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Farmhouse fruit cake recipe

163 ratings

Nothing beats a good old fashioned fruit cake, perfect for any time of the year. Filled with apricot jam, candied mixed peel and maraschino cherries - a slice for afternoon tea is a delicious treat that will win the hearts of everyone. See method

makes 1 loaf (serves 6)
20 mins to prepare and 1 hr 55 mins to cook, 15 mins to cool
747 calories / serving
Freezable

Ingredients

175g unsalted butter, softened
150g caster sugar
150g self-raising flour
3 large eggs
100g apricot jam
100g ground almonds
150g raisins
100g maraschino cherries, halved
50g candied mixed peel, chopped

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
3130kj
747kcal 37%
Fat
38g 54%
Saturates
16g 81%
Sugars
70g 78%
Salt
0.5g 8%

of the reference intake
Carbohydrate 95.9g Protein 10.9g Fibre 4.5g

Method

Pre-heat the oven to Gas Mark 3, 170°C, fan 150°C. Grease and line a cake tin with a double layer of nonstick baking paper.
Cream together the butter and sugar until pale and fluffy using an electric hand-held whisk. Add 75g (3oz) of the flour and beat until smooth. Beat in the eggs, one at a time, mixing well between additions and follow it with the apricot jam and almonds.
Add the remaining flour and beat until smooth. Fold in the raisins, candied mixed peel and cherries until incorporated. Spoon into the prepared cake tin and create a cover with some aluminium foil, making sure you leave room for the cake to rise in the tin.
Bake for 45 minutes at 170°C then remove the cake and discard the aluminium foil. Lower the temperature to Gas Mark 2, 150°C, fan 130°C and bake for a further 50-70 minutes until a cake tester comes out clean when inserted into the centre.
Remove from the oven and allow to cool in the tin to room temperature. Once cool remove from the tin and arrange on a serving plate. Cut portions and serve.

See all Baking recipes