Name: Any-occasion cake
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: Cuts into 12 slices
Cuisine: British
Ingredients: 450g dried mixed fruit; 100g raisin; 100g glacé cherries; grated zest 1 lemon; grated zest 1 orange; 150ml medium sherry; 175g soft brown sugar; 100g plain flour; 50g self-raising flour; 50g ground almonds; 1 tsp mixed spice; 175g butter softened; 3 eggs

Home
Recipes
Any-occasion cake

Any-occasion cake

Good Food team

Save recipe

Cuts into 12 slices

Easy

Prep: 25 mins

Cook: 2 hrs and 30 mins - 3 hrs

Plus overnight soaking

A star rating of 4.5 out of 5.6 ratingsRate

loading...

Here's a cake for any social occasion that everyone will love

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

450g dried mixed fruit
100g raisin
100g glacé cherries
grated zest 1 lemon
grated zest 1 orange
150ml medium sherry
175g soft brown sugar
100g plain flour
50g self-raising flour
50g ground almonds
1 tsp mixed spice
175g butter

softened
3 eggs

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal414
fat16g
saturates8g
carbs63g
sugars53g
fibre2g
protein5g
salt0.41g

low

Method

step 1

Tip the fruits and zests into a bowl, pour over the sherry and leave to marinate overnight. Grease and line the bottom and sides of a deep 20cm cake tin with a double layer of baking parchment. Heat oven to 140C/fan 120C/gas 1.
step 2

Mix all of the dry ingredients in a large bowl, together with the butter and eggs. If the mixture starts to curdle you can add a little more plain flour. Stir in the fruit, discarding any sherry that has not been absorbed, then spoon the mixture into the tin. Smooth the surface and make a small dent in the middle.
step 3

Bake in the centre of the oven for 2½ hrs until the cake is dark golden brown in colour; an inserted skewer should come out clean. If the top of the cake browns too quickly, cover it with a layer of baking parchment. Leave it in the tin for about 10 mins before turning it out onto a wire rack, then leave it to cool. Serve plain or with the icing or decoration of your choice.

Recipe from Good Food magazine, March 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now