Light Fruit Cake

This recipe is adapted from Lou's Rich Fruit Cake Recipe, and is for those who prefer a lighter fruit cake.

For the ingredient amounts for eight different tin sizes, please download our free recipe sheet in grams - it is ready for printing! It is designed to print at full A4 size.

Don't forget to download our printable guide - this has all the recipe amounts for eight tin sizes!

To work out cake costs, download our iPhone, iPad and Android app, Cost A Cake Pro.


  • Plain Flour
  • Butter
  • Eggs
  • Dark Brown Muscovado Sugar
  • Soft Brown Sugar
  • Salt
  • Vanilla Extract
  • Brandy (optional!)
  • Chopped Almonds
  • Sultanas
  • Raisins
  • Currants
  • Glace Cherries
  • Mixed Peel
  • Lemon Juice and Rind
  • Mixed Spice


  1. Line your baking tins well, to ensure your baked cakes come out clean.
  2. Mix all the fruit and lemon rind. Pour over the brandy and lemon juice. Soak overnight, but a day or two is best! You can use another alcoholic liquid such as rum if preferred or fruit juice for a non alcoholic version.
  3. When your fruit is ready, set your oven to 140oC and line your tins neatly to achieve an even base and sides.
  4. Cream the butter and sugar. Add the vanilla and then the eggs then mix in all the dry ingredients. Then stir in the Brandy and soaked fruit.
  5. Bake for the first hour at 140°C, then turn the oven down to 130°C and bake according to size (these minimum times are approximate and will depend on your oven). A clean skewer inserted into the centre of the cake, should come out clean when the cake is cooked.
  6. When out of the oven, you may wish to add more brandy while the cake is hot. Keep it in the tin to retain it's shape until cooled.
  7. Double wrap in cling film and store in an airtight container for at least 3 months for the best flavour.