Halogen oven mixed fruit and cherry cake recipe

mixed fruit and cherry cake

An easy to bake, light and fluffy fruit cake that can serve up to 8 and tastes great with freshly brewed coffee for elevenses. Once made, it can stay fresh for up to 10 days…but making it last 10 days will take some willpower!

In addition to your halogen oven you will need…

  • Large ovenproof bowl
  • 18cm (7inch) cake tin (preferably loose-bottomed)


  • Handful of dried chopped dates
  • Handful of chopped glacé cherries
  • 350g (12oz) mixed dried fruit
  • 100g (4oz) demerara sugar
  • 100g (4oz) butter or margarine
  • 225g (8oz) self-raising flour
  • 1 egg
  • ½ tsp mixed spice

Take a large ovenproof bowl and put into it the dates, mixed fruit, sugar, butter and 150ml (¼ pint) of water.

Place a gentle heat under the pan to slowly melt the sugar and butter, stir and then bring the mixture to the boil and simmer for 20 minutes.

Put the fruit to one side to cool completely. This can be anything from one hour if your in a rush or overnight if you have the time.

Take the cake tin and line the base with baking parchment.

Break the egg into the bowl of cooled fruit and beat, then fold in the flour, cherries and mixed spice.

Pour the mixture into the cake tin, sprinkle in some extra sugar to taste and then turn your halogen oven to 150°C (300°F) and set the timer for 1 hour 15 minutes.

When the cake is ready, leave it to cool in the tin for 10 minutes then turn it out onto a wire rack to completely cool.

Once cool, slice and enjoy with a cup of freshly brewed coffee for the perfect elevenses!

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