This is another tried and tested favourite that was handed down to Louise Wilson by her grandmother. Lou has tweaked it a little over the years and added a secret ingredient (chocolate), that she says makes this cake extra special.
We have managed to pry this recipe from Lou's cookbook and are now proudly sharing it with our customers and fans.
If you prefer a lighter fruit cake, click here to try Lou's Light Fruit Cake recipe too!
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The Cake Makery Team
For the ingredient amounts for eight different tin sizes, please download our free recipe sheet in
grams - it is ready for printing! It is designed to print at full A4 size.
- Plain Flour
- Dark Brown Muscovado Sugar
- Soft Brown Sugar
- Vanilla Extract
- Black Treacle
- Dark Chocolate
- Brandy (optional!)
- Chopped Almonds
- Glace Cherries
- Mixed Peel
- Lemon Juice and Rind
- Mixed Spice
Line your baking tins well, to ensure your baked cakes come out clean.
Mix all the fruit and lemon rind. Pour over the brandy and lemon juice. Soak overnight, but a day or two is best! You can use another alcoholic liquid such as rum if preferred or fruit juice for a non alcoholic version.
When your fruit is ready, set your oven to 140o C and line your tins neatly to achieve an even base and sides.
Cream the butter and sugar. Add the black treacle, vanilla and then the eggs. Mix in all the dry ingredients followed by the melted chocolate. Then stir in the soaked fruit.
Bake for the first hour at 140° C, then turn the oven down to 130° C and bake according to size (these minimum times are approximate and will depend on your oven). A clean skewer inserted into the centre of the cake, should come out clean when the cake is cooked.
When out of the oven, you may wish to add more brandy while the cake is hot. Keep it in the tin to retain it's shape until cooled.
Double wrap in cling film and store in an airtight container for at least three months for the best flavour.