Marjorie's rich fruit cake

Marjorie's rich fruit cake


12 people made this

About this recipe: A full-flavoured rich fruit cake suitable for icing and ideal for Christmas or wedding cakes. This recipe makes an 8" round or 7" square cake, but you can easily adjust the quantities for different sized tins.

sixtiesspirit Lancashire, England, UK

Serves: 24 

  • 175g (6 oz) butter, room temperature
  • 175g (6 oz) soft dark brown sugar
  • 280g (10 oz) self-raising flour
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground cinnamon
  • 3 medium eggs
  • 1 tablespoon golden syrup or black treacle
  • 2 tablespoons milk
  • 1 tablespoon brandy
  • 500g (18 oz) mixed dried fruit
  • 110g (4 oz) glace cherries - halved, rinsed and dried
  • brandy for adding after cooking

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. In a large mixing bowl, cream the butter and sugar together till light and fluffy.
  2. Sift flour and spices together into a separate bowl.
  3. Add eggs to butter mixture one at a time, alternating with a tablespoon of the flour mixture, beating thoroughly after each egg.
  4. Add syrup or treacle, milk and brandy and the rest of the flour mixture. Beat well. Add a little more milk if necessary - the mixture should be of a soft dropping consistency.
  5. Add dried fruit and cherries and stir to mix thoroughly. Turn mixture into a double-lined, greased 8" round cake tin, preferably one with a double walled loose base.
  6. Bake at 180 C / Gas 4 for 1 hour, then reduce heat to 150 C / Gas 2 and bake for a further 2 hours. The cake is cooked when a skewer inserted into the centre comes out clean.
  7. Remove the cake from the tin but leave the parchment you used to line the tin in place. Allow it to cool completely.
  8. Pierce the cake a few times with a skewer and pour over about 2 tablespoons brandy.
  9. Wrap the cake in foil and store in an airtight tin for at least a month. Repeat previous step by feeding with brandy at least once more before using.

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