The Ultimate Classic Fruit Cake Recipe

Name: The Ultimate Classic Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g golden raisins; 100 ml Grand Marnier; 4 eggs; 300 g plain flour; 375 g unsalted butter; 300 g dark brown sugar; 2 teaspoons ground mixed spice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 lemon, juice of; 375 g dried apricots; 375 g sultanas; 200 g mixed peel; 100 g red glace cherries; 150 g walnut halves; 150 g whole roasted hazelnuts; Icing; 1 (340 g) jar apricot jam; 1 kg ready made marzipan; 1 kg easy roll icing; 250 g icing sugar; 1 egg, separated; edible food coloring

Servings: persons

375 g golden raisins
100 ml Grand Marnier
4 eggs
300 g plain flour
375 g unsalted butter
300 g dark brown sugar
2 teaspoons ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 lemon, juice of
375 g dried apricots
375 g sultanas
200 g mixed peel
100 g red glace cherries
150 g walnut halves
150 g whole roasted hazelnuts
Icing
1 (340 g) jar apricot jam
1 kg ready made marzipan
1 kg easy roll icing
250 g icing sugar
1 egg, separated
edible food coloring

1
Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
2
Preheat oven to 150u00b0C.
3
In a large bowl, using a wooden spoon, cream together the butter and sugar.
4
Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
5
Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
6
Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
7
Spoon the cake mix into 2 greased and lined 22cm spring form tins.
8
Bake cakes for 2 1/2 hours to 3 hours.
9
Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
10
ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
11
Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
12
Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

1905

kcal

Calories

114

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 375 g golden raisins, 100 ml Grand Marnier, 4 eggs, 300 g plain flour, and more.

Yes, The Ultimate Classic Fruit Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Ultimate Classic Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions