Rich Fruit Cake

Recipe from Margaret and Bob Rankin in the story Blue Ribbon Cooks


  • 250g sultanas
  • 250g raisins
  • 200g currants
  • 100g dates
  • 60g red glace cherries, chopped
  • 60g mixed peel
  • 200ml sherry or brandy
  • 375g plain flour (2 ½ cups)
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • 250g butter
  • 250g dark brown sugar
  • 6 eggs
  • 60g almonds, chopped

Cut all the dried fruit to the size of currants, mix together and soak in the sherry or brandy overnight.

Sift together flour, baking powder and spice. Cream butter and sugar. Add eggs one at a time, beating well after each addition, then alternately add fruit and flour and lastly the chopped nuts. Mix thoroughly.

Place mixture in a well prepared 19-22cm square tin and bake in a slow oven approximately 3 to 3 ½ hours.

(Rich Fruit Cake is not to be iced)

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