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Candied Fruit Cake 


  • 3 1/2 oz. raisins
  • 2 1/2 oz. currents
  • 2/3 cup rum
  • 7 1/2 oz. butter
  • 7 oz. candied fruit
  • 3 1/2 oz. glace cherries
  • 2/3 lb self-rising flour
  • 5 /2 oz. caster sugar
  • eggs

Temperature: 360 ° F


Several hours before cooking, wash the raisin and currents, and leave to soak in the rum. Soften the butter. Cut the candied fruit into 1 cm / 0.4" cubes. Preheat the oven to 250C / 500F (gas mark 8-9). Whisk together 200 g / 7 oz butter and the caster sugar, until they become light in colour, then add the eggs one at a time, followed by the sieved flour. Once the mixture is smooth, without any lumps, use a wooden spoon to mix in the raisins with the rum, then the candied fruit. Grease the loaf pan and pour in the mixture. Put in the oven and reduce the temperature immediately to 180C / 360F (gas mark 6). Cook for approx. 1 hour 20 minutes. Check whether it is cooked using a sharp knife ? the blade should come out clean. Leave to cool slightly before turning out. When the cake is cold, cover with cling-film. This cake is better prepared 4 days before serving. Kept in the refrigerator, it will keep fresh for one to two weeks.

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