Easy English Fruit Cake Recipe

December 13, 2013

If you’ve ever wanted to make your own Christmas fruit cake but been too intimated, this is the recipe for you, from Sheraton on the Park’s Head Chef David Watson. Simply marinate fruit and nuts, then let the batter sit overnight and you’re ready to bake. This Christmas fruit cake recipe is not dense like the fruit cakes you’re used to, but lovely and light and ideal served with homemade custard or ice cream.


150 gm almonds, cut in half
200 gm dried apricots
100 gm pistachio
100 gm macadamias
250 gm raisin
250 gm sultanas
150 gm dried fig
100 gm dates
250 gm black currants
200 gm red wine
150 gm green apple peeled and diced
30 gm honey
250 gm brown sugar
200 gm eggs
250 gm unsalted butter yellow
300 gm flour
2.5 gm baking powder
2.5 gm mixed spice powder
2.5 gm cinnamon powder


1. Mix the apples with all the dried fruits and nuts. Soak overnight with red wine.

2. Melt the butter, then add to all the remaining ingredients and the marinated fruit and nuts and refrigerate overnight.

3. Bake in your desired cake mold at 175C for 40-60 minutes depending on the size of the cake. A skewer inserted into the middle should come out clean but moist.

Fruit cake? Pavlova? What’s your favourite Christmas dessert?

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