Dessert

Fruit Cake Recipe

ByBen Miller January 29, 2026January 29, 2026

Introduction

This classic fruit cake is rich, moist, and packed with a medley of dried fruits and warm spices. Perfect for festive occasions or as a sweet treat alongside your afternoon tea, it’s a timeless recipe that’s simple to bake at home.

A rectangular loaf of dark brown fruitcake sits on a wooden board lined with parchment paper, with one thick slice cut and placed in front of the loaf showing a dense, moist texture filled with small bits of dark fruit throughout. The cake's crust is darker and slightly rough, with a few cracks on top. To the right is a knife with a light wooden handle resting on the board. In the background, there is a small lit candle in a round, gold-colored holder. The surface beneath the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g unsalted butter, cubed, plus extra for the tin
175g light brown soft sugar
200g raisins
200g sultanas
100g currants
50g mixed peel
225g self-raising flour
1½ tsp mixed spice
½ tsp bicarbonate of soda
2 eggs, beaten

Instructions

Step 1: Heat the oven to 160C/140C fan/gas mark 3. Butter and line a 900g loaf tin with baking parchment.
Step 2: In a large saucepan, melt the sugar, butter, and 225ml water together. Once melted, add the raisins, sultanas, currants, and mixed peel.
Step 3: Bring the mixture to a gentle boil. Stir occasionally and cook until the fruit is softened and the liquid has reduced, about 10–15 minutes. Remove from the heat and let cool to room temperature.
Step 4: In a large bowl, tip in the self-raising flour, mixed spice, bicarbonate of soda, and a pinch of salt. Stir to combine.
Step 5: Add the cooled fruit mixture to the flour mixture and stir well. Then add the beaten eggs and mix until just combined.
Step 6: Spoon the batter into the prepared tin and bake in the oven for 45–55 minutes, or until the top is dark brown and a skewer inserted into the center comes out clean.
Step 7: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing to serve.

Tips & Variations

For an extra rich flavor, soak the dried fruits in a splash of brandy or orange juice overnight before cooking.
Try adding chopped nuts like walnuts or pecans for added texture.
Use mixed dried berries instead of currants for a different fruity twist.

Storage

Store the fruit cake in an airtight container at room temperature for up to one week. For longer storage, wrap tightly in cling film and freeze for up to three months. To reheat, thaw overnight in the fridge and warm gently in a low oven for 10–15 minutes if desired.