Olga Walker’s light fruit cake recipe

Click to rate
(1622 ratings)
Sending your rating
  • Vegetarian
makes: 1
Skill: medium
Cost: cheap
Cooking: 1 hr 40 min
(plus 1 hour cooling time)

Nutrition per portion

Calories 382 kCal 19%
Fat 12g 17%
  -  Saturates 7g 35%
  -  of which Sugars 48gg 53%
Salt 0.6gg 10%
  • We earn a commission for products purchased through some links in this article.
  • You can wrap up this tasty fruit cake and store it for 10 days, but you’ll probably want to eat it all at once!


    • Handful of dried dates, chopped
    • 350g (12oz) mixed dried fruit
    • 100g (4oz) demerara sugar
    • 100g (4oz) butter or margarine
    • 1 egg
    • 225g (8oz) self-raising flour
    • 50g (2oz) unwashed glacé cherries
    • 1/2tsp mixed spice


    • Put the dates and mixed fruit in a large pan with the sugar, butter and 150ml (1/4 pint) water. Put the pan on a gentle heat and slowly melt the butter and sugar. Bring the mixture to the boil and simmer for 20 mins.

    • Set the fruit to one side to cool completely (about 1 to 2 hours, or overnight if you like).

    • Line the base and sides of an 18cm (7in) square cake tin (loose-bottomed, if you’ve got one) with baking paper.

    • Break the egg into the fruit pan and stir. Fold in the flour, cherries and mixed spice.

    • Pour the mixture into the cake tin, sprinkle with extra sugar and bake at 150°C, 300°F or gas 2, for 1 hour, 15 mins.

    • When the cake is ready, let it cool in the tin for 10 mins, then turn out on to a wire rack to cool completely.

    Top tip for making Olga Walker’s light fruit cake

    If you wrap this cake in brown paper and foil and store it in a cake tin, it will last for a week to 10 days.

    Click to rate
    (1622 ratings)
    Sending your rating

    Related Recipes

    Explore More