Recipe for English Fruit Cake


  • 3 cups plain cake & pastry flour (426gm)
  • 1½ tsp baking powder (8ml)
  • 3/4 tsp salt (4ml)
  • 1/4 tsp ground nutmeg (1.5ml)
  • 2¾ cups sultana raisins (400gm)
  • 1½ cups mixed peel (375gm)
  • 1 cup glacé cherries, chopped (250gm)
  • 1/4 cup dried cranberries (65gm)
  • 3/4 cup raspberry jam
  • 1 cup white sugar (240gm)
  • 1¼ cups butter, softened (312gm)
  • 5 eggs

Cooking Directions

Preheat oven to 325°F or 160°C.

Grease and lightly flour your baking pan (a Bundt pan is ideal).

If using a spring-form or straight-sided pan, line with parchment paper.

Sift together the flour, baking powder, salt and nutmeg and mix.

Combine the sultanas, mixed peel, cherries, cranberries and jam in a large bowl and mix well to ensure all the fruit is coated.

In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time, beating each in separately to avoid curdling. (a slight dash of flour will remedy this if it should happen)

At low speed, gradually add the flour mixture and beat until well-combined.

Stir in the fruit mixture, using a wooden spoon and mix well.

Pour the mixture into the baking pan and smooth the top with a spatula.

Bake for at least 1 hour and 20 minutes until a wooden skewer inserted into the cake comes out clean.

Allow to cool for at least 30 minutes before removal from the pan.

English Fruit Cake Photos

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