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A fruit cake on a white plate with a green tablecloth Tried & Tested

Fruit cake

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2.2 stars based on 5 ratings

A traditional light fruit cake with a special blend of spices.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:medium

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Ingredients

  • 175g 6¼ oz Dried apricots
  • 6tbsp 6tbsp Brandy or whisky
  • 225g 8 oz Butter (unsalted)
  • 1 1 Lemon juice from 1 lemon
  • 1 1 Lemon zest from 1 lemon
  • 1 1 Orange juice from 1 orange
  • 1 1 Orange zest from 1 orange
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Almonds (ground)
  • 4 4 Egg(s) (free range)
  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 1 1 Salt
  • 175g 6¼ oz Glacé cherries
  • 110g 4 oz Stem ginger finely chopped
  • 110g 4 oz Glacé pineapple coarsely choped
  • 110g 4 oz Candied peel coarsely chopped
  • 50g 1⅞ oz Candied mango
  • 110g 4 oz Walnuts roughly chopped

For the decoration (optional)

  • 450g 16 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 2 2 Egg white(s) (free range)
  • 1tbsp 1tbsp Lemon juice

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to (150°C 300°F, gas mark 2). Butter a 23cm (9 in) round cake tin and line with a double thickness of buttered greaseproof paper or non-stick baking parchment.

  2. Classic mode Step 2

    Soak the apricots in the whisky or brandy for at least 4 hours or overnight.

    Ingredients for this step

    • 175g 6¼ oz Dried apricots
    • 6tbsp 6tbsp Brandy or whisky
  3. Classic mode Step 3

    Cream the butter and sugar with the lemon and orange zest until light and fluffy, then stir in the almonds.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Orange zest from 1 orange
    • 1 1 Lemon zest from 1 lemon
    • 50g 1⅞ oz Almonds (ground)
  4. Classic mode Step 4

    Whisk the eggs until pale and thick, then gradually whisk into the creamed mixture until well mixed.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
  5. Classic mode Step 5

    Sift the flour and salt into the bowl and gently fold into the mixture with a metal spoon.

    Ingredients for this step

  6. Classic mode Step 6

    Stir in the orange and lemon juices, soaked apricots, the candied fruits, ginger and the walnuts. Spoon into the prepared tin and make a slight hollow in the centre.

    Ingredients for this step

    • 1 1 Orange juice from 1 orange
    • 1tbsp 1tbsp Lemon juice
    • 175g 6¼ oz Glacé cherries
    • 110g 4 oz Stem ginger finely chopped
    • 110g 4 oz Glacé pineapple coarsely choped
    • 110g 4 oz Candied peel coarsely chopped
    • 50g 1⅞ oz Candied mango
    • 110g 4 oz Walnuts roughly chopped
  7. Classic mode Step 7

    Bake just below the centre of the oven for 2½ hours, then cover the cake loosely with foil and reduce the heat to 140°C (275°F, gas mark 1) and bake for another 1½-2 hours until cooked through – test with a skewer, which should come out clean.

  8. Classic mode Step 8

    Cool the cake in the tin, then turn out and wrap in greaseproof paper and foil and store in a cool but not cold place for up to three weeks.

  9. Classic mode Step 9

    To make the icing for the decoration, whisk the egg whites until frothy and gradually stir in about 2/3 of the golden icing sugar, beating well.

    Ingredients for this step

  10. Classic mode Step 10

    Beat in the lemon juice and the rest of the icing sugar until the icing is thick and forms soft peaks.

    Ingredients for this step

  11. Classic mode Step 11

    Spoon onto the cold cake and spread roughly over the cake with a palette knife.