Fruit Cake

Fruit Cake

by Tamzin
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  • 4 oz glacé pineapple
  • 6 oz red glacé cherries
  • 6 oz green glacé cherries
  • 4 oz crystallized ginger
  • 4 oz sultanas
  • 4 oz candied peel
  • 3 tablespoons brandy
  • 9 oz Scottish butter
  • 9 oz caster sugar
  • 4 large eggs
  • 12 oz plain flour sieved
  • 4 oz walnuts, chopped


  • Method:
  • Wash sugar coating from cherries, pineapple and ginger in warm water and then pat dry.
  • Cut the cherries in half and coarsely chop the pineapple and ginger. Put in a bowl with sultanas and peel. Add brandy and leave to soak overnight.
  • Cream butter and sugar together until light and fluffy.
  • Lightly mix eggs and then gradually beat into the creamed mixture a little at a time, adding some of the flour with the last few additions of egg.
  • Using a metal spoon, fold in the remaining flour and then the soaked fruit, with any liquid in the basin. Finally add the chopped walnuts.
  • Spoon the mixture into a greased and lined 8 inch cake tin, level the mixture and then hollow out the center slightly. Bake at 300 F degrees (150 C) for approximately 2 hours and 45 minutes. Allow cake to cool in tin.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

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