Fruit cake with the first slice cut

Fruit cake

Name: Fruit cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 125g unsalted butter cubed, plus extra for the tin; 175g light brown soft sugar; 200g raisins; 200g sultanas; 100g currants; 50g mixed peel; 225g self-raising flour; 1½ tsp mixed spice; ½ tsp bicarbonate of soda; 2 eggs beaten

Ailsa Brown

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Serves 10 - 12

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

plus cooling

A star rating of 4.3 out of 5.98 ratingsRate

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Rustle up this easy boiled fruitcake for your cake tin. Packed with juicy raisins, sultanas, currants and mixed peel, it's perfect for afternoon tea with a cuppa

Nut-free

Vegetarian

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Test Kitchen tips for the perfect fruit cake:

If the top of the cake is browning faster than the middle is cooking, loosely cover it with foil or baking parchment for the remainder of the baking time. This protects the surface while allowing the centre to cook through.
For some flavour variation, you could add finely grated orange or lemon zest, a handful of chopped nuts or a splash of alcohol (brandy, rum and sherry would work especially well). They're easy additions that complement the rich dried fruit.
This is a great cake to make ahead, as we find the flavour and texture improve after a day or two. Once completely cool, wrap it well and keep it in an airtight container until ready to serve. The cake should keep for up to a month.
We love a slice of fruit cake just as it is with a cup of tea, but it's also delicious served with a piece of mature Cheddar – particularly if you enjoy the classic Yorkshire combination of fruit cake and cheese.

Ingredients

Nutrition

Units:

MetricUS

125g unsalted butter

cubed, plus extra for the tin
175g light brown soft sugar
200g raisins
200g sultanas
100g currants
50g mixed peel
225g self-raising flour
1½ tsp mixed spice
½ tsp bicarbonate of soda
2 eggs

beaten

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Nutrition: Per serving (12)

kcal344
fat10g
saturates6g
carbs59g
sugars44g
fibre2g
protein4g
salt0.4g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
step 2

Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

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A star rating of 4.3 out of 5.98 ratings

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