Perfect choice! Here's a classic homemade fruit cake recipe — rich, moist, and packed with fruit:
Homemade Fruit Cake
Ingredients:
- 250g mixed dried fruits (raisins, sultanas, currants, chopped dates, etc.)
- 100g glacé cherries (halved)
- 100g chopped nuts (optional — walnuts, pecans, or almonds)
- 200g plain flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 200g unsalted butter (softened)
- 180g brown sugar
- 3 large eggs
- 2 tbsp golden syrup or honey
- Zest of 1 lemon and 1 orange
- 3–4 tbsp orange juice (or dark rum/brandy for extra richness)
- Pinch of salt
Instructions:
-
Prepare the fruits:
In a bowl, mix dried fruits and cherries with 2 tablespoons of flour (this keeps them from sinking during baking). Set aside. -
Prepare the batter:
Preheat your oven to 150°C (300°F). Grease and line a loaf tin or an 8-inch round cake tin with baking paper.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Add the golden syrup, lemon zest, and orange zest. -
Combine:
Sift together the remaining flour, baking powder, spices, and salt. Fold the flour mixture into the wet ingredients, alternating with the orange juice. Then gently fold in the prepared fruits and nuts. -
Bake:
Spoon the batter into the tin and smooth the top.
Bake for about 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
(If the top is browning too quickly, cover loosely with foil halfway through baking.) -
Cool and store:
Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack.
For best flavor, wrap the cooled cake in parchment paper and foil, and let it mature for a few days before eating.
Optional finishing touch:
Brush with a little warmed apricot jam and decorate with nuts or more glacé fruits for a festive look.
Would you also like a "boozy version" of this fruit cake that’s aged with rum or brandy for even deeper flavor? It’s amazing for special occasions!
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