Hot toddy fruitcake

Hot toddy fruitcake

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(41 ratings)

Prep: 20 mins Cook: 3 hrs Plus overnight soaking

More effort

Cuts into 12 slices
This fabulous Christmas cake can be made and decorated in four very different ways. Just choose your favourite

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (un-iced)

  • kcal531
  • fat18g
  • saturates10g
  • carbs88g
  • sugars74g
  • fibre2g
  • protein6g
  • salt0.51g
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    For the cake

    • 200ml hot, strong black tea (use any type)
    • 3 tbsp whisky



      Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

    • 3 tbsp good-quality orange marmalade, thin or medium shred
    • 700g mixed dried fruit
    • 100g mixed peel
    • 100g glacé cherry (natural colour)
    • 225g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 225g golden caster sugar
    • 4 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 225g plain flour
    • 1 tsp ground mixed spice
    • 1 tsp ground cinnamon
    • finely grated zest 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    To feed the cake

    • 2 tsp caster sugar
    • 50ml hot black tea
    • 1 tbsp whisky (or use orange juice if you prefer)



      Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…


    1. Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.

    2. Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn’t been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.

    3. While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you’re making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.

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    Comments, questions and tips

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    31st Dec, 2010
    Gr8 cake, reduced the amount of dried fruit and added walnut pieces. Will make again for next year :o)
    24th Dec, 2010
    Christmas Eve 2010 and we have just had our first slice of this cake with a cup of tea. Moist and delicious - This recipe is a keeper!
    12th Dec, 2010
    made this cake for Christmas. Left the fruits to soak for 5 days instead of overnight in the liquid - the fruits were really plumped up. used this cake as a base for the Santa stocking cake. Everybody commented on the flavor and the moistness of the cake.
    26th Nov, 2010
    I made it last night - looks great, evenly surfaced and well coloured. Because I live in France, I gave it a good slosh of Armagnac. Only time will tell if that was a good idea!
    22nd Nov, 2010
    It seemed to take a lot longer to cook than the recipe states but was well worth the wait. Really moist and loads of fruit. I would definitely make this again.
    15th Nov, 2010
    Just attempted this for the second year and must have not cooked it for long enough as it fell apart as I removed it from the tin. It's still whole but one side has cracks going from the top all the way to the bottom so I suspect it will be top fragile to marzipan and ice later on. Going to have to do it all again!! :(
    8th Nov, 2010
    forgot to rate this recipe
    8th Nov, 2010
    I´ve made this cake for te last two christmasses and both times it was a hit. Tried other fruitcakes but none as delicious as this one. This year I´ll be making (at least) two, one for christmas and one for a friend´s weddingcake.
    6th Nov, 2010
    Made this last year for Christmas 2009 and it was a hit, everyone loved it. We took it around the family to Bristol, Kent then back to London and we still had left overs! My boyfriend who never normaslh like Christmas cake loved it, it was beautiful. Can't wait to start making it again this year. Lakeland also do lovely cake decorations on top!
    3rd Nov, 2010
    Have been making this cake every year at Christmas time...and it always turns out perfect. Appreciated by everybody visiting. Gave the recipe to mum who is also baking this cake now...truly deserves to be recommended...


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