Recipes › Rich Fruit Cake

Rich Fruit Cake

Preparation Time
25 minutes

Cooking Time
3.5-4 hours

Serves 18-20

Just like a standard Christmas cake this one will keep and can be made in advance of the holidays and ‘fed’ throughout that time. Many customers have used this as a celebration cake for weddings, birthdays, christenings and anniversaries.

By Innovative



225g PURE Multi Purpose Mix
175g caster sugar
175g butter/baking margarine
225g currants
175g raisins
175g sultanas
100g glacé cherries
100g mixed peel
50g flaked almonds
50g ground almonds
¾tsp mixed spice
¼tsp nutmeg
4 eggs (medium)
1 tbs whiskey

Preparation Method

  1. Grease and line a 19cm (7.5”) round cake tin with double thickness greaseproof paper.
  2. Weigh all the ingredients into a mixing bowl and beat with a large spoon until well mixed (4-6 mins).
  3. Place the mixture into the prepared tin and smooth over with the back of a wet spoon.
  4. Bake in a preheated oven at 140°C/275°F/Gas mark 1 on the middle shelf for approx 3 ½ – 4 hours. Check after 2 hours (as ovens vary). Cover with greaseproof paper or foil for the last hour, to prevent the top of the cake from becoming too brown.
  5. Test the cake with a skewer (it should come out clean) before removing from the oven to ensure it is correctly baked.
  6. Leave the cake to cool in the tin overnight. Turn out and remove the papers. Wrap in greaseproof paper and foil and store in a cool dry place.