- For a non-alcoholic cake, simply use extra orange juice instead of brandy or rum.
- Don’t bake at a high temperature—the low, slow bake keeps the fruit cake moist.
- Line the cake tin well to prevent the edges from becoming too dark.
- Letting the cake rest for 1–2 days develops a deeper flavor.
- Prep Time: 20 minutes + soaking
- Cook Time: 2–2½ hours
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg