Rich fruitcake

Rich fruitcake

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 50 mins Cook: 2 hrs, 30 mins plus overnight soaking


Serves 50 - 80

This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy

Nutrition and extra info

  • Freezable

Nutrition: per serving (80)

  • kcal180
  • fat5g
  • saturates3g
  • carbs29g
  • sugars22g
  • fibre1g
  • protein2g
  • salt0.1g


  • 150ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 680g sultanas
  • 680g currants
  • 450g raisins
  • 170g glacé cherries, halved
  • 170g candied peel
  • 560g plain flour
  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp nutmeg



    One of the most useful of spices for both sweet and savoury

  • ½ tbsp cocoa powder
  • 450g butter, softened at room temperature



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

  • ½ orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ lemon, zested



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

  • 450g golden caster sugar
  • ½ tbsp black treacle
  • 8 large eggs


  1. The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.

  2. Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.

  3. Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.

  4. Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it’s ready.

  5. Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.'s picture
25th Feb, 2020
The cooking time was a lot longer than the recipe suggests, its a big cake so depends on your ovens efficiency, clearly mine not very good as was another 45 minutes. When I make again will use whole 500g bag of castor sugar, increase the cinnemon and nutmeg to full teaspoon as I would like slightly sweeter and the measures of nutmeg and cinnamon get lost in such a big mix, but thats my personal taste
Martin Taylor's picture
Martin Taylor
1st Aug, 2020
Why is the parchment higher than the baking tin? And what is the newspaper for?
Debra Wood's picture
Debra Wood
29th Sep, 2019
I’ve been keeping my fruit cake in the fridge whilst we’ve had such warm/humid weather, was I doing the wrong thing by doing this?. Should I have just had them at room temperature in an air tight container? And will it mean the cake would not have matured properly?. Any help is much appreciated.
goodfoodteam's picture
3rd Oct, 2019
Thanks for your question. There's no need to store the cake in the fridge. Simply wrap well in cling film and place in a tin, then store in a cool, dry place - a cupboard is ideal. It won't have harmed your cake to have it in the fridge.
21st Nov, 2018
Can I change the square tin for a 26cm round tin ?
goodfoodteam's picture
22nd Nov, 2018
Thanks for your question. This will be closer to a 28cm round tin. You can find a cake tin conversion chart here: Hope that helps.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?