14 July 2020
This was my 1st attempt at a celebration fruit cake..
I made it for my mothers 94th birthday...
I couldn’t resist trying it so handed it around family and friends to try...
I was so chuffed at the fab feedback...
I’m now baking another for the the mother’s actual birthday!!!!
26 June 2020
When you done with melting the butter and sugar in a saucepan while hot would you mix in the remaining ingredients
Hi there, if you transfer the melted mixture to a mixing bowl it should start to cool quickly and then yes you can add the remaining ingredients whilst the mix is warm. If it gets really hot I would allow it to cool slightly before you proceed to avoid over heating the eggs. Happy baking :)
07 June 2020
Honestly the best Christmas cake we've ever made. Moist, rich & tasty. I substituted the brandy for orange juice one year and it worked just as well.
06 June 2020
Absolutely delicious. I varied on the types of dried fruits (added some dried cherries and cranberries), but otherwise stuck to the recipe. Rave reviews from the family. The complex flavors are magnificent. Best fruit cake ever. Thank you for this recipe.
15 May 2020
I made this cake exactly as per the recipe. There seemed an enormous amount of mixture for an 8" round tin and I would recommend using one at least 4" deep. I baked it for the recommended 2hrs 30 mins but it didn't seem done so left it in another 20 mins until the inserted skewer seemed to come out clean. The cake appeared done, and didn't sink at all on cooling. I covered it with marzipan and fondant icing before cutting into it. Unfortunately I have to echo the comment of a previous reviewer, in that the finished cake seems much more like a pudding, so moist that it will not hold together when cut and has to be eaten with a spoon. However it tastes very good, and I suspect the texture would have improved with another 30 mins cooking - i.e. an hour or so more than recommended.
27 April 2020
Can I keep feeding this cake with brandy for a few weeks or will it become too moist?
Yes you can keep feeding it for a few weeks, this will enhance the flavour too.
21 February 2020
A lovely moist fruit cake brilliant as a Christmas cake,
11 February 2020
This is a delicious and moist cake. I’ve received so many compliments. Easy to make as well.
I have given the recipe to friends as well and I’ve been asked how deep the cake tin in the recipe is. Could you please let me know?
Many thanks 😊
06 February 2020
Perfect recipe! So easy mixed on no time and banged it in the oven. What could be easier than that and it’s just perfect. Can’t wait until my birthday in May so I can taste it. I know it will be beautiful so a big Thankyou from me guys! Luv ya’
02 February 2020
Hi I want to bake the cake for 25 years silver jubilee in a heart shape mould please can you tell the exact ingredients and the quantity n how many inches thick should it be, can I use rum instead of brandy. Please advise. Thankyou.
02 February 2020
I made this cake for my father in laws 80th birthday in March. It was simple to follow, and baked in 1hr 30!
Please can you tell me if it needs feeding with more booze between now and March, or if I can leave it to it’s own devices?
31 January 2020
LOVE this recipe. Thank you. Are you able to scale this recipe for a 6", and 10" please? I see above there is advice to double the ingredients for a 12" - is this still your recommendation? Also, my niece wants extra extra cherries - can I just add these, or should I reduce the quantity of the other fruit? Grateful for any advice.
22 January 2020
I’ve been making Fruit cakes, Christmas cakes for over 40 years. I followed this recipe for this Christmas ...
it is simply the best ever!! It’s so deliciously moist, dark & fruity... perfect for any celebration or .. I’ve just made another hehe. I’m going to feed it for a few weeks .. then enjoy a little slice every day.. especially as a treat on long, winter walks!! Thank you
22 January 2020
Honestly the best fruit cake we've ever made. Had so many compliments
12 January 2020
I messed it up terribly. I wanted to make 2 cakes so doubled all of the ingredients, It’s turned out like two stodgy over sweet Christmas puddings rather than cake. It’s all fruit and no ‘cake’. Heartbroken here
09 December 2019
Please could you give advice on what would be needed of this recipe for a 12inch round, 4inch deep tin for a base tier for a wedding cake please
26 November 2019
I would like to use this recipe for a 10" square cake tin. Can you tell me the ingredient quantities for thos size. Thank you.
09 November 2019
This is a great recipe! Can you give me any advice as to the amount of ingredients I would need to bake this fruit cake in a 10inch and 6 inch round tin? Also what would the baking times be?
05 September 2019
Please could you clarify if this recipe is for an 8" round or 8" square tin?
Hi Sarah, we've now added the cake tin shape to the recipe. It's for a round tin. Thank you for bringing this to our attention, Happy Baking
03 September 2019
Hi, hope you can help. I have a very fussy family when it comes to Christmas cake, don’t like nuts, cherries etc. If I only use the sultanas and raisins should I up the weight to the combined weight of the other ingredients I would be leaving out. Hope this makes sense. Thanks
You're absolutely right. Replace with sultanas and raisins for the same weight. One thing you need to do is coat them lightly in flour before adding them to the mixture. This will prevent them all from sinking to the bottom in the baking stage (raisins and sultanas are heavy).
29 August 2019
Hello .. I wonder if u could please let me know the exact amount of ingredients I would need for a 14inch round cake please .. and baking times please x need to make this as a base for my brothers wedding cake .. thankyou so much xx
if you're using a 14" with a 3" depth, you'll need to scale each ingredient up by x 3.1
Baking time will need increasing, bake for about 3 hours at 140°C then lower the temperature to 130°C until the cake is cooked. The total cooking time may be around 4 hours or more depending on your oven.
Best of luck!
04 July 2019
Can you give me any advice as to the amount of ingredients I would need to bake this fruit cake in an oblong tin 15"X11" and 3" deep
Thank you ,I'm desperate !
We have converted the recipe for your new tin:
butter 645 g
glace cherries 930 g
currants 1.4 kg
brandy 580 ml
sugar 670 g
treacle 2.5 tbsp
eggs 8 medium
plain flour 620 g
ginger 100 g
baking powder/cinnamon/nutmeg/cloves/mixed spice/vanilla extract 2.5 tsp for each
ginger 100 g
We hope this helps!
11 April 2019
Can I ask about the cooking times cause in the description it says 2.5hrs but in someone's question it says 3.5 to 4 hrs
The baking time is 2.5 hrs for an 8" round cake tin. The other recipe comments are for different timings because of the increased quantities. The more batter, the longer the cake needs.
15 February 2019
I am baking this fruit cake for. Wedding. Can you tell me please how long I need to bake it for in a 12” square tin and also the temperature. Thank you
You would need to increase the quantity of the ingredients if you are baking in a larger tin. Perhaps double the quantity.
You should still bake at the same temperature as specified however, you will need to bake for at least 5-5½ hours. Check to see if your cake is baked throughout by inserting a skewer into the centre of the cake. If there is still mixture on the skewer when removed, bake for a further 15-30 minutes and then test again.
If the top of the cake begins to brown too quickly you can protect it with a sheet of baking paper loosely laid on top.
12 December 2018
Hi, is a non-alcoholic alternative I could use instead of the brandy without compromising the taste?
If you are looking for a non-alcoholic alternative I would recommend using orange juice, this will perfectly compliment the flavour of the other fruits in the cake.
08 December 2018
I know of a fruit cake recipe ( same amount of dried fruits) requiring more eggs ( 8 eggs) + flour ( 425 plain flour + 125 self raising)
Separately if I were to divide this recipe into 2 rectangular bake tins - kindly advise temp and timing. Thanks
02 November 2018
this is the best ever fruit cake i have tried, and sooo very easy, doesnt last long enough to ice!! Mmmm
12 October 2018
What size tin would you need for this cake. Also approximately how long would it need to be baked for?
We would recommend baking this cake in either a deep 6" cake tin or 8" cake tin. Bake for between 3½ hours - 4 hours
17 December 2017
This is one of the best fruit cake recipe I have ever made. It’s packed with fruit and it seems the longer you keep it the better it tastes . I tend to pop a piece of foil over the top when at the end of cooking to stop the top burning. Also make sure all fruit is in the mixture in the Tim and not poking out anywhere over the edge . They will catch the heat and not taste nice .