Rich Fruit Cake

Preparation info
  • Makes a

    9 in

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Topped with marzipan and royal icing, this becomes a traditional British Christmas cake. Store it for at least one month.


  • 3 ⅓ cups/500 g raisins
  • 3 ⅓ cups/500 g


  1. Grease the pan and line with a double layer of paper, then grease the paper. Heat the oven to 300°F/150°C. Prepare the fruit. Sift the flour with salt, nutmeg and allspice.
  2. Cream the butter and sugar. Add the eggs one by one, beating well after each addition. Stir in the flour in two or three batches, followed by the brandy and dried fruits.
  3. Spoon the