English Fruit Cake


Our version of a classic English Fruitcake…. great for afternoon tea or as a nutritious snack!

English Fruit Cake Recipe


  • 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 large eggs (at room temperature


Preheat the oven to 300°F (150°C)

Line an 8¼” (20 cm) round springform pan with parchment paper. (method)

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

(I find that cake and pastry flour always need sifting)

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 on a baking sheet on the lowest rack of the oven for at least 2½ – 2¾ hours until a skewer inserted in the cake comes out clean. Cover the top of the cake with a disk of parchment paper if it is browning too much.

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

As with most fruit cakes, this cake improves in flavour a couple of days after baking.


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