Mich Turner's rich fruit celebration cake

(272 ratings)
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  • Makes: 1

  • Prep time:

    with steeping time
  • Cooking time:

  • Costs: Mid-price

  • Skill level: Easy peasy

Mich says: 'This recipe is made by melting the butter and sugar together first, then stirring in the fruits. This ensures the cake is really moist and fruity and bakes to give a dense, even result, whilst at the same time remaining flat on the top, which makes it perfect for using as a base for decorating.'

It is delicious on its own or can be covered in the traditional combination of marzipan and icing.


  • 20cm (8in) round or square tin
  • 250g unsalted butter, plus extra for greasing 
  • 360g naturally coloured glacé cherries, halved
  • 320g sultanas
  • 450g raisins
  • 550g currants
  • 225ml brandy
  • 260g dark muscovado sugar
  • 1 tbsp treacle
  • 5 large eggs, lightly beaten
  • 240g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp mixed spice
  • 40g glacé ginger
  • 1/2 tsp vanilla extract


  1. Grease and line a deep cake tin with non-stick baking paper or use a non-stick cake tin. Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
  2. Preheat the oven. Ensure all the ingredients are at room temperature. Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl. Add the treacle and mix well, then add the eggs and mix again. Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid, the glacé ginger and vanilla extract.
  3. Spoon the mixture into the prepared tin and bake, 21/2 hours on 140°C gas mark 1, until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
  4. TO STORE Wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.
Taken from Mich Turner's Cake Masterclass: The Ultimate Step-by-step Guide to Cake Decorating Perfection Taken from Mich Turner's Cake Masterclass: The Ultimate Step-by-step Guide to Cake Decorating Perfection

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(272 ratings)

Your comments

Paul Jenkins

I wish I had read your comments before I attempted this cake and how right your are with the cooking time ! After lovingly put all the ingredients together and following all instructions I baked the cake for 2 and a half hours. When the cake was cooled I turned out the cake and could see instantly it was not cooked - I am so angry and more so with the expense and effort it took. to add to injury the cake smells absolutely delicious .


if I want to make this from an 8 inch round cake to a 9 inch square cake, how much extra ingredients should I add?

Jo-Jo Daniels

Fell apart when I cut it.. All that money in the bin.. Very dissapointed


I also tried to make this mixture and found that the tin was not big enough also no way was the cooking time right


Used this for our Christmas cake and found that only the outer inch of cake is cooked after the cooking time given in the recipe even though a skewer came out cleanly. Clearly needs to spend very much longer in the oven.


Mum made this fruit cake for a 3 tiered birthday cake and it came out beautiful! This recipe was so easy and straight forward!!!! It was mum's first time making fruit cake. She made 3 batches of the fruit cake mix and separated the batter between a 6", 8" and 10". Baked it placed in the middle of the oven at 140°C approx 2hr 40mins or until the skewer came out clean when inserted. Cake turned out perfect with no hard or burnt exterior. Easy to cover and decorate. Thanks soooo much for sharing!!! Definitely will use this recipe for future requests!!!! ps. Muscovado sugar is also called Dark cane sugar in New Zealand!!!


i have to agree with you there. found it a bit overmoist too


I have baked this cake 3 times as birthday cakes, on every occasion the cake crumbled when cut, although the taste and flavour was lovely. I would like to use the recipe again but have doubts about its suitability as a wedding cake. Has anyone any suggestions why this happened. I followed the recipe as in the 'Masterclass' book.

Norma Barker

I made this recipe as a 30th birthday celebration cake for my daughter and was delighted with the comments, so much so that I have been asked to do a four tier wedding cake using this recipe, all I need to do now is try and sort out the right quantities for each layer. It did take much longer to cook than the stated time, but the cake was absolutely delicious.

Scott Robinson

The size of tin for this amount of mixture should be a nine inch round and the cooking time at least four and a half hours. Having made rich fruit cakes for many years this recipe gets rave reviews but i am surprised that the tin size and cooking time quoted here, and in Mitch Turners book, hasnt caused a raft of complaints.


Love this recipe, I modify it by adding dates and figs and blending the fruits to make it more a Caribbean style fruit cake. It's very dense, rich and moist, I love it!


still found the texture too wet-just crumbled when cut


I find this cake takes much longer than the stated time-more like 3 and half to 4 hours to cook.


bonjour c est quoi la poudre a pâte merci

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