Fruit Cake

Fruit Cake


  • Fruit Cake
  • This cake can be decorated with a layer of marzipan and then covered with royal icing to make a traditional Christmas cake. My Granny used to decorate the Christmas cake with a little Santa, a little pine tree and a snow covered cottage that made for a wonderful family tradition.
  • Makes 1 8-inch round cake or 2 small loaf pans
  • 8 ounces plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 7 ounces brown sugar
  • 6 ounces butter, room temperature
  • 3 eggs, room temperature
  • 2 tablespoons milk
  • 6 oz. mixed dried fruit
  • 6 oz. currants
  • 6 oz. raisins
  • 6 oz. golden raisins


Preheat oven to 300 degrees.

To an 8-inch spring form cake pan or 2 small loaf pans, line bottom with parchment paper and cut a strip of brown paper (use a clean grocery bag) or parchment paper that is 1-inch higher than cake pan and place inside pan. Grease entire pan with softened butter.

Sift flour, baking powder, and salt bowl and set aside. In a large mixing bowl, add butter, eggs, and milk and mix until smooth and creamy 1-2 minutes. Add dry ingredients and mix well. Add mixed fruit and raisins and stir well.

Pour batter into cake pan and bake for 3 hours until golden brown or when a toothpick is placed in the center, there are no crumbs.

Completely cool on wire rack. Remove paper and place in cake tin for storage.

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