• Ingredients: 12
  • Serves: 6
  • Prep: 35 mins
  • Bake: 2 hours 15 mins
  • Level: easy

Light fruit cake with butter (unsalted), unrefined golden caster sugar, egg(s) (free range), orange blossom water, orange(s), lemon(s), plain white flour, glacé cherries, mixed peel, raisins, sultanas, apricot jam. To make this light fruit cake for 6 persons you will need 35 mins for preparation and 2 hours 15 mins for baking.


  • 150g Butter (unsalted)
  • 150g Unrefined golden caster sugar
  • 2 Egg(s) (free range)
  • 2tsp Orange blossom water
  • 1 Orange(s)
  • 1 Lemon(s)
  • 175g Plain white flour
  • 100g Glacé cherries
  • 100g Mixed peel
  • 100g Raisins
  • 100g Sultanas
  • 2tbsp Apricot jam


  1. Step 1Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). Grease a deep 15cm/6 in cake tin with extra butter and double line the base and sides with baking paper.
  2. Step 2Cream the butter and sugar together in a large bowl using an electric hand whisk until fluffy and light.

    For this step you will need

  3. Step 3Beat in the eggs gradually. In a small bowl, mix the orange blossom water with the zest and juice of the orange and lemon. Sift the flour, add all the dried fruit, then fold into the creamed mixture, using a large metal spoon, followed by the juice and zest mix.

    For this step you will need

  4. Step 4Spoon the mixture into the prepared tin and bake in the pre heated oven for 30 minutes. Turn the oven down to 150°C (fan 130°C, 300°F, gas mark 2) and bake for another 1 and ¾ hours until the cake is risen, golden and a skewer inserted in the centre comes out clean.
  5. Step 5Leave to cool for 15 minutes before removing from the tin, peeling off the paper and transferring to a wire rack to cool completely.
  6. Step 6Decorate your cake with beautiful large pieces of glacé fruits or simply glaze the cake with some apricot jam warmed through in a small pan.

    For this step you will need