Rich fruit celebration cake

  • Total Time

    3h 0m
    • Prep Time

    • Bake Time

      2h 30m
  • Serves



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.


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

  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.

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

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

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

  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.

  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. 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.

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  1. 5 star rating

    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

  2. 5 star rating

    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

    Hi Julie,
    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).
    Happy Baking!

  3. 5 star rating

    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
    Hi Alison,
    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!

  4. 5 star rating

    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 !
    Hi Marilyn,

    We have converted the recipe for your new tin:

    Ingredient Quantity
    butter 645 g
    glace cherries 930 g
    sultanas 1.2kg
    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!

  5. 4 star rating

    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
    Hi Catherine,
    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.
    Happy Baking!

  6. 4 star rating

    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.

    Happy Baking

  7. 4 star rating

    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.

    Happy Baking!

  8. 4 star rating

    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

  9. 5 star rating

    this is the best ever fruit cake i have tried, and sooo very easy, doesnt last long enough to ice!! Mmmm

  10. 5 star rating

    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

    Happy Baking!

  11. 5 star rating

    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 .

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