For the cake:

  • 250 g sultanas
  • 125 g seedless raisins
  • 100 g dried cherries
  • 125 g dried figs, chopped into chunks
  • 75 g currants
  • 75 g dried cranberries
  • Grated rind of an orange
  • 200 ml medium dry sherry
  • 225 g butter
  • 225 dark muscovado sugar
  • 4 eggs
  • 175 g plain flour
  • 0.5 tsp baking powder
  • 1 tsp mixed spice
  • 0.25 tsp cloves
  • 0.25 tsp cinnamon
  • 100 g ground almonds

For the brandy buttercream icing:

  • 125 g butter, softened
  • 3 tbsp brandy
  • 1 tbsp double cream
  • 400 g icing sugar

For the frosted fruit decoration:

  • Selection of fruit (we used figs, redcurrants, grapes etc)
  • 1 egg white
  • 50 g caster sugar


  1. 1

    Put all of the fruit in a large bowl, along with the grated orange zest. Pour over the sherry and mix well. Cover and leave overnight.

  2. 2

    Preheat the oven to 150°C/130°C fan/gas mark 2. Line an 8 inch cake tin with parchment paper. Put the butter and sugar in a large bowl and beat together with an electric whisk until light and creamy. Beat in the eggs one at a time, adding a little flour between each addition to prevent curdling. Carefully fold in the flour, baking powder and spices until well combined; then fold in the ground almonds. Finally fold through the marinated fruit.

  3. 3

    Spoon the cake into the prepared cake tin and level the surface. Bake in the oven for around 2 hours, or until a cake skewer comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely. Wrap in foil until ready to ice.

  4. 4

    For the icing, put the butter, brandy and double cream in a freestanding mixer and beat until combined. Slowly add the icing sugar, beating well between each addition. To ice the cake, spread the buttercream all over the cake with a palette knife.

  5. 5

    For the frosted fruits, pat the fruit dry with a paper towel. Lightly whisk the egg white in a bowl and then brush the fruit with egg white using a pastry brush. Spread the caster sugar on a plate and then toss the fruit in the sugar. Leave to set on a wire rack. Decorate the cake with the frosted fruit, cinnamon sticks and fresh rosemary. 

Nutritional Details

Each serving provides
  • Energy 2119kj 506kcal 25%
  • Fat 21.0g 30%
  • Saturates 10.4g 52%
  • Sugars 62.1g 69%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1482kj/354kcal

Each serving provides

69.4g carbohydrate 1.9g fibre 5.1g protein

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