Jane’s Fruit Cake Recipe: A Classic Holiday Treat You’ll Love

This cake is bursting with plump dried fruits and a hint of spice, making it a timeless treat for any occasion.

When it comes to classic bakes, nothing beats Jane’s Fruit Cake. It’s rich, moist, and packed with golden raisins, currants, and warm spices that fill the kitchen with an irresistible aroma. I’ve been baking this for years, and every slice feels like a hug in dessert form. Whether it’s a holiday centerpiece or a cozy weekend treat, this cake never fails to impress.

Ingredients

• 2 cups + 4 tbsp (450g) whole wheat flour
• 1 cup (250ml) buttermilk
• 1 tsp ground ginger
• 1¾ cups + 2 tbsp (350g) light muscovado sugar
• ¾ cup + 2 tbsp (200g) salted butter, softened
• 3 extra-large eggs
• 2½ cups (350g) golden raisins
• 2½ cups (350g) currants
• 2 tbsp baking powder
• 1 tsp salt
• ¾ cup (65g) sliced almonds, for sprinkling

Instructions

1. Set Up the Oven and Tin:
   Start by preheating your oven to 325°F (160°C). Line a 9-inch cake tin with parchment paper and lightly grease the sides to prevent sticking.
2. Beat the Butter and Sugar:
   In a large mixing bowl, combine the softened butter and muscovado sugar. Whisk or beat them together until the mixture turns fluffy and pale. This will form the base for the cake’s soft texture.
3. Add the Eggs Gradually:
   Crack the eggs into the bowl, one at a time, beating well after each addition. This helps maintain a smooth and creamy batter. Don’t rush this step—patience here makes all the difference!
4. Mix the Dry Ingredients:
   In a separate bowl, sift together the flour, baking powder, ground ginger, and salt. Stir well to combine the spices and ensure there are no lumps.
5. Alternate Wet and Dry:
   Begin adding the dry mixture to the butter mixture in small batches, alternating with the buttermilk. Gently fold in each addition until everything is just combined. This keeps the batter light and airy.
6. Fold in the Fruit:
   Lightly coat the golden raisins and currants with a tablespoon of flour to stop them from sinking. Gently fold them into the batter, making sure the fruit is evenly spread throughout.
7. Fill and Top:
   Pour the batter into the prepared tin, smoothing the top with a spatula. Sprinkle the sliced almonds generously over the surface for a delightful crunch.
8. Bake to Perfection:
   Bake in the preheated oven for 75–85 minutes. Check if it’s done by inserting a skewer into the center; if it comes out clean, the cake is ready. If needed, tent the top with foil midway through to avoid over-browning.
9. Cool and Serve:
   Let the cake cool in the tin for about 15 minutes, then carefully turn it out onto a wire rack. Allow it to cool completely before slicing. Serve with tea or coffee, and enjoy the deliciousness!

Nutritional Information (per slice, serves 12)

• Calories: 420
• Protein: 6g
• Fat: 15g
• Carbohydrates: 65g
• Sugar: 35g
• Fiber: 4g

For those who enjoy timeless desserts, you won’t want to miss our recipe for the perfect Maple Syrup Cake. It’s as comforting as the iconic Jane’s Fruit Cake.

Conclusion

Jane’s Fruit Cake is a recipe that warms both the heart and the soul. With its luscious fruit filling and crunchy almond topping, it’s a showstopper for any gathering. Pair it with a cup of tea or coffee, and you’ve got yourself a perfect moment of indulgence. Give it a try, and let me know how yours turns out!

Jane’s Fruit Cake

This cake is bursting with plump dried fruits and a hint of spice, making it a timeless treat for any occasion.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 29 minutes mins

Servings: 12

Course: Dessert

Cuisine: British

Calories: 420

Ingredients Method

Ingredients

  

• 2 cups + 4 tbsp 450g whole wheat flour
• 1 cup 250ml buttermilk
• 1 tsp ground ginger
• 1¾ cups + 2 tbsp 350g light muscovado sugar
• ¾ cup + 2 tbsp 200g salted butter, softened
• 3 extra-large eggs
• 2½ cups 350g golden raisins
• 2½ cups 350g currants
• 2 tbsp baking powder
• 1 tsp salt
• ¾ cup 65g sliced almonds, for sprinkling

Method

 

1. Start by preheating your oven to 325°F (160°C). Line a 9-inch cake tin with parchment paper and lightly grease the sides to prevent sticking.
2. In a large mixing bowl, combine the softened butter and muscovado sugar. Whisk or beat them together until the mixture turns fluffy and pale. This will form the base for the cake’s soft texture.
3. Crack the eggs into the bowl, one at a time, beating well after each addition. This helps maintain a smooth and creamy batter. Don’t rush this step—patience here makes all the difference!
4. In a separate bowl, sift together the flour, baking powder, ground ginger, and salt. Stir well to combine the spices and ensure there are no lumps.
5. Begin adding the dry mixture to the butter mixture in small batches, alternating with the buttermilk. Gently fold in each addition until everything is just combined. This keeps the batter light and airy.
6. Lightly coat the golden raisins and currants with a tablespoon of flour to stop them from sinking. Gently fold them into the batter, making sure the fruit is evenly spread throughout.
7. Pour the batter into the prepared tin, smoothing the top with a spatula. Sprinkle the sliced almonds generously over the surface for a delightful crunch.
8. Bake in the preheated oven for 75–85 minutes. Check if it’s done by inserting a skewer into the center; if it comes out clean, the cake is ready. If needed, tent the top with foil midway through to avoid over-browning.
9. Let the cake cool in the tin for about 15 minutes, then carefully turn it out onto a wire rack. Allow it to cool completely before slicing. Serve with tea or coffee, and enjoy the deliciousness!