Farmhouse fruit cake recipe

18 ratings Rate
  • makes 1 loaf (serves 6)
  • 20 mins to prepare and 1 hr 55 mins to cook, 15 mins to cool
  • 747 calories / serving
  • Freezable
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129031 farmhouse fruit cake HERO

Nothing beats a good old fashioned fruit cake, perfect for any time of the year. Filled with apricot jam, candied mixed peel and maraschino cherries - a slice for afternoon tea is a delicious treat that will win the hearts of everyone.

  1. Pre-heat the oven to Gas Mark 3, 170°C, fan 150°C. Grease and line a cake tin with a double layer of nonstick baking paper.
  2. Cream together the butter and sugar until pale and fluffy using an electric hand-held whisk. Add 75g (3oz) of the flour and beat until smooth. Beat in the eggs, one at a time, mixing well between additions and follow it with the apricot jam and almonds.
  3. Add the remaining flour and beat until smooth. Fold in the raisins, candied mixed peel and cherries until incorporated. Spoon into the prepared cake tin and create a cover with some aluminium foil, making sure you leave room for the cake to rise in the tin.
  4. Bake for 45 minutes at 170°C then remove the cake and discard the aluminium foil. Lower the temperature to Gas Mark 2, 150°C, fan 130°C and bake for a further 50-70 minutes until a cake tester comes out clean when inserted into the centre.
  5. Remove from the oven and allow to cool in the tin to room temperature. Once cool remove from the tin and arrange on a serving plate. Cut portions and serve.

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  • Ingredients

  • 175g unsalted butter, softened
  • 150g caster sugar
  • 150g self-raising flour
  • 3 large eggs
  • 100g apricot jam
  • 100g ground almonds
  • 150g raisins
  • 100g maraschino cherries, halved
  • 50g candied mixed peel, chopped
  • Energy 3130kj 747kcal 37%
  • Fat 38g 54%
  • Saturates 16g 81%
  • Sugars 70g 78%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 95.9g Protein 10.9g Fibre 4.5g


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