Light Brandy-Soaked Fruit Cake


235g self-raising flour

1-2 tsps mixed spice

135g demerara sugar

135g softened butter

400g brandy soaked fruit

2 large eggs

175ml milk

1 tsp vanilla extract

Light Brandy-Soaked Fruit Cake


  1. Pre-heat the oven to 140C (125C fan, gas mark 1). Grease a 17cm cake tin and line the bottom with baking parchment.
  2. In a jug or bowl, mix the eggs, milk and vanilla lightly together.
  3. Put the flour, spice and sugar into a different bowl and mix well. Add the softened butter and beat together until it begins to form clumps (an electric hand-held or stand mixer is easiest). While still beating hard, gradually add the egg mixture.
  4. Fold the fruit into the cake mix and scoop into the tin, making a small dip in the centre.
  5. Pour into a cake tin, bake for around 2 hours until well browned on top and a knife inserted in the centre comes out clean.
  6. Allow to cool for a few minutes in the tin, then turn out onto a rack to cool completely.