Super simple fruit cake

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280g dried mixed fruit (sultanas, raisins, currants, dried apricots, chopped dates etc).

140g dark muscovado sugar

110g butter or margarine.

1 heaped teaspoon mixed spice.

230g water

40g brandy or sherry (optional)

225g self-raising flour.

Half teaspoon bicarbonate of soda.

Half teaspoon baking powder.

2 large eggs, beaten.

2 tablespoons honey (optional).

2 handfuls chopped or flaked nuts (optional).


Place the fruit, sugar, butter, water, spices, brandy in a pan and bring to a gentle simmer for 5 minutes.  Allow to cool.

Fold in the dry ingredients followed by the beaten egg.

Pour into a greased loaf or cake tin, bottom lined with parchment paper.

Cook in the middle of a pre-heated oven 180C, Gas 4 for 30 minutes.

Drizzle half the honey on top of the cake, scatter with nuts, drizzle with more honey .

Return to the oven for a further 15 minutes.

My Tips:

If using the nut topping, it is easier to use a loose-bottomed tin to avoid disturbing the topping when removing the cake.

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© 2022 - Penny Melville-Brown
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