Description
A classic, moist fruit cake packed with raisins, sultanas, currants, and mixed peel, flavored with warm mixed spice. This traditional recipe uses a gentle baking method to develop rich flavors and a tender crumb, perfect for festive occasions or as a wholesome treat with tea.
Ingredients
Scale
Fruit Mixture
- 125g unsalted butter, cubed, plus extra for the tin
- 175g light brown soft sugar
- 200g raisins
- 200g sultanas
- 100g currants
- 50g mixed peel
- 225ml water
Dry Ingredients
- 225g self-raising flour
- 1½ tsp mixed spice
- ½ tsp bicarbonate of soda
- Pinch of salt
Wet Ingredients
- 2 eggs, beaten
Instructions
- Prepare the Oven and Tin: Preheat your oven to 160°C (140°C fan) or gas mark 3. Butter a 900g loaf tin and line it with baking parchment to prevent sticking.
- Make the Fruit Mixture: In a large saucepan, combine the cubed butter, light brown soft sugar, and 225ml water. Melt them together over medium heat. Once melted, add the raisins, sultanas, currants, and mixed peel. Bring the mixture to a gentle boil, then cook while stirring occasionally for 10-15 minutes until the fruit is softened and the liquid has reduced.
- Cool the Fruit Mixture: Remove the saucepan from heat and allow the fruit mixture to cool completely to room temperature. This is important to prevent the eggs from cooking when mixed in the next step.
- Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, mixed spice, bicarbonate of soda, and a pinch of salt for even distribution.
- Mix the Batter: Add the cooled fruit mixture to the dry ingredients and stir well to combine. Then, add the beaten eggs and mix thoroughly to form a smooth, thick batter.
- Bake the Cake: Pour the batter into the prepared loaf tin and level the surface. Bake in the preheated oven for 45-55 minutes, until the cake is dark brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the tin for 10 minutes, then transfer it onto a wire rack to cool completely. Once cooled, slice the cake and serve.
Notes
- Ensure the fruit mixture is completely cooled before adding eggs to avoid curdling.
- You can store the fruit cake wrapped in foil in an airtight container for up to two weeks; the flavor improves over time.
- For an extra moist cake, consider brushing the cooled cake with a little brandy or fruit juice.
- Use a skewer or toothpick to test doneness; if it comes out clean, the cake is done.
- If you prefer a more spiced flavor, increase the mixed spice to 2 teaspoons.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: fruit cake, traditional fruit cake, festive cake, baking, raisins cake, sultanas, mixed peel cake
