Rich Fruit Cake Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
VegetarianMain Ingredient


 Sultanas8 Ounce (250 Gram)
 Currants8 Ounce (250 Gram)
 Raisins8 Ounce (250 Gram)
 Mixed peel4 Ounce (125 Gram)
 Glace cherries8 Ounce (250 Gram)
 Glace pineapple2 Ounce (60 Gram)
 Dates2 Ounce (60 Gram)
 Brandy6 Tablespoon
 Butter8 Ounce, softened (250 Gram)
 Firmly packed brown sugar1 Cup (16 tbs)
 Dark chocolate2 Ounce, melted (60 Gram)
 Vanilla essence1 Teaspoon
 Almond essence1 Teaspoon
 Glycerin2 Teaspoon
 Raspberry jam2 Tablespoon
 Lemon1 , rind grated finely and juiced
 Plain flour2 Cup (32 tbs)
 Mixed spice1 Teaspoon, mixed
 Ground ginger1 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 1442 Calories from Fat 414

% Daily Value*

Total Fat 47 g72.3%

Saturated Fat 27.4 g136.8%

Trans Fat 0 g

Cholesterol 309.9 mg

Sodium 220.5 mg9.2%

Total Carbohydrates 243 g80.9%

Dietary Fiber 11.7 g46.8%

Sugars 157.7 g

Protein 15 g30.8%

Vitamin A 28.4% Vitamin C 99%

Calcium 19.3% Iron 27.7%

*Based on a 2000 Calorie diet


1. Place fruit in a bowl, snipping cherries, pineapple and dates into small pieces (a). Toss fruit with brandy. Cover and soak for several days.
2. Grease a 20 cm/8 in round tin. Line the sides with a strip and the base with a circle of brown paper (b). Repeat, using greased greaseproof paper.
3. Beat butter until soft and creamy. Add sugar and beat until dissolved, about 5 minutes. Add eggs one at a time, beating after each addition. Stir in chocolate, essences, glycerin, jam and lemon rind and juice. Sift together flour, spice, ginger and salt, add to butter mixture alternately with soaked fruit, ending with flour. Mix well.
4. Spoon mixture into prepared tin. Lift tin and allow to drop on a flat surface (c) to break up any air bubbles. Bake in a preheated slow oven for 3-3 1/2 hours or until cake is cooked when tested with a skewer.
5. Drizzle cake with extra brandy. Cool on a wire rack, then turn out of tin. Leave paper on cake, wrap in 2 thicknesses of foil and store in an airtight container. Before serving, unwrap cake, brush top with warmed jam and decorate with nuts and cherries.