Rich Fruit Cake

Recipe by Breda McHugh

This Rich Fruit Cake is a delicious and trusted recipe. I got the recipe from my mother who also loved baking it.

The fabulous aroma which fills the kitchen as it comes out of the oven reminds me of Christmas when we were growing up.

It has been enjoyed by my family and friends from very young to very old as a Christmas cake, for birthdays, weddings and christenings. It has been the centre of many happy occasions.

Rich fruit cake
Rich fruit cake slice


450g/1lb Sultanas

450g/1lb Raisins

450g/1lb Currants

175g/6ozs Cherries (sliced)

125g/4 ozs Mixed Peel

350g/12 ozs Butter

350g/12 ozs Dark Brown Sugar

50g/2ozs Flaked Almonds

75g/2 ozs Chopped Walnuts

50g/2 ozs Ground Almonds

Rind and juice of half a Lemon

Rind and juice of half an Orange

Half an Apple (grated)

8 Free Range Eggs

450g/1lb Strong Flour/ Cream Flour

Half teasp Cinnamon

Half teasp Mixed Spice

Half teasp Nutmeg

2 Glasses Brandy

Oven Time: 5 to 6 hrs

Oven Temp: 130c - 140c (Fan oven), 275F, Gas 1 - Middle shelf.

10" Round Cake Tin


  1. Line tin with a double layer of greaseproof paper and a double layer of brown paper. The lining should stand 2" above side of tin.
  2. Put sultanas, raisins, currants, cherries, peel, flaked almonds, ground almonds, walnuts, rind and juice of lemon and orange and 1 glasses brandy into a mixing bowl. Leave too steep for a few hours.
  3. Sieve the flour, salt, cinnamon, nutmeg and mixed spice.
  4. Cream butter and sugar together. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first. Stir in the grated apple.
  5. Fold in the remaining flour. Stir in the fruit gently, but well. Turn into prepared tin and smooth the top.
  6. Bake in preheated oven. As ovens vary, check at regular intervals after 2 to 3 hrs. When baked, leave in tin to cool. Finally, prick top of cake with skewer and pour the remaining brandy on top.

To store: Wrap in greaseproof paper and then in tinfoil.

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