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Fruit cake recipe


Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 1
Calories 324 kcal


  • 1 cup (240 ml) water
  • 1 cup (200 grams) light brown sugar firmly pressed in the cup
  • ¼ cup (55 grams) diced butter
  • 1 tbsp ground cinnamon
  • ¼ - ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon (2 grams) fine kosher salt or coarse sea salt
  • 2 cups (300 grams) dark or golden seedless raisins, currants, and driedcranberries (optional)
  • 2 large, lightly beaten eggs
  • 1 ½ cups (195 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking soda
  • 1 teaspoon (4 grams) pure vanilla extract (optional)
  • 1 cup (150 grams) chopped mixed peel


  • Boil the water with the sugar, butter, spices, and the dried fruit for 5minutes, then let it cool till its slightly warm.
  • While the mixture is cooling, heat your oven to 350° F (or 180° C).
  • Butter a loaf pan (8.5×4.5×3 inches or 21.5×11.5×10 cm). Then take aparchment paper and butter it and put it on the bottom of the pan.
  • When the mixture cools, put in the flour, beaten eggs, vanilla extract (ifusing any), baking soda and the mixed peel and stir it gently.
  • Now you can pour this mixture into your already prepared pan and smooththe top with the back of a spoon. Bake for 55 to 65 minutes. To check if yourcake is ready, push a toothpick down in the center of the cake if it comes outclean, the fruit cake is ready.
  • Let it cool for 15 minutes before removing the cake from the pan. It is betterto store it for a few days before serving.


Note: When using a dark pan, reduce your oven to 325° F (160° C).
Note: You can also freeze this fruitcake.
Keyword Easy Christmas Fruitcake recipe, fruit cake mix, Fruit cake recipe