Photo of Celebration fruit cake by WW

Celebration fruit cake

Points® value
Total Time
2 hr 45 min
30 min
2 hr 15 min
If you're after a rich and indulgent fruit cake for a wedding, anniversary, birthday or other special occasion – this is it!


Mixed Dried Fruit

500 g, (sultanas, raisins and currants)

Glacé Cherries

100 g, halved


100 ml, or rum

Plain White Flour

255 g


1 pinch

Baking powder

½ teaspoon(s), level

Mixed Spice

1 teaspoon(s), level, ground

Ground Ginger

½ teaspoon(s), level


150 g, or margarine

Muscovado Sugar

150 g, dark

Egg, whole, raw

4 large, raw, beaten


1 tablespoon(s), level


1 medium, Finely grated zest and juice of


600 g, golden

Icing Sugar

1 teaspoon(s), heaped, for dusting


3 teaspoon(s), heaped, apricot, warmed

Ready to Roll Icing

650 g, Fresh flowers and ribbon to decorate


  1. Put the dried fruit and cherries into a large bowl. Pour over boiling water to cover, and leave for 5 minutes. Drain thoroughly. Add the brandy or rum, stir well, then cover and leave to soak for 1-2 days, stirring occasionally.
  2. When ready to bake, preheat the oven to 160°C, fan 140°C, gas mark 3. Grease and line a 23cm round cake tin with double-thickness baking paper.
  3. Sift together the flour, salt, baking powder, mixed spice and ginger. Set aside.
  4. In a large mixing bowl, beat together the butter or margarine and sugar until light in texture and paler in colour. Use a wooden spoon or a hand-held electric mixer to do this. Gradually add the eggs, beating well between each addition. Stir in the treacle and orange zest. Tip in the flour mixture and fold it through using a large metal spoon. Finally add the dried fruit and orange juice and stir together thoroughly.
  5. Transfer the mixture to the prepared tin and level the surface. Bake in the centre of the oven for 2 hours 15 minutes, or until a fine skewer inserted into the centre comes out clean. Cool on a wire rack.
  6. To decorate, knead the marzipan briefly, then roll out on a work surface lightly dusted with icing sugar into a circle measuring approximately 34cm in diameter. Brush the surface of the cake with warm apricot jam, then lift the marzipan on top and smooth over the top and sides of the cake, trimming to fit. Leave for at least 24 hours before icing.
  7. To ice the cake, knead the ready-to-roll icing together briefly, then roll out on a work surface lightly dusted with icing sugar into a circle measuring approximately 36cm in diameter. Brush a little water over the marzipan, then lift the icing onto the cake and smooth over the top and sides. Decorate with fresh flowers and ribbon.


Serve bitesize slices; due to it's richness, that'll be enough to hit the spot!