Monthly Raisin Recipes by Sam Linsell

This is an easy very fruity cake with a light batter than doesn’t have you boiling the fruit before. To make it even easier, use the cake mix of dried fruit which is a mix of raisin, sultanas and citrus peel in a delicious ratio. You can make this in a 22-24cm cake tin or a loaf, or mini loafs. These make lovely Christmas presents too.


250gm butter
210gms caster sugar
5 free-range eggs
100gm ground almonds
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground allspice
210gms flour
200gm cake mix dried fruit (or 100gms each raisins & sultanas + 20gms citrus peel)
80gms glace cherries, cut in half or quarters
60gms dates (stoned and roughly chopped)
100gms roughly chopped pecan nuts
50gms blanched almonds (optional to decorate the top of the cake)
100ml brandy to sprinkle


Preheat the oven to 140C and line your baking tin with baking paper.

Using an electric mixer, cream the butter and sugar until light and fluffy. Add each egg one at a time, ensuring the batter is mixed well be for the next addition. Scrape the bowl down as you go.

Add all the spices, ground almonds and flour and beat until well combined.

Add the fruit and mix briefly.

Tip into your lined cake tin and bake for 11/2 hours until firm to the touch and when a sharp knife is inserted into the middle it comes out clean. Leave it in for a little longer if necessary. Smaller cakes will bake for a shorter time.

Sprinkle with the brandy and store tightly wrapped up until you need it. If you are making this long in advance of Christmas, add more brandy every 2 – 3 weeks.