• 12 oz butter (soft and at room temperature)
  • 12 oz caster sugar
  • 6 large eggs (room temperature)
  • 1 lb self raising flour
  • 2 medium size oranges
  • 2 medium size lemons
  • 4 oz dried cherries
  • 4 oz dried dates
  • 4 oz dried figs
  • 4 oz mixed peel
  • 2 tsp ground ginger


  • Grate the rind from the oranges and lemons and squeeze the juice. Chop the dates and figs into small bite size pieces
  • Soak the all the fruit overnight in the orange and lemon juice along with the rinds.
  • Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and mix in well.
  • Sieve the flour and fold into the mixture. Add the fruit.
  • Put the cake mixture into a prepared 10” square tin or 11” round. Cook for 1.5 hours at 160°C.
  • Once cooked, leave in the tin until completely cold.
  • This cake can be eaten straight away or kept for a week wrapped in greaseproof paper and tinfoil.