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Rich Fruit Cake


 Prep Time | 25 minutes
 Cooking Time | 240 minutes
 Serves | 20 people

Our Notes

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.
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225g/8oz Pure Multi-purpose Flour Mix
175g/6oz caster sugar
175g/6oz butter/baking margarine
225g/8oz currants
175g/6oz raisins
175g/6oz sultanas
100g/4oz glacé cherries
100g/4oz mixed peel
50g/2oz flaked almonds
50g/2oz ground almonds
¾ tsp mixed spice
¼ tsp nutmeg
4 eggs, medium/size 3
1tbs whiskey


  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.

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