RICH FRUIT CAKE
Ingredients
Dried Fruits (about 6–7 cups total)
- 2 cups raisins
- 2 cups currants
- 1½ cups chopped dates
- 1 cup mixed candied peel (or chopped glacé fruit)
- 1 cup chopped dried cherries (optional)
Liquids for Soaking
- 1½ cups orange juice or apple juice
- ½ cup dark rum, brandy, or malt drink (optional)
Cake Batter
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp mixed spice or allspice
- ½ tsp salt
- 1½ cups unsalted butter (softened)
- 1½ cups brown sugar
- 6 large eggs
- 2 tsp vanilla extract
- Zest of 2 oranges or lemons
Optional Extras
- 1½ cups chopped nuts (walnuts, pecans, or almonds)
- 2 tbsp black treacle or molasses (for darker, richer cake)
Instructions
Soak the Fruits (VERY IMPORTANT)
- Mix all dried fruits with juice and alcohol (if using)
- Cover and soak overnight (minimum 6 hours)
- This gives the cake its deep flavor and moisture
Prepare the Oven & Pans
- Preheat oven to 160°C / 320°F
- Grease and line 2 large loaf pans or 1 deep 10-inch pan
Mix Dry Ingredients
- Sift together:
- Flour
- Baking powder
- Baking soda
- Spices
- Salt
Cream Butter & Sugar
- Beat butter and brown sugar until light and fluffy
- Add eggs one at a time, beating well each time
- Mix in vanilla, zest, and treacle (if using)
Combine Everything
- Fold soaked fruits (including liquid) into batter
- Add dry ingredients gradually
- Fold in nuts if using
- Batter will be thick and heavy (this is correct)
Bake Low & Slow
- Pour into prepared pan(s)
- Smooth the top
- Bake:
- Large loaf pans: 1½ – 1¾ hours
- One big cake: 2 – 2½ hours
- Check with a skewer — it should come out mostly clean
Cool & Store
- Cool in pan 20 minutes, then remove
- Wrap tightly in foil
- For best taste, let rest 2–3 days before cutting
Pro Tips
- For extra shine like the photo: brush top with warm honey or apricot jam
- Cake improves with time — can last weeks if wrapped well
- Sprinkle with rum/brandy weekly for a traditional aged fruit cake