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Two slices of fruit cake, stacked on top of each other on a round, white plate. Tried & Tested

Rich fruit and celebration cake

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2.318 stars based on 54 ratings

This moist, rich cake is perfect for all special occasion, it is delicious on its own or covered with marzipan and sugar paste or royal icing.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 250g 8⅞ oz Butter (unsalted)
  • 360g 12¾ oz Glacé cherries halved
  • 480g 17 oz Sultanas
  • 450g 16 oz Raisins
  • 550g 19½ oz Currants
  • 225ml 7⅝ fl oz Brandy
  • 260g 9¼ oz Unrefined dark muscovado sugar (we use Billington's)
  • 1tbsp 1tbsp Black treacle (we use Silver Spoon) Black treacle
  • 5 5 Egg(s) (free range) large, lightly beaten
  • 240g 8½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Cinnamon ground
  • 1tsp 1tsp Nutmeg (ground)
  • 1tsp 1tsp Cloves (ground)
  • 1tsp 1tsp Mixed spice
  • 40g 1½ oz Glacé ginger
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8″ cake tin.

  2. Classic mode Step 2

    Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.

    Ingredients for this step

    • 360g 12¾ oz Glacé cherries halved
    • 450g 16 oz Raisins
    • 480g 17 oz Sultanas
    • 550g 19½ oz Currants
    • 225ml 7⅝ fl oz Brandy
  3. Classic mode Step 3

    Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.

  4. Classic mode Step 4

    Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 260g 9¼ oz Unrefined dark muscovado sugar (we use Billington's)
  5. Classic mode Step 5

    Add the treacle and mix well, then add the eggs and mix again.

    Ingredients for this step

    • 1tbsp 1tbsp Black treacle (we use Silver Spoon) Black treacle
    • 5 5 Egg(s) (free range) large, lightly beaten
  6. Classic mode Step 6

    Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid, the glacé ginger and vanilla extract.

    Ingredients for this step

    • 240g 8½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Cinnamon ground
    • Ginger (ground)
    • 1tsp 1tsp Nutmeg (ground)
    • 1tsp 1tsp Cloves (ground)
    • 1tsp 1tsp Mixed spice
    • 40g 1½ oz Glacé ginger
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  7. Classic mode Step 7

    Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.

  8. Classic mode Step 8

    To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.