Fruit cake

Rustle up this easy boiled fruitcake for your cake tin. Packed with juicy raisins, sultanas, currants and mixed peel, it’s perfect for afternoon tea with a cuppa

  • Prep:10 mins
    Cook:1 hrs 10 mins
    plus cooling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 344
  • fat 10g
  • saturates 6g
  • carbs 59g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.4g


  • 125g unsalted butter, cubed, plus extra for the tin
  • 175g light brown soft sugar,
  • 200g raisins
  • 200g sultanas
  • 100g currants
  • 50g mixed peel
  • 225g self-raising flour
  • 1½ tsp mixed spice
  • ½ tsp bicarbonate of soda
  • 2 eggs, beaten


  1. Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.

  2. Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

Suggested recipes from this collection...