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Fruit Cake has a dense, heavy, and rich texture, it is the ideal celebration cake for any sugar paste or royal icing. The fruit cake has excellent keeping properties, in a cupboard when wrapped in waxed paper, it requires at least three weeks to mature. This recipe is for an 8-inch (20.5 cm) round cake pan, use the same proportions, for a square, heart shape, hexagonal, octagonal, or petal-shaped cake.
- 225 g self-raising flour
- 225 g unsalted butter, at room temperature
- 225 g soft light brown sugar
- 4 eggs, large size
- 225 g sultanas
- 225 g currants
- 225 g raisins
- 1 tbsp water
- 60 g ground almonds
- 85 g candied peel (orange, lime, lemon)
- 1 tsp lemon zest
- 85 g glace cherries, chopped
- 1/3 tsp ground mace
- 3/4 tsp mixed spice
- 1/4 tsp ground nutmeg
- A day before, weigh, clean, and mix all the fruit with lemon zest and water.
- Sift the flour with spices, three times, and leave overnight in a warm place all the ingredients, separately.
- Brush the pan with butter, and cover the inside, bottom, and along bottom edges with greaseproof paper, then brush again with butter.
- Using a mixer, beat all the ingredients, except the fruit for 3 minutes. Using a wooden spoon or spatula, fold in the fruit until well mixed.
- Pour the mixture into the prepared pan, level the top, and bake in a pre-heated oven, at 275 degrees F (140 C), for 21/2 to 3 hours.
- Leave the cake in the pan until cold, take off carefully the greaseproof paper, and wrap in waxed paper, to preserve, until decorating time.