Prue Leith’s light orange fruit cake recipe

16 Mar 2018

The restaurateur, broadcaster and host of The Great British Bake Off shares her recipe for a light and zesty cake

Prue Leith. The Great British Bake Off presenter shares her fruit cake recipe with Bloodwise

Our Tea with the Girls campaign encourages our supporters to hold a tea party to raise funds for life-saving blood cancer research and patient support. For inspiration, we're sharing a series of tried and tested recipes donated by celebrities, our Patient Ambassadors and the original Calendar Girls themselves.

This fruit cake can be spruced up for a special event with a marzipan and icing covering. Prue had this as her wedding cake when she married her husband, John.

View a printable version of this recipe.

Ingredients

  • 50g dried cherries
  • 75g toasted whole almonds, chopped
  • 50g candied orange peel
  • 50g sultanas
  • 3 tbsp brandy
  • 200g butter
  • 200g caster sugar
  • 75g ground almonds
  • 90g self-raising flour
  • 4 large eggs, beaten
  • Zest and the juice of an orange
  • 50g soft dried apricots

Prue Leith's light, orange fruit cake. We're encouraging our supporters to hold a tea party and raise money for vital blood cancer research

Method

  • You will need a 23cm cake tin, the base and sides lined with baking parchment. Set the oven at 180 C
  • Whizz the dried fruit in a food processor briefly, so that it’s all roughly the size of candied peel. Tip into a bowl, then pour over the brandy, orange juice, and zest. Mix the almonds and flour together
  • Put the butter and sugar in the bowl of an electric mixer and beat till fluffy and white, scraping down the sides of the bowl as you go. Slowly beat in the eggs, one at a time adding a tablespoon of the flour mix between each egg. Then add the rest of the flour mix with the machine on ‘pulse’. Don’t over mix or the cake will be heavy
  • Mix in the dried fruit and chopped almonds, taking great care not to over-mix. Transfer the mixture to the lined cake tin, gently smoothing the top. Bake for 45 minutes. (Check after 30 mins and put some foil on top if it is getting too dark). Check it is cooked by sticking a skewer in. It should come out clean. Leave the cake to cool in the tin, running a palette knife around the edge to loosen it as it cools
  • ​Wrap the cake in foil and store in an airtight container (or freeze to enjoy another time)

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