Rich Fruit Celebration Cake

  • Total Time

    3h 0m
    • Prep Time

      30m
    • Bake Time

      2h 30m
  • Serves

    12


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.

 

If you're thinking of making this recipe and have a different tin size, try our Ingredients Calculator Tool which will help you scale up or down a recipe. 

Method

  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.

Let's Bake

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Reviews

  1. 5 star rating

    Hi I made this last year and now getting ready for baking it this week
    Excellent easy recipe
    Thanks 😊

  2. 5 star rating

    Would you be able to help me please? I made 2.5 rectangular cakes with these ingredients last year as I didn't realise until it was mixed that it was for a 8" round tin! The cakes were lovely and so I have done the same this year with the ingredients for your 8" tin. Would you please let me know what the cooking time and the quantity of the ingredients should be for a rectangular cake 7.5 x 4.5 x 3.5 inches ?
    ______________________________________________
    Hello,

    I would attempt to scale the recipe down as the oblong is quite a bit smaller. I would reduce all ingredients by 1/3 or even 1/2.
    There is a conversion chart also to help you -
    https://www.bakingmad.com/ingredients-calculator
    Happy Baking!

  3. 3 star rating

    Hi how long do you leave this in the oven?
    Thanks
    Monica
    _______________________________________________
    Hello,

    Bake time is 2 hrs 30 minutes.

    Happy Baking!

  4. 3 star rating

    I am about to bakexrgis but am worried about adding the eggs to the warm sugar and butter mixture, go o need to let it cool first?
    _____________________________________________
    Hello,

    It would be best to let the mixture cool slightly before adding in the eggs.

    Happy Baking!
    Monica

  5. 5 star rating

    Hi, can advise on substituting the alcohol for anything non alcoholic?
    ________________________________________________
    Hello,

    You could use apple juice as a substitute,

    Happy Baking!

  6. 5 star rating

    Im 100% going to make this, i have never made a feuit cake before but this looks like best recipe so far, any good advice can gi e me? I have around 5-6 weeks to make and mature, is it correct that i should add alcohol to cake once ive made it over persiod of time?? Sorry im going into this blindly xx
    _______________________________________________
    Hello,

    Yes that is correct, Our advice is to feed it once after it's initially baked, then no more than four times during the maturation period. We would recommend 1-2tbsp on each feeding. It helps to poke holes in the top of the cake so the alcohol can soak into the cake.
    Happy Baking!

  7. 5 star rating

    I would really love to make this cake,
    After reading all the REVIEW.
    BERNADETTE.

  8. 5 star rating

    Help please.
    I am 72 years old, I am finding it hard to work out the tin size.
    I have a round 8"X3" deep cake tin, the ingridients seem a lot for my cake tin.
    I would really appreciated if you can please tell me how deep the cake tin should be?
    I want to bake this cake for my two daughter's whom I haven't seen for over a year because of the lock down.
    Thank you.
    ________________________________________________
    Hello,

    I would use a 9cm deep tin to make sure the tin can hold all of the ingredients.
    Hope this helps,
    Happy Baking!

  9. 5 star rating

    I've made my first cake in an 8" round tin - haven't tasted it yet - but looks amazing ! I want to make my second in a square tin - usually you go down an inch - but there was a lot of mixture for an 8" deep round tin (i needed to use my greasproof paper edge & cook 15mins longer) - so will the same size square tin work ? Thanks
    _______________________________________________
    Hello,

    Yes the same size cake tin should work fine,

    Happy Baking!!

  10. 5 star rating

    Have used this recipe now for 5 years consecutively and it’s always a hit. The only thing I do differently is start soaking my fruit VERY early ( usually mid July ) I use Rum and Amaretto together and store the fruit in an airtight container and top with booze as and if necessary. Boy when you lift the lid- heaven.

  11. 4 star rating

    hi. Can i leave out the glace ginger as it is hard to find where I live? and would i need to replace it with something else? thanks
    _______________________________________________
    Hello,

    You could substitute with crystallised ginger. To take the ginger out of the recipe will change the taste, it would still be lovely though.
    It would be good to keep the total fruit weight the same weight, so you could increase the cherries or other dried fruit by 40g.

    Happy Baking!

  12. 5 star rating

    Hi, how soon should I start feeding the cake and how often? Thank you
    ________________________________________________
    Hello,

    Our advice is to feed it once after it's initially baked, then no more than four times during the maturation period. We would recommend 1-2tbsp on each feeding. It helps to poke holes in the top of the cake so the alcohol can soak into the cake.
    Happy Baking!

  13. 5 star rating

    I made this as a Christmas cake last year - my family absolutely loved it. I fed it with more brandy every week up to December and it was beautifully moist. Same again this year!

  14. 5 star rating

    Would I be able to make this and eat it straight away rather than leaving it for 6 weeks?
    ________________________________________________
    Hello,

    Yes you can, fruit cakes often taste better when left to mature, but also lovely eaten straight away!

    Happy Baking!

  15. 5 star rating

    Hi I have a 7-inch wide and 3 inches deep square tin. Please can you tell me the most suitable measurements of the ingredients to suit this size tin. I have orders for 9 cakes and I really don't want to mess up. Thank you so much and really appreciate your quick response as I have to deliver the cakes end October
    carol
    Malaysia
    ______________________________________________
    Hello,

    I would suggest reducing the recipe down by 1/4 to fit in a 7" deep tin. I would check after 2 hours to see if a skewer comes out clean,
    Hope this helps,
    Happy Baking!

  16. 5 star rating

    Hi I’ve got a 12inc cake to make looked at you recipe and comments very good but not sure how much mixture to use as I’ve looked at different recipes and they all say different I like the look of yours please can you help
    ________________________________________________
    Hello,

    For a 12" cake I would look to doubling the recipe to achieve this.
    Hope this helps
    Happy Baking!

  17. 5 star rating

    And I thought that I didn't like fruit cake! This cake was absolutely delicious. I was worried that I used the wrong quantities as there is so much fruit, I didn't think it would fit in my 2" deep tin. As suggested in the review I used a 3" and it came out perfectly. Does anyone have the recipe on a 6" cake, the calculator is a bit confusing for me. Thank you
    ________________________________________________
    Hello,

    I would suggest reducing the recipe down by 1/3 to fit in a 6" deep tin. I would check after 1.5 hours to see if a skewer comes out clean, but would think it would take around 2 hours to bake.
    Hope this helps,
    Happy Baking!

  18. 3 star rating

    Made this cake about 6 weeks ago . Iced it this week for a friend's 60th Really disappointed as the cake was very ' mosit ' and did not hold together when it was cut . Tasted ok but as one of the previous reviews said all fruit and not much cake . Sorry but think I will be reverting back to Delia's Xmas cake recipe . Please I didn't feed it with more brandy as think it would have been even more soggy

  19. 5 star rating

    It turned out really great my family enjoyed it and I plan to bake again for my nephew's birthday

  20. 5 star rating

    The most delicious fruit cake I have ever eaten. I have made it 3 times, and it never lasts long in this house.

  21. 1 star rating

    Can I blend the fruits, want to bake it for a friend but he doesn't like the whole fruits
    ________________________________________________
    Hello,

    I would think not, you would need to add liquid to the fruit to be able to blend the fruit, therefore changing the liquid content of the cake. This would not give you the same results that you would expect from a fruit cake.
    I would recommend looking for a recipe that does not contain fruit. Baking Mad has lots of recipes that do not contain fruit.

    Happy Baking!

  22. 5 star rating

    Hi. I am looking to make this for a wedding cake. Do I have to feee this with brandy
    Also can I store it then just b4 the occasion marzipan and fondant ice the cake.
    Many thanks
    ________________________________________________
    Hello,

    You can feed the cake for a few weeks, this will enhance the flavour or you leave it out altogether.
    The cake will keep wrapped in a tin for up to 6 weeks un iced.

    Happy Baking!

  23. 5 star rating

    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!!!!

  24. 5 star rating

    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 :)

  25. 5 star rating

    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.

  26. 5 star rating

    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.

  27. 3 star rating

    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.

  28. 5 star rating

    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.

  29. 5 star rating

    A lovely moist fruit cake brilliant as a Christmas cake,

  30. 5 star rating

    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 😊

  31. 5 star rating

    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’

  32. 5 star rating

    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.

  33. 5 star rating

    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?

  34. 5 star rating

    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.

  35. 5 star rating

    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

  36. 5 star rating

    Honestly the best fruit cake we've ever made. Had so many compliments

  37. 1 star rating

    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

  38. 4 star rating

    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

  39. 5 star rating

    Question

    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.

  40. 5 star rating

    Hi
    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?

  41. 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

  42. 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!

  43. 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!

  44. 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!

  45. 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!

  46. 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
    ________________________________________________
    Hi

    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

  47. 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!

  48. 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

  49. 5 star rating

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

  50. 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!

  51. 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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