Ingredients
For the Cake:
225g (1 cup) unsalted butter
225g (1 cup) soft brown sugar
225g (1½ cups) mixed dried fruit (raisins, currants, sultanas)
Zest + juice of 1 orange
1 tsp ground cinnamon
1 tsp mixed spice (or ½ tsp each nutmeg + allspice)
2 large eggs, beaten
225g (1¾ cups) self-raising flour (or AP flour + 2 tsp baking powder)
2–3 tbsp brandy/rum/sherry (optional, but recommended!)
Instructions
- Prep:
Preheat oven to 160°C (140°C fan)/325°F/gas 3. Line a 900g (2 lb) loaf tin with parchment. - Boil the Fruit:
Melt butter in a saucepan. Add sugar, dried fruit, orange zest/juice, and spices.
Simmer 5 mins, stirring. Let cool 10 mins.
- Make the Batter:
Stir eggs into the cooled fruit mix.
Fold in flour gently. Add alcohol if using.
- Bake:
Pour into the tin. Bake 1½–1¾ hours (cover with foil if browning too fast).
Test with a skewer—it should come out clean.
- Store & Serve:
Cool in tin 10 mins, then transfer to a rack.
Optional: Wrap and store 1–2 days for richer flavor. Brush with extra alcohol weekly.
Pro Tips
No self-raising flour? Use all-purpose flour + 2 tsp baking powder.
Gluten-free: Swap flour for GF blend + 1 tsp xanthan gum.
Darker flavor? Use dark brown sugar or treacle.
