Rich Fruit Cake 1


Ingredients - for an 8" square tin.


180g / 6½ oz raisins

460g / 16 oz currants

210g / 7½ oz sultanas

210ml / 7 fl oz brandy or sherry (or orange juice)


105g / 4 oz mixed peel

105g / 4 oz glacé cherries - halved

2 oranges, zest only

300g / 10½ oz butter or Stork margarine, softened

300g / 10½ oz sugar - demerara or dark brown

300g / 10½ oz eggs, at room temperature (without shell)

1 tbsp black treacle (optional)

80g / 3 oz chopped almonds

360g / 13 oz plain flour

2 tsp mixed spice


Preparation Method


Soak the dried fruit with the liquid for a day or two, stir occasionally.


Preheat oven to 150C fan / gas 3½ and line cake tin.


Line the base and sides of the baking tin with a layer of greaseproof paper or baking parchment. Tie a layer of corrugated cardboard or several sheets of newspaper around the outside of the tin - ensure the top of the cardboard/paper is at least an inch higher than the tin.


Cream the butter together with the sugar until pale and fluffy. Add beaten eggs in a thin stream while mixing well.


Fold in the rest of the ingredients and place into the tin.


Bake for 3½ to 4 hours.


Leave to cool in the tin.


When completely cooled take out of the tin, but leave the greaseproof paper on it.


Wrap in another layer of greaseproof around it and then wrap the whole thing in kitchen foil - note: do not put the kitchen foil directly against the cake as the acids in the cake will dissolve the metal foil and give a nasty taste to the cake.


About once a week, unwrap and pour over a teaspoon of brandy, then re-wrap it.  Keep it in a cool, dark place.


You can make your cake any time from October onwards.













Light Fruit Cake 


Ingredients - for an 8" square tin.


200g / 6oz raisins

200g / 9oz sultanas

100ml / 4 fl oz orange juice

100g / 4oz mixed peel

2 oranges, zest only

100g / 4 oz glacé cherries - halved

100g / 4 oz chopped almonds

400g / 14oz butter

400g / 14oz sugar

400g / 14oz eggs, at room temperature (without shell)

480g / 17oz plain flour

2 tsp mixed spice


Preparation Method


As Rich Fruit cake 1 above.



Fruit Cake 2 (Boiled cake)


Ingredients - for an 8" square tin.


430g / 15oz unsalted butter or Stork

370g / 13oz dark brown sugar

170g / 6oz eggs, at room temperature (without shell)

620g / 22oz plain flour

620g / 22oz mixed fruit

90g / 3oz  mixed peel

310ml / 11 fl oz water


Preparation Method


Preheat oven to 150C fan / gas 3½ and line cake tin.


Place the butter, sugar, water, peel and fruit into a saucepan, bring to a boil and simmer for 5 mins.


Allow the mixture to cool completely and stir in the beaten eggs, fold in the flour and mix through well.


Bake for 3½ hours