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Modern Fruit Cake

  • Cooking time1 hour 15 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Modern Fruit Cake


  • 450g mixed dried fruit (e.g. raisins, currants, dates, cranberries, figs and mangoes)
  • 150g Stork Packet
  • 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
  • 50g icing sugar + extra for dusting
  • 200g fresh low fat cream cheese
  • 1 dessertspoon fresh lemon juice
  • deep round cake tin 20 cm (greased and base lined with baking paper), brush, plastic spatula, aluminium foil
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.