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250Total Time
35Prep Time
215Bake Time

Light Fruit Cake by Eric Lanlard

2 Reviews

  • Nut Free
  • Vegetarian

About the bake

This Light Fruit Cake Recipe is taken from Eric’s Lanlard’s Baking Mad masterclasses held at his cookery school Cake-Boy and can also be found in his delicious cook book 'Home Bake'.

250Total Time
35Prep Time
215Bake Time


  1. Step 1:

    Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). Grease a deep 15cm/6 in cake tin with extra butter and double line the base and sides with baking paper.

  2. Step 2:

    Cream the butter and sugar together in a large bowl using an electric hand whisk until fluffy and light.

  3. Step 3:

    Beat in the eggs gradually. In a small bowl, mix the orange blossom water with the zest and juice of the orange and lemon. Sift the flour, add all the dried fruit, then fold into the creamed mixture, using a large metal spoon, followed by the juice and zest mix.

  4. Step 4:

    Spoon the mixture into the prepared tin and bake in the pre heated oven for 30 minutes. Turn the oven down to 150°C (fan 130°C, 300°F, gas mark 2) and bake for another 1 and ¾ hours until the cake is risen, golden and a skewer inserted in the centre comes out clean.

  5. Step 5:

    Leave to cool for 15 minutes before removing from the tin, peeling off the paper and transferring to a wire rack to cool completely.

  6. Step 6:

    Decorate your cake with beautiful large pieces of glacé fruits or simply glaze the cake with some apricot jam warmed through in a small pan.


    • 150g Unsalted butter (softened, plus extra for greasing)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 2 Large free range egg(s)
    • 2 tsp Nielsen-Massey Orange Blossom Water
    • 1 Orange(s) (zest & juice)
    • 1 Lemon(s) (zest & juice)
    • 175g Allinson's Plain White Flour
    • 100g Glacé cherries
    • 100g Mixed peel (chopped)
    • 100g Raisins
    • 100g Sultanas
    • 2 tbsp Apricot jam (seived)


  • Deep 15cm/6 in cake tin

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