Method
Step 1:
Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.
Step 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.
Step 3:
Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.
Step 4:
Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
Step 5:
Add the treacle and mix well, then add the eggs and mix again.
Step 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.
Step 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.
Step 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.
Ingredients
For the cake
- 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 Allinson's 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 Nielsen-Massey Vanilla Extract
Utensils
- 8in round cake tin
Recipe Reviews
I really don’t like fruit cake but I’ve made these about 4 times and everyone loves it! Such a good recipe, easy and comes out perfect every time. I always bake a little longer to make sure it’s not soggy in the middle but wouldn’t use any other recipe!
I want to make a 3 tier wedding cake as my wedding has been pros postponed 4 times due to Covid and I’ve lost my cake lady, it’s a 10”, 8” and 6” your recipe gives for the 8” what are the ingredients for the 10”
And 6” also for 12” as I might make the bottom base 12” , thanks as your cake recipe looks awesome x
What a shame about your delayed wedding. We have attached a link to our 3 tier fruit wedding cake which should help answer your sizing question and it tastes incredible too!
https://www.bakingmad.com/recipes/three-tier-fruit-wedding-cake
Amazing cake!
Made 2 cakes for a golden wedding anniversary. I thought the mixture was too much for the tin sizes, so I put them in the next sized cake tin. Decorated them with marzipan and fondant and they were gorgeous! The cut really well too -no crumbling. They were a great success. Will definitely make this recipe again.
Absolutely delicious cake! I made it gluten free by using buckwheat, instead of wheat, flour (use the same weight). I’m not a fan of glacé cherries, so replaced them (and the ginger) with other glacé fruits, rinsed and sliced/chopped. Baking time was more like 4.5 hours, but worth every extra minute. This was a practice for my ACTUAL wedding cake, and I will definitely be making this again in time for the big day.
Amazing cake. So easy and very delicious. The whole family enjoyed it, even the non fruit cake lovers (aka weirdos)
Ingredients
For the cake
- 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 Allinson's 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 Nielsen-Massey Vanilla Extract
Utensils
- 8in round cake tin