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Christmas Fruitcake

Top tip: coat fruits in flour right before adding them to the batter as this stops them from sinking to the bottom of your pan but stay suspended all over the cake.


Makes an 8 inch cake

Flour- 200g

Dark brown sugar- 150g

Butter- 200g

Currants- 250g

Raisins- 250g

Glace cherries- 100g

Candied mixed peel- 50g

Lemon zest- 1tsp

Orange zest- 1 lemon

Ground almonds- 75g

Flaked / slivered almonds- 75g

Eggs- 4

Buttermilk 1/2 cup

All spice- 2 tsp

Cinnamon- ¾ tsp

Nutmeg- ½ tsp

Baking powder 1 tsp

Baking soda 1/2 tsp

Salt- ½ tsp

Black treacle- 1 tbsp

Brandy 1/2 cup for soaking and 1/2 cup for feeding the baked cake

Make sure to soak dried fruits in either brandy or any natural fruit juice of choice for about 24 hours

Pre-heat the oven to 150 degrees Celsius (250 degrees Fahrenheit).

Whisk the butter and sugar together until light and fluffy, add treacle and whip till fully combined, add in the eggs one at a time, mix till incorporated.

in separate bowl, sieve the flour, add the salt, leavening agents and spices and then mix thoroughly, pour in the almonds and incorporate. Add the dry to wet ingredients folding in carefully. Finally, add in all your fruits along with the lemon/orange zest (top tip- soak your dried and candied fruits in ½ a cup of brandy/ orange juice/ apple juice a day before you need them).

The cake should take about 2 - 2 1/2 hours to bake

Once cooled, use skewer to poke holes on both the top and bottom of the cake and feed it brandy/juice using a spoon.

Store cake in an airtight container/tin and place in a cool dry place, this should keep for about 2 - 3 weeks


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