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.

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Reviews

  1. 5 star rating

    A lovely moist fruit cake brilliant as a Christmas cake,

  2. 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 😊

  3. 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’

  4. 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.

  5. 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?

  6. 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.

  7. 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

  8. 5 star rating

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

  9. 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

  10. 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

  11. 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.

  12. 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?

  13. 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

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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

  19. 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!

  20. 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

  21. 5 star rating

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

  22. 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!

  23. 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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Ingredients

  • 250g Butter (unsalted)
  • 360g Glacé cherries (halved)
  • 480g Sultanas
  • 450g Raisins
  • 550g Currants
  • 225ml Brandy
  • 260g Unrefined dark muscovado sugar
  • 1 tbsp Black treacle
  • 5 Egg(s) (free range) (large, Lightly beaten)
  • 240g Plain white flour
  • 1 tsp Baking powder
  • 1 tsp Cinnamon (ground)
  • 1 tsp Nutmeg (ground)
  • 1 tsp Cloves (ground)
  • 1 tsp Mixed spice
  • 40g Glacé ginger
  • 1 tsp Vanilla extract

Utensils

  • 8" round cake tin

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