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The 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


  1. A day before, weigh, clean, and mix all the fruit with lemon zest and water.
  2. Sift the flour with spices, three times, and leave overnight in a warm place all the ingredients, separately.
  3. Brush the pan with butter, and cover the inside, bottom, and along bottom edges with greaseproof paper, then brush again with butter.
  4. 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.
  5. 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.
  6. Leave the cake in the pan until cold, take off carefully the greaseproof paper, and wrap in waxed paper, to preserve, until decorating time.

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