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Fruit Cake


  • 8 oz mixed dried fruit
  • 2 oz golden raisins
  • 175 g self-rising flour
  • 50 g sugar
  • 1/4 lb butter or margarine
  • 1 tbsp lemon juice
  • 1 tsp mixed spice
  • Pinch of salt


  • Grease a 7 inch round cake pan with butter/margarine. Line the base with greaseproof paper and greased butter paper on top of that. Lightly dust the insides of the pan with flour before tapping out any excess flour. Preheat your oven to 300 degrees F/150 C ┬áto prepare for baking fruit cake in future steps.
  • Cream together butter or margarine with sugar until light and fluffy. Add eggs one at a time beating well after each addition before adding the next egg.
  • Add all the other dry ingredients to the mixture slowly by slowly while mixing to gain a consistent batter.
  • Mix in fruit mixture, lemon juice, mixed spice, and salt to the creamed mixture using a wooden spoon to mix everything together well.
  • Spoon the fruit cake mixture into the prepared cake pan and smooth top of fruitcake with the back of a metal spoon dipped in cold water.
  • Bake fruit cake for 3 hours (ensuring it doesn't burn on top).
  • Once cooked, remove it and put it upside down onto a wire rack to cool. When the fruit cake is completely cooled, wrap it in greased foil and store it for at least six weeks before enjoying it! This allows all of that lovely flavor from the dried fruit to soak into the fruit cake mixture itself.