Olga Walker’s light fruit cake recipe

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  • Vegetarian








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%

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.

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(1573 ratings)
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