The best delicious rich fruit cake recipe with clear, easy-to-follow instructions that are straightforward and reliable. Try this rich fruit cake recipe today and enjoy a moist, flavorful dessert that keeps well and improves with age.
Hello friends — this rich fruit cake will not disappoint. Made from simple ingredients, it’s incredibly tasty and irresistible. Serve a slice and everyone will be asking for more.
What Makes This Rich Fruit Cake Recipe Better?
It’s simple, foolproof, straightforward, and thoroughly tested. This recipe has been refined to produce consistent results, so you can bake with confidence.
Ready to make this rich fruit cake? Let’s get started.
If you enjoy easy-to-follow recipes, we’ve got you covered. This recipe is designed to be accessible and reliable for bakers of all levels.
Stephen Ceideburg
750 g sultanas
250 g raisins
125 g currants
125 g glace cherries
125 g mixed peel
100 g finely chopped almonds
1/2 cup rum, brandy or whisky (or a mix)
250 g butter
1 1/2 cups firmly packed brown sugar
1 teaspoon finely grated lemon rind
1 teaspoon finely grated orange rind
3–4 drops almond essence
1 teaspoon vanilla essence
2 tablespoons marmalade
5 eggs
2 1/2 cups plain flour with a pinch of salt
1 teaspoon mixed spice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 pinch ground cloves
1. Preheat a slow oven (low temperature).
2. Prepare the fruit by trimming to uniform sizes. For a neat appearance, scissors work well. Place all the fruit in a large glass jar and pour over the spirit. Seal the jar and leave for about a week to macerate and develop flavor.
3. Grease and line a 21 cm (8 in) cake tin and prepare a paper collar for the outside (see step 12).
4. Cream the butter and brown sugar together with the grated lemon and orange rind and the essences until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a small spoonful of the flour to help bring it back together.
6. Place the macerated fruit in a large bowl and sift half of the dry ingredients (flour and spices) over the fruit. Toss to coat the fruit evenly.
7. Gradually fold the fruit and flour mixture into the creamed butter mixture, breaking up any large fruit clumps as you go.
8. Sift in the remaining dry ingredients and continue to mix until everything is evenly combined. Stir in the marmalade and ensure the mixture is well distributed.
9. Spoon the batter into the prepared tin and shake it gently to settle. Wet your hands and smooth the surface to give a neat finish, tapping the tin once or twice to remove air pockets.
10. Make a collar for the tin by folding two sheets of newspaper (or baking paper) into a long strip and wrapping it around the outside of the tin, tying or securing it so it stays in place. This helps insulate the cake and ensures even cooking.
11. Place a piece of heavy cardboard or a baking sheet on the oven shelf and set the tin on top to prevent the base from browning too quickly.
12. Bake in the slow oven for approximately four hours. Halfway through baking, place a sheet of brown paper or baking paper over the top of the cake to prevent over-browning.
13. After about four hours, test the cake with a skewer or cake tester; it should come out clean when the cake is done. Remove the cake from the oven and allow it to cool in the tin, covered with a clean cloth.
14. When cool, remove the cake from the tin, wrap it in greaseproof paper and foil, and store it in an airtight container. The cake develops full flavor after a month and keeps well for special occasions.
This version of the recipe was shared by Shirley Lenton of Kiama and has won awards in rich fruit cake competitions.
Yields
Approximately 6 servings (depending on slice size)