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recipe image Modern Fruit Cake

Modern Fruit Cake

  • Prep time
    30 minutes
  • Cooking time
    1 hour 15 minutes
  • Servings
  • Difficulty


Cake ingredients
  • 450g mixed dried fruit (e.g. raisins, currants, dates, cranberries, figs and mangoes)
  • 150 grams Stork baking block Stork
  • 300 ml semi-skimmed milk
  • 100g golden syrup
  • 225g plain flour
  • 1 teaspoon baking powder
  • 1 level teaspoon each of mixed spice and ground cinnamon
  • 2 medium eggs
Topping ingredients
  • 50g icing sugar + extra for dusting
  • 200g fresh low fat cream cheese
  • 1 dessertspoon fresh lemon juice
Baking tin
  • deep round cake tin 20 cm (greased and base lined with baking paper), brush, plastic spatula, aluminium foil


      1. Preheat the oven to 150°C, 140°C fan oven, Gas mark 2.
      2. Chop the larger fruit into small pieces.
      3. Heat the Stork, milk, syrup and fruit in a saucepan, stirring until the Stork and syrup have melted. Infuse the mixture over a low heat for 5 minutes (do not boil). Cool until the mixture is lukewarm.
      4. Sieve the flour, baking powder,  mixed spice and cinnamon into a bowl. Stir in the eggs and the fruit mixture using a hand mixer (or wooden spoon).
      5. Fill the prepared cake tin with the batter and bake in the preheated oven for 1 hour 15minutes or until cooked. After 1 hour cover the cake with tin foil (to avoid it becoming too dark). Leave the baked cake in the cake tin for about 20 minutes before turning out on a wire rack to cool.
      6. Beat the cream cheese, icing sugar and lemon juice with a wooden spoon until smooth.
      7. Cover the cake with the icing . Dust with icing sugar. Cut the cake into 10 slices.