Recipe courtesy of Gale Gand

Fruit Cake

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  • Level: Easy
  • Total: 3 hr 5 min
  • Prep: 20 min
  • Cook: 2 hr 45 min
  • Yield: 10 servings
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1/2 cup butter

1/2 cup lard

1 heaping cup brown sugar

4 eggs

1 1/4 cups "wholemeal" (whole wheat) flour

1 1/4 cups self-rising flour

1 teaspoon baking powder

1/4 teaspoon nutmeg

1 tablespoon molasses

2 pounds mixed candied fruit

1 lemon, zested

1 orange, zested and juiced

1/4 cup sherry

1 tablespoon brandy

1 tablespoon milk


  1. Preheat oven to 325 degrees F.
  2. In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
  3. Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
  4. Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).