Recipe: Fruit Cake Tray Bake

What You Need and How to Do It

6¾ oz self-raising flour
6 oz caster sugar
6 oz margarine
3 large eggs
12 oz dried fruit (a mix of currants, sultanas, apricots, dates, cherries)
60ml brandy
1 teaspoon of black treacle
1 teaspoon vanilla extract
½ teaspoon mixed spice
½ teaspoon freshly ground nutmeg

Use a 10 x 8 inch or 9” square tin loose bottom tin
Pre-heat your oven to 170oC


Line your tin with greaseproof paper.

Soak your fruit in a covered bowl or sealable tub with the brandy for several hours (or overnight if possible).

Cream together the sugar and margarine in a food mixer until light and fluffy, add the treacle and mix again.  In a separate bowl, mix together the spices and flour.  Mix in each egg with a couple of tablespoons of flour until all is added then give a good whisk to make sure everything is incorporated well.  Add the vanilla extract and whisk for a few more seconds.  Using a spatula, add the fruit into the mix, and stir well to combine all the ingredients. Pour the mix into the prepared tin, spreading it out evenly.

Bake on the lower shelf in your oven for about 35-40 minutes (check after 35), it should be a nice golden brown and slightly firm to the touch when it is baked.  Remove from oven and leave to cool on a wire rack.

Once cooled, remove from tin and cut into 12-18 slices (depending on how you like your portion size).


You don’t have to soak the fruit if you don’t have time, but it does soften, plump up and flavour the fruit really well.  The combination of fruit is up to you, if you don’t like cherries, leave them out, if you like to add nuts, add some in.  Just keep to about 11-12oz in total