This rich fruit cake recipe is tried and tested, and is suitable for any occasion where a rich fruit cake is required!

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You Will Need
7" Square or 8" Round cake tin (800844/84411)
125g currants
175g sultanas
125g raisins
50g mixed peel
75g prunes chopped
7 tbsp rum or sherry
1 lemon-rind and juice
1 orange-rind and juice
100g glace cherries chopped
50g walnuts/almonds chopped (optional)
150g butter
125g dark soft brown sugar (06843005)
175g plain flour (06843008)
½ tsp baking powder
¼ tsp nutmeg
½ tsp mixed spice
¾ tsp cinnamon
4 medium eggs
2 tbsps marmalade or apricot jam
1 tbsp black treacle
Step 1

Preheat your oven to 140ºC/Gas 1.

Line your tin with grease proof paper/baking parchment.

Place currants, sultanas, raisins, mixed peel and prunes into a large saucepan.  Add rum or sherry, lemon and orange rind /juice and bring to the boil. Simmer, stirring, for 3-4 mins to allow the fruit to absorb all the liquid, then leave to cool. Leave for at least a few hours, covered.  Add chopped glace cherries and nuts.


Step 2

Cream butter and sugar together until light and fluffy. Add beaten eggs a little at a time, including a spoonful of flour halfway through, to prevent curdling.

Step 3

Add marmalade or jam, and black treacle, at the end and mix in.

Step 4

Sieve flour, baking powder, and spices together. Fold in to creamed mixture using a metal spoon.

Step 5

Place mixture into tin. Then to keep your cake moist and to prevent overbaking around the edge of the cake, use PME Baking belts or layers of brown paper/corrugated cardboard, tied around the tin. Bake for approx. 3 hrs or until a skewer, when pushed into the cake, comes out cleanly. 

Step 6

If possible store the cake, well wrapped, to allow the flavours to mature.

A month in advance would be ideal.

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