Go Back
Vanilla Fruit Cake

Vanilla Fruit Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 100 g raisins
  • 100 g sultanas
  • 50 g currants
  • 50 g chopped mixed candied peel
  • 50 g glacé cherries, halved
  • 3 tbsp boiling water
  • 175 g unsalted butter, softened
  • 175 g caster sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 225 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 60 ml whole milk
  • 1 tsp finely grated orange zest (optional)

Method
 

  1. Soak the dried fruit: combine all the dried fruit in a bowl, pour over the boiling water, and leave for 10 minutes.
  2. Preheat the oven to 180°C (350°F) and line a 2 lb loaf tin. Beat the butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and orange zest.
  3. Whisk the flour, baking powder, and salt together. With the mixer on low, add the flour mixture and milk in alternating batches, ending with flour. Fold in the soaked fruit by hand.
  4. Scrape the batter into the tin, smooth the top, and bake for 50 to 60 minutes until a skewer comes out clean.
  5. Cool in the tin for 10 minutes, then lift out and cool completely on a rack. Slice and serve at room temperature.

Notes

This cake tastes even better the next day. If you want a slightly boozy version, soak the fruit in rum or brandy instead of water. Let the cake cool fully before slicing, or the crumb will tear.