This rich and moist fruit cake is perfect for Christmas, birthdays, or special occasions. It’s based on a classic Victorian recipe, packed with dried fruits, nuts, and a deep sherry flavour. You can enjoy it as it is or decorate it with marzipan and icing.
Ingredients Needed
Dried Fruit:
- 200g (7oz) natural glacé cherries, rinsed, dried, and quartered
- 175g (6oz) raisins
- 400g (14oz) currants
- 350g (12oz) sultanas
- 150g (5½oz) dried cranberries
- 100g (3½oz) dried apricots, chopped
- 150ml (5fl oz) sherry, plus extra for feeding
- Finely grated rind of 2 oranges
Cake Batter:
- 250g (9oz) butter (room temperature), plus extra for greasing
- 250g (9oz) light muscovado sugar
- 4 large eggs
- 1 tbsp black treacle
- 75g (2½oz) self-raising flour
- 175g (6oz) plain flour
- 1½ tsp mixed ground spice
- 50g (1¾oz) blanched almonds, chopped
- 50g (1¾oz) Brazil nuts, chopped
How To Make This Special Fruit Cake
- Soak the Fruit: Place all the dried fruit in a large airtight container. Pour over the sherry and add the orange rind. Stir well, cover, and leave to soak for 3 days, stirring daily.
- Prepare the Cake Tin: Grease a 20cm (8in) round, loose-bottomed cake tin. Line it with a double layer of greased baking parchment to prevent burning. Preheat the oven to 140°C (fan 120°C) / 275°F / Gas 1.
- Make the Cake Batter: In a large bowl, beat the butter, sugar, eggs, and treacle with an electric whisk. Don’t worry if it looks curdled. Add both flours and the mixed spice, stirring until well combined. Stir in the soaked fruit, then fold in the chopped nuts. Spoon the mixture into the prepared tin and level the surface.
- Bake the Cake: Bake in the centre of the oven for 4 to 4½ hours. Check the colour after 2 hours; if it’s golden brown, cover the top with foil to prevent over-browning. The cake is done when a skewer inserted in the centre comes out clean and dry.
- Cool and Feed the Cake: Let the cake cool completely in the tin. Once cool, pierce the top with a skewer and drizzle over 2 tablespoons of sherry.
- Wrap and Store: Remove the cake from the tin but keep the lining paper on to retain moisture. Wrap it in a double layer of baking parchment, then in foil. Store in a cool, dry place for up to 3 months, feeding it with sherry once a week.
How to Make This Cake in a 6-Inch Tin
To bake this fruit cake in a 6-inch (15cm) tin, reduce all ingredients by one-third. Use 100ml (3½fl oz) sherry, 170g (6oz) butter, and 3 eggs instead of 4. Follow the same method but check for doneness after 3 to 3½ hours instead of 4 to 4½ hours. If the top browns too quickly, cover with foil.
How to Make This Cake in a Loaf Tin
To bake this fruit cake in a loaf tin (900g/2lb size), halve the ingredients. Use 75ml (2½fl oz) sherry, 125g (4½oz) butter, and 2 eggs instead of 4. Follow the same method, but bake at 140°C (fan 120°C) / 275°F / Gas 1 for about 2½ to 3 hours. Check for doneness by inserting a skewer—if it comes out clean, the cake is ready. If the top browns too quickly, cover it loosely with foil.
Recipe Tips
- Make Ahead: This cake tastes best if made at least 2 months in advance, but you can make it as little as 3 weeks ahead.
- Prevent Burning: Always line the cake tin with a double layer of parchment to avoid burning the edges.
- Test for Doneness: Insert a skewer into the centre; if it comes out clean, the cake is done. If sticky, bake a little longer.
- Sherry Alternatives: If you prefer, you can soak the fruit in brandy or orange juice instead of sherry.
How To Store Leftovers
In the Fridge: Store wrapped in parchment and foil in an airtight container for up to 3 months. Keep it in a cool, dry place rather than the fridge, as it may dry out.
In the Freezer: Wrap the cake well in parchment and foil, then place it in a freezer-safe container. Freeze for up to 6 months. Thaw at room temperature before serving.
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