• 175 grams Demerera Sugar
  • 150 grams Sultanas
  • 125 grams Currants
  • 150 grams Seedless Raisins
  • 300 ml Water
  • 73 grams Glace Cherries, quartered
  • 125 grams Butter or Margarine plus pinch of salt
  • 1 Egg beaten
  • 275 grams Self Raising Flour, sieved
  • 50 grams Blanched Almonds (optional)


  • STEP 1
    Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
  • STEP 2
    Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
  • STEP 3
    Grease and line with grease proof paper a 20 cm round cake tin
  • STEP 4
    Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
  • STEP 5
    Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
  • STEP 6
    Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.

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A star rating of 4.8 out of 5.11 ratings