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Fruit Cake

A community recipe by

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A no nonsense, moist ruch fruit cake, ideal for marzipanning and icing or eating plain. Sufficient for a round 8" (20cm) or aquare 7" (17.5cm) loose bottom deep tins. Store in an air tight tin, preferably wrapped in tin foil, for best keeping quality. The cake can be fed with a tablepoon of alcahol each week before use. Invert the cake every 2 to 3 days to ensure an even spread of the alcahol. This cake can be baked 2 months before required.


Serves: 6

  • 10 ounces currants
  • 8 ounces golden raisins
  • 4 ounces raisins
  • 4 ounces chopped candied cherries
  • 3 ounces mixed peel
  • 1½ teaspoons grated lemon peel
  • 2 tablespoons brandy (rum or whisky)
  • 7 ounces all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • 6 ounces soft brown sugar
  • 6 ounces softened butter
  • 1 tablespoon molasses
  • 4 medium eggs


Fruit Cake is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Place all fruits and peel in a large bowl, pour over alcohol. Cover and leave overnight.
  • Cream butter and sugar to a pale colour in another large bowl.
  • Beat eggs and add a little at time to butter mixture, beat well after each addition, if the mixture curdles add a tablespoon of flour, beat well and continue.
  • Add molasses and beat well. Fold in the flour and pumpkin pie spice. Add fruits and alcohol, fold in well. Pour into a prepared tin.
  • Bake at 140 degrees c or gas 3.
  • Test after 2 1/2 hours, the cake should be golden brown and when tested with a skewer it should come out clean. If not cooked give the cake another 5 - 10 minutes until cooked thoroughly. Cool in the tin on a wire rack.
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    PeachMelba Pavlova