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If you’re after an easy one-pot, rich and delicious fruit cake then this is the recipe for you. It can be made well ahead of time or the day before you need it.


1 kg mixed fruit

250g butter, cut into 1cm (½ inch) cubes

1 cup brown sugar

½ cup rum, sherry, brandy, or orange juice

2 tsp vanilla extract

4 eggs

1½ cups (225g) self-raising flour

2 tsp mixed spice


Place the fruit, butter, brown sugar, alcohol or orange juice and vanilla into a large pot. Bring to the boil then gently simmer for 5 minutes, stirring constantly, until the fruit is plump and the mixture is syrupy.

Allow to cool for one hour.

Preheat oven to 160°C (320°F) and grease and line a 23cm (9inch) square or round cake tin.

Add the eggs and mix until well combined.

Sift in the flour and mixed spice and mix until well combined.

Pour into the prepared tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.

Cool in the tin.

To store the cake - wrap in baking paper and then in tin foil and put it in an airtight container.

It will keep for up to 4 weeks.

Serves: 16

Prep Time: 15 minutes, plus cooling time (1 hour)

Cooking Time: 1 hour

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Such an easy and delicious moist cake. Made two as first one went too fast!

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