Liverpool Fruit Cake

This is the first recipie on my blog. It was passed on to me about 30 years ago by a friend who actually lived in liverpool and told me it was a very populary fare. Its an easy to make fruitcake which i find moister than the ordinary bake fruit cake. I use orange and cranberry juice for the extra flavour but it works almost as well with just water.


  •         130ml orange or cranberry juice.
  •         20ml sunflower oil
  •         57g finely chopped pecan or walnuts
  •         360g mixed fruit
  •         1 tbsp golden syrup
  • 11/2 tsp mixed spice
  • 170g margarine or butter
  • 150g demerara sugar
  • 2 large eggs (beaten)
  • 320g self-raising flour (sifted)
  • ½ tsp almond extract
  • 1 tsp cinnamon powder
  • 1 tsp ground ginger



  •  Prepare a 7/8″ deep round cake tin by greasing it and lining it.
  •  Sieve flour and mixed spice together and put to one side.
  •  Put water, margarine, mixed fruit, golden syrup and demerara sugar into a saucepan and bring to the boil. Simmer for 15 minutes and set aside to cool .
  •  When the mixture is cool, add beaten eggs and mix thoroughly then fold in the flour and spice mix. Finally mix in the almond extract.
  • Pour mixture into the prepared tin and cook at 150 C for the first half hour, then 130 C for a further hour or until cooked
  • Leave the cake in the tin until cold, then turn out, wrap in grease proof paper and store in an airtight container for 2-3 days.

 Oven Temperature: 300f/150 C/Gas 2 ½ to 3


If the cake is to be eaten without decoration, sprinkle demerara sugar on the top before baking to give a nice crunchy topping.


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Filed under Cakes, English/European

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